Pumpkin bean saloon pasta
By VicentaLakin
Today, another noodle was made with pumpkins and soy sauce. - Pumpkin bean saloons, lasagna, sweet and soft, healthy, simple, worth a try。
Recipe Recommendations
- ordinary flour 1100 grams
- yeast 11 grams
- cooked pumpkin puree 400 grams
- qingshui 300 grams
- bean paste 400 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for Pumpkin bean saloon pasta
1
500 grams of flour, 5 grams of yeast, 400 grams of evaporated pumpkin mud mixed into smooth pumpkin dough; 600 grams of flour, 6 grams of yeast, 300 grams of clean water mixed into smooth white noodles, covered with lids or skin membranes, fermented twice as warm。
2
The fermented pasta is smoothed to the surface, the pumpkins are divided into six equals and the white ones into eight equals。
3
Six pumpkin noodles and six white ones in round form, all covered with soy sand and folded together。
4
Put the remaining two white noodles together in one, in a large circle, covered in soybean sand, folded together, squeezed to the bottom, sorted。
5
It's in a steam cage with wet drawers and it's twice as big。
6
The fire opened the water, evaporated the fire for 30 minutes (larger and longer) and then unmasked the pan in 3-5 minutes。
7
It's very well structured and soft。Pumpkin bean saloon pasta Make Tips
1. When the lid is removed three to five minutes after steam, be careful not to drop the water on the lid. 2. Pumpkin has a sweet taste and soybeans are sugary, and no sugar is necessary。