A little pumpkin'
By VicentaLakin
Buying a pumpkin, making bread two or three times and wondering if you could do something else. I just got an egg-silver for cooking, so I made this pumpkin-silver today. Pumpkin is based on @Wiwei's food, @Sippi is based on @GossipBrabbit, making some adjustments. Skin is soothing, pumpkins are muddy and creamy, and they ate three in a breath. The baked pumpkins are made of chocolate decorations, drawing faces, and the little pumpkins can make cute shapes。
Recipe Recommendations
- butter 150g
- powdered sugar 30g
- whole egg liquid 30g
- low-gluten flour 180G
- milk powder 20g
- pumpkin 150g
- sugar 20g
- eggs one
- light cream 100g
- ham slices appropriate amount
- dark chocolate appropriate amount
- milk fragrance
- roast
- ten minutes
- simple
Steps for A little pumpkin'
1
Pumpkin cuts into small pieces of evaporation and is then added to the other materials in the pyrotechnics, which are evenly mediated。
2
Pumpkin was sifted three times after the bump, which is more subtle。
3
Add all the sugar powder to soft butter, and hit it with an electric omelet medium to a little bit of butter, and the color becomes light。
4
The whole egg fluid was added three times and the speed of the electro-plug was evenly mixed。
5
Smash post-state。
6
Low-banded flour and powdered milk are sifted with a razor, evenly, into a noodle, then filled in a fresh bag, and placed in a freezer for 30 minutes。
7
They are all split into 12 pieces, flattening them after they have been rounded, placed in egg tatter molds, crushing them with hands on the edge and at the bottom, and then scraping them with a razor。
8
Pumpkin mud pours into the skin, about nine points full。
9
Send in the preheat oven. Upper middle, 180°C, baked for 20 minutes。
10
Pumpkin is colded to the point where it doesn't burn, and then makes animal expression with chocolate and ham. (Samm sliced into little triangles and made chicken mouths.)A little pumpkin' Make Tips
1. If the eggs are refrigerated, they must be warmed up first and added to the butter paste in instalments, otherwise the oil and water are easily separated. 2. The pasta after the flaccid freezer is more extensive and easier to shape. 3. The timing and temperature of the roast should be adjusted to the temper of your oven。