Pumpkin pheasant
By VicentaLakin
it's good to play the tasting of the mascara, not to say no to the mascara, not to say no to saliva, but also to saliva with nuts
Recipe Recommendations
- high-gluten flour 160g
- Whole-wheat bread flour 140g
- cooked pumpkin puree 120g
- qingshui 128g
- fine sugar 25g
- salt 3g
- butter 15g
- yeast powder 3g
- glutinous rice flour 100g
- corn starch 25g
- milk 170g
- blackcurrant 40g
- cooked walnut kernels 28g
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin pheasant
1
Pumpkin sliced or sliced, heated in the microwave for about three minutes to ripening。
2
Heated-to-cooked pumpkins are mixed into mud with a cooking machine or a breaker。
3
Bread materials, except butter, are placed in the bakery (the sequence of liquid powder before powder, sugar and salt on the corner), a hole is dug in the middle of flour, yeast powder is poured in, and a face-to-face procedure is initiated。
4
It will be covered by bread for 15 to 20 minutes, and the pasta will form and the butter will continue to rub。
5
Continue rubbing for 20 minutes to the extension stage, where the film can be pulled out。
6
Pack up the noodles and put them in the bakery and cover them for fermentation。
7
When the noodles are fermented, the potatoes are produced, and their materials other than butter are mixed and evenly mixed。
8
Steaming on the pot for 10-12 minutes to ripe, surface condensed and free of liquid。
9
The fertilized potatoes are tuned into 12 grams of butter with a razor, and the hand is able to withstand the heat with one-off gloves。
10
Then we add walnut shredds and black gallons or cranberries, and we keep rubbing。
11
We'll split the pheasant packs into six equals and cover them up。
12
The noodles are twice as big and their fingers are pierced with flour, so that they don't collapse or bounce back。
13
The fined noodles take out the exhaust, split on average into six pieces and roll out for 15 minutes。
14
Take a nice, loose pasta, flattened it with your hands, squirted it into a corset with a cane。
15
Pack a potato pie。
16
Keep your mouth shut like a bag and squeeze it tight。
17
Placing the fermentation in the oven in turn with the fermentation, opening the oven ' s fermentation function, setting fermentation temperature at 35 degrees, with a bowl of warm water on the bottom of the oven increasing humidity。
18
When twice as big, the bread is taken out, a thin, high-strength flour is sifted on the surface, and his favorite line is cut on the face of the bread with sharp blades。
19
Put it in the middle of a pre-heated oven and fire up and down for about 180 degrees and 20 minutes。
20
Finish the oven and eat it when it's cool。
21
This one's a separate cranberry and black gallon. It tastes good。
22
The finished chart。
23
The finished chart。Pumpkin pheasant Make Tips
1. Different pumpkins contain different amounts of water, so it is important to reserve approximately 10 grams of water, increasing or reducing water at the actual damp level. 2. The specific temperature and timing of the bakery should be adjusted to the individual ovens so that the bread can be coloured and covered with tin paper to prevent the colour of the roasting. 3. Any other nuts or nuts may be selected according to their preferences, with the number of grams as few as possible and not necessarily the number of grams within the recipe。