Pumpkin pie bag
By VicentaLakin
HOME-GROWN PUMPKIN, PURE GREEN, SWEET. PUMPKIN IS NOT ONLY DELICIOUS, BUT IT'S ALSO VERY COLORFUL AND NUTRITIOUS, AND THERE'S A LOT OF COMMON PRACTICES, PUMPKIN CAKES, PUMPKIN CASSEROLES, PUMPKIN SOUP. PUMPKIN IS RICH IN TWO TYPES OF VITAMINS A AND D. VITAMIN A PROTECTS OUR GASTROINTESTINAL MUCOUS MEMBRANES AND HAS THE MAGICAL EFFECT OF PREVENTING THE OCCURRENCE OF DISEASES SUCH AS STOMACH INFLAMMATION AND STOMACH ULCER. VITAMIN D, WHICH PROMOTES THE ABSORPTION OF BOTH CALCIUM AND PHOSPHORUS MINERAL ELEMENTS, IS ENRICHED BY THE STRENGTH OF THE BONE AND HAS SOME PREVENTIVE EFFECT ON COMMON DISEASES SUCH AS NEAR-SIGHTEDNESS, OSTEOPOROSIS IN THE MIDDLE AND OLDER AGE, AND CHILDHOOD EPIDEMIOLOGY, SO THAT PUMPKINS ARE MORE SUITABLE FOR CHILDREN AND THE ELDERLY。
Recipe Recommendations
- high-gluten flour 300g
- egg liquid 40g
- white sugar 40g
- milk 140g
- yeast 4g
- salad oil 40g
- salt 2g
- Pumpkin stuffing appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin pie bag
1
Pumpkin's uppers are evaporated, with an appropriate amount of sugar, a little oil-frying, smooth, cooled and split into groups
2
Liquids such as milk, eggs and so forth are added to the bread drums, salt and sugar, sift in high-coated powder, yeast, start the two-faced program, then start the yogurt program, select fermentation for 60 minutes, remove the exhaust gas
3
It's divided into nine small groups and covered with a lasagna for 15 minutes
4
Take a pasta and wrap it in a pumpkin pie, and it's smooth and coded into a grill
5
Second fermentation in the oven, 60 degrees, 40 minutes (minimum temperature in the oven)
6
Take the fermented pasta and brush the egg fluid, 160 degrees of preheat and 20 minutes of roast
7
Out of the oven。Pumpkin pie bag Make Tips
1. it also feels good to have a second head at 60 degrees for the first time. 2. the timing and temperature of different ovens vary for reference purposes only. 3. one third of the egg fluid is reserved and finally painted on bread. 4. flour brands vary between quantities of water or milk, usually 130-140g, and surfaces leave 10 g or less, as the case may be。