Pumpkin windmill

1

Pumpkin pelts are fertilized and then made of mud with a cuisine。

2

In addition to butter, other raw materials in the dough are placed in the bread drums according to the order of the bottom liquid, the middle powder, the upper sugar, the salt and the yeast, and a graft program is initiated to remove the thick membranes and add softened butter。

3

Continues with a face rubling program to the extension stage, where the face is able to pull out thiner film, without the need for a glove sheet。

4

When the noodles are rounded up, the fresh bags are kept in sufficient space to tighten them and stay in the freezer for the night。

5

About 10 hours later, the noodles were fermented twice as big and the finger was fermented with a hole, which means the fermentation is complete without convulsion or collapse。

6

fermented pasta press pressure to exhaust。

7

On average, they are divided into 12 noodles, all of which are covered with laxity for 15 minutes after a roll。

8

The soft, fine face flattens, and it is glided into an elliptical form。

9

It's gonna turn around, and it's gonna flatten its fingers under the face, so it's gonna stick。

10

Wrote the dough from top to bottom and hold it tight. A little longer。

11

The end of the long strip flattens its fingers as a closure。

12

Squeeze the long noodles into a circle and tighten the mouth。

13

Put the noodles in the mold and make them up。

14

This is how the noodles are handled。

15

The noodles were sprayed, put in the oven, put in a glass of hot water, fermented at 38°C twice the size, and took about 30 minutes。

16

Take out the fermented noodles, press a non-baked dish and send them to the preheated oven, the middle layer, up and down the fire 180°C, and bake them for 18 minutes。

17

The baked noodles are immediately disemboweled and laid cold on the grilled web。

18

It's so soft, it's delicious。

1. When releasing raw materials, be careful not to contact sugar or salt directly. 2. The amount of water in the flour is regulated by the density of the water-absorptioned pumpkin mud. Three or three rounds of fermentation can be provided without freezing, and direct room temperature can be fermented twice as large. 4. The timing and temperature of the baking needs to be adjusted to the temper of the oven itself. The temperature of the bakery can be kept for about three days, so don't put it in the freezer. If you want to stay longer, just put it in the freezer. If it is not free, then put a piece of oil paper between the noodles and the grill. It's only clear when you press the grill. You can't omit it。