Pumpkin varnish
By VicentaLakin
My old pals are famous for their family members and friends who make cakes with no sugar, no eggs and no milk, and fermented directly with refined pumpkins and a proper amount of yeast. The traditional method is to alkaline and fermentate directly into the pan, where the soft side is used for fermentation, and an appropriate amount of methadone soda is used for re-fermentation into the pot before the fermentation becomes hot. This evaporated hairloaf, you can look like a muscular, press your hands hard, and then press the end, and it will bounce back quickly and automatically. You're gonna love it when you bite a little sweeter. Of course, it's a good tour of sugar
Recipe Recommendations
- flour 500G
- Melon flour 150g
- yeast powder 8g
- water appropriate amount
- baking soda appropriate amount
- sodium carbonate a little
Steps for Pumpkin varnish
1
Flour, 500 grams
2
150 grams of melon
3
pumped melons and flour were added to the chef's machine (and also hand-painted) with yeast powder, with a small amount of water added to the water on the side of the l~2 and another bowl fermented in the hot ground
4
The fermentation is large enough and the mantle (almost fast to become viscous slurries) slows to enter a mixture of alkalin and soda. It's so thick, it's so thick, it's so thick, it's so thick, it's fermented again。
5
When the fermentation is twice as large, the flame is lit. Twenty minutes after steam, the ceasefire is covered for three minutes
6
You can eat when you're cooling to room temperature。
7
Slice cream, salsa, ketchup and so on。Pumpkin varnish Make Tips
1 fermentation shall be at an appropriate temperature of 30 to 40°C and as soon as possible. 2, alkaline soda is mixed and used at all times to an adequate level. Three, cool before the slices, a little water on the blade。