Pumpkin onion salt rolls
By VicentaLakin
Pumpkin is well nourished and has the potential to prevent cancer, deworming, detoxification, gastrics, digestion and growth, among other things, and it is useful to eat frequently. Pumpkin mud, covered with pretzels of pepper salt, onions, etc., spirals, appearances, hierarchy, yellow colours, soft tastes and food。
Recipe Recommendations
- ordinary flour 400 grams
- yeast 4 grams
- pumpkin puree 310 grams
- edible oil 20 grams
- onion 3 pieces
- pretzel 3 tsp
- salt 1 teaspoon
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pumpkin onion salt rolls
1
Flour is mixed with yeast powder, added to the pumpkin mud, rubbed with hand and rubbing into smooth noodles。
2
Covered with a lid or a fresh film and fermented twice as much in warmth。
3
Split the fermented pasta into four equals. Take a piece of pasta in large pieces, brush a layer of edible oil, throw some salt, pepper salt, onions, roll up。
4
When they are rolled, they cut through the middle with a knife and split into two pieces, with a thin oil on the surface。
5
Cut the mouth up, starting with the wheel that brushed the oil, with the side rolls, curled in tortillas and the tail on the bottom。
6
Intended in a steam cage with baking paper (or wet-shelf) in the mat, with spacing, as it becomes larger。
7
Two wakes up to double。
8
The fire opened up the water, it was evaporated for about 15 minutes, and the gust was lifted after 5 minutes。Pumpkin onion salt rolls Make Tips
1. The cooling pot, which remains evaporated for about 15 minutes after the water has been released. 2. When the lid is removed in five minutes after steam, be careful not to drop the water on the lid。