Pumpkin burger
By VicentaLakin
Pumpkin mackerel for a flower burger that's colorful and nutritious. He's a pickler. He doesn't like pumpkins
Recipe Recommendations
- Queen High-gluten Flour 250g
- salt 2g
- sugar 20g
- yeast 3.5G
- milk powder 10g
- pumpkin puree
- whole egg liquid 50g
- milk 28g
- butter 25g
- sweetening
- roast
- several hours
- simple
Steps for Pumpkin burger
1
Pumpkin's skin is fertilized and cooled with a mixer bar。
2
add the mains to the chef ' s machine, first with soft and smooth noodles, then with soft butter of 25g。
3
Noodles and to the full stage can be removed。
4
Cover the film, save it to one and a half times the size, and divide it into 10 small agents of equal size
5
Turning the noodles, turning them over, rubbing them off with their fingers
6
Rolling up and down, loose. Growing about 60 centimetres of flat strips。
7
Tighten the knot at one third of the length。
8
A longer end is to be crossed through the middle of the knot, and both ends are to be solid at the bottom. The knots are loose, too tight to transform。
9
When it's all done, add a plate of hot water to the bottom of the oven, preheating the fermentation, putting bread embryos on the grill
10
A good fermented embryo can brush some eggs and spread sesame. The oven is preheated at 175 degrees and baked in the middle for 25 minutes。
11
it's good not to brush the egg clean, not sesame, and to bake a plattered burger (35g)。