Pumpkin

1

About half a pumpkin, slice it。

2

Cold in the pot, hot in the fire。

3

In about 15 minutes, the chopsticks would just fit。

4

scale 150 g pumpkin。

5

Pumpkin's about to get warmer by then. Add dry yeasts and white sugars, so we can't see yeasts。

6

Add flour, powdered。

7

Smash even。

8

First, paint the mold, pour it in。

9

Covers the film and ferments the fermentation pot for 1-2 hours。

10

Cut red dates and raisins while fermenting。

11

That's it. It's almost twice as high. There's plenty of air holes。

12

Lightly put red dates and raisins on the surface。

13

Once again, cover the film, re-load it into the steam pan, boil it and turn it into a small fire for 30 minutes, and shut it down for 5 minutes。

14

You don't need a demersal. It's very nice。

15

Slice open, soft, a little stretchy。

so there's a difference in the water intake of flour, so milk is not quantitative, and i come from experience, a little bit, a little bit, a little bit, a little bit, a little bit, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little, a little. 2. if you like a softer and a little taste, you can add some flour or make it with low-strength flour. sugar can be adapted to taste. i buy pumpkins that are very sweet and i don't like them too sweet, so 10 g is enough. if you like sweets, you can put 10-20 grams of white sugar, but you have to replace yeast with high sugar. sugar is more than 7% more than flour in the pasta, it inhibits yeast activity, and less than 7% promotes fermentation, so sugar is more than 7%. four, because there's no heating in the south, so it's warm in the steam pan, and the fermentation time isn't necessarily. i'll just put it in the steam pot for an hour. watch it, it'll be two times higher. it'll be acidic too long