Pumpkin bag
By VicentaLakin
It's true, it's true, it's true, it's true. Ha-ha-ha-ha. Real fake, fake gold pumpkin. I've got a real pumpkin bag and a soy sauce in the middle。
Recipe Recommendations
- high-gluten flour 280 grams
- pumpkin puree 160 grams
- eggs 1
- salt 3 grams
- sugar 30 grams
- yeast 5 grams
- butter 30 grams
- red bean paste 160 grams
- sweetening
- roast
- several hours
- simple
Steps for Pumpkin bag
1
Pumpkin's going to cut into small pieces and steam。
2
Crush it to the mud, the more subtle the better。
3
Eggs, salt, sugar, powdered milk, high-banded flour in the basin。
4
Pumpkin mud, yeasts in, my pumpkin mud is wet, and the pumpkin mud is too much to add water, so the first observation of the lasagna adjusts the softness。
5
Scratch out and butter in. After the butter has been added, there will be no more flour or water, which will make it difficult。
6
It pulls out the muffled face and starts fermenting. Bread is not soft enough to play a very important role。
7
The dough is 2.5 times larger and the finger piercing does not go back to the fermentation。
8
Move to air exhaust on the panel。
9
It's divided into eight equals, eight pumpkins. Cover the shampoo for 10 minutes。
10
Red bean salves are also made of eight groups。
11
The potion is flattened with soy sauce。
12
Shut up, one good. All eight in turn。
13
And then four white lines cross the line。
14
Put the good ones above the intersection。
15
Eight of the four lines were raised in the middle and converged into one knot. Each pumpkin needs a total of 32 lines。
16
It's all fermented in the oven, fermented in the oven, hot water under the grill, and fermented in the room during the high summer。
17
fermented pumpkin embryo. Pumpkin's form is obvious。
18
It doesn't look good when you put it in the middle and lower of a preheated oven, and you bake it up and down at 160 degrees for 20-25 minutes。
19
It's getting cold when it's out. Some clean green leaves are more authentic. Here's a little trick to the rope. The place that started crossing from the bottom with a slightly thick needle came out with a hand. Don't cut it from the pumpkin, it's easy to break the wire and it'll ruin the pumpkin's beauty。
20
Completed ChartPumpkin bag Make Tips
Because of the fact that pumpkins contain different amounts of water and flour is different, you shouldn't do it exactly as I use it. It's not all ready, it's all regulated by your own observations. You can regulate it before you add butter, you can go soft, you can get a little water. When you're done with butter, don't move. I wonder if I can understand that。