Pumpkin
By VicentaLakin
Pumpkin, which I often use as a supplement to pasta, is an original (and pink) form of pumpkin. Because you like it, many people want to take some steps that are not clear. Today, the key steps are described in detail and some of the chefs’ problems are expected to be solved。
Recipe Recommendations
- flour appropriate amount
- pumpkin puree appropriate amount
- yeast appropriate amount
Steps for Pumpkin
1
Pumpkin washes up, skins out, slices up。
2
Load the bowl。
3
After 10 minutes of pressure pressure on the pumpkin, I took it out of the cold and sifted it with a proper yeast and prepared the right amount of flour。
4
The yeast is evenly mixed with pumpkin mud and added to the flour and into soft and moderate noodles (without water)。
5
The noodles are fermented to the warmth of the flat cover。
6
The fermented noodles are removed from the basin and placed in the face case (the actual color is yellower than the figure)。
7
Scratch the noodles evenly。
8
The face is formed into thin, thick and even skins, and a round is drawn out of the mold。
9
Take a round cut of four to eight。
10
Put eight pieces in this pattern and press them from the middle。
11
The length of both hands will then come around the inside。
12
More tight, and eventually the tip of the table will be rounded along the lines of the chopsticks。
13
At the end of the hour, the small tipping point can be pressed into the middle of the gap, and the guacamole is made。
14
Let's do it one by one。
15
Put the face in the pot with a double hair。
16
The fire evaporated for 10 to 12 minutes (due to thinness) and the cap was lifted three to five minutes after the ceasefire。
17
It's nice to have a fermented pumpkin。
18
They're all girded and yellow (no water and no face in pure pumpkin mud)。
19
The rest of the side was made with a couple of rolls (the actual color is yellow)。
20
The flowers are involved in the steaming of the pot (this is the real color, because it's the southern pumpkin, it's good color, it's not water)。