Pumpkin bean toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 350g
- yeast 5g
- pumpkin puree 250g
- salt 5g
- white sugar 40g
- milk 60g
- eggs 60g
- butter 40g
- honey red bean appropriate amount
- egg liquid
- sweetening
- roast
- several hours
- ordinary
Steps for Pumpkin bean toast
1
Pumpkin goes vapouring into mud。
2
The Chinese materials and the grouping of noodles were packed with a film to ferment the refrigerator for 17 hours。
3
The fermented Chinese noodles are about three times larger。
4
With the exception of butter, the main pasta material and the torn-up Chinese swabs were put together in a bread-bread machine and a face-to-face procedure was initiated for 20 minutes。
5
Put it in butter and start another one-faced program。
6
It pulls out a thin, tenuous mitt。
7
6 copies of the nice pasta and 10 minutes of twirling。
8
Quiet。
9
Put the honey beans in。
10
Roll up, both ends hold tight。
11
With a sharp knife in the middle。
12
All done. Put it in the mag, put it in the oven, put a bowl of hot water down there。
13
fermented to eight or nine cents full of toast embryos with an egg fluid。
14
Put it in a pre-heated oven with 175 degrees lower, upper and lower fire for 40 minutes. Add tin paper in time after colour。
15
Roasted toast, unmistakable on the grill。