Coconut pumpkin snack
By VicentaLakin
It's a small meal pack because it's so beautiful with pumpkin mud and because it's so soft because it's so soft! The bread was baked the day before, and the porridge was set the night before, so it was easy to eat in the morning
Recipe Recommendations
- bread flour 50g
- water 50g
- yeast 0.5g
- sugar 50g
- butter 30g
- salt 2g
- pumpkin puree 120g
- eggs one
- warm water 25g
- coconut a little
- sweetening
- roast
- several hours
- simple
Steps for Coconut pumpkin snack
1
the 0.5g yeast melted in 50g hot water, mixed with 50g bread powder, and 40 to 60 minutes after the cooling of the room, for the night. this has been frozen for 12 hours。
2
Pumpkin's evaporated, and then it's pressured into mud。
3
The post-oil process fermented the liquid species and the main noodle material to twice the size of the film。
4
The fermented pasta is flat, divided into 12 equals and covered with a protective film for 10 minutes。
5
A further 12 pieces of pasta are to be fermented in round form, with a grilled tarpaulin, full coded and ready for re-fermentation。
6
fermented to 2-3 times the original. Preheat oven 160 degrees。
7
Brushing egg fluid, shrouding coconuts。
8
To the lower middle of the oven, 160 degrees or 20 minutes。
9
When it is cooked, it cools naturally, and then seals up and freezes the refrigerator, before eating it with a little heat in the microwave。
10
Let's make a pot of greasy beef, and a couple of halogen eggs