Pumpkin's bean-cracker-cracker
By VicentaLakin
it is worth a try at this section of the mini-meal, yellow and soft skin, the soft and sweet base of the face, the soft and soft bread, the soybeans, the soft and soft, the rich taste, the good nutrition, the use of frozen bubbles, the fermentation, and the saving of time. using a formula of 27cm*27cm*6cm。
Recipe Recommendations
- high-gluten flour 600 grams
- low-gluten flour 160 grams
- coconut powder 30 grams
- white sugar 120 grams
- eggs one
- lard 84 grams
- cooked pumpkin puree 310 grams
- yeast 6 grams
- salt 4 grams
- corn oil 30 grams
- bean paste 50 grams
- Sesame and chopped peanuts 20 grams
- whole egg liquid
- sweetening
- baking
- several hours
- senior
Steps for Pumpkin's bean-cracker-cracker
1
Make pumpkin noodles. 600 grams of condensed flour, 20 grams of white sugar, one egg, 310 grams of fine pumpkin mud mixed into a lasagna, covered with a membrane and placed in a freezer bubble one night. After a night-long cold-drinked bubble face, it is naturally sprouted so that a slightly thick, very resilient film can be pulled directly by hand, saves at least half of the time and saves time and energy, especially for workmen. The next day, the noodles were removed from the fridge and added 6 grams of yeast, 4 grams of salt and 30 grams of corn oil to the extension phase (a thin film that was slightly transparent and not easily broken)。
2
Make the soccer. 140 grams of low-strength flour, 30 grams of coconut powder, 80 grams of white sugar, 84 grams of pig oil (or butter), a large spoon of all egg fluids are evenly mixed, smoothed into a smooth face, covered with a membrane, and placed in a freezer for about an hour to some hardened state。
3
Make the crumbs. 20 grams of sesame peanuts, 20 grams of low-banded flour, and 20 grams of white sugar (in 1:1:1) are placed in the bowls, so that they are condensed to the base。
4
No fermentation, straight into 16 equals, rounding, flattening, wrapping in the casserole, tightening the mouth。
5
Take out the refrigerated confection, divided into 16 equals。
6
Take a corset, round it, flattened it, covered it on the surface of a pumpkin flounder。
7
Put some water on the base of the breadbread and put it in the pretense, full of it。
8
The made bread embryos were then put into a dish with a layer of oil and fermented to twice the size of an egg brush。
9
Put it in a pre-heated oven, mid-level, top-fire, 130 degrees for 30 minutes (time required, temperature determined by the home oven) and colour satisfactory for tin paper。
10
The surface color is yellow and the natural tortoise is fractured。
11
Noodles, noodles。
12
The internal organization is loose and soft。Pumpkin's bean-cracker-cracker Make Tips
1. When the soothing is made, when the soothing is sticky, it is appropriate to add low-banded flour and it is appropriate that the soothing is fine. 2. The bake time and temperature are adjusted as appropriate to the home oven. 3. During the baking process, bread is coloured to cover a layer of tin paper. 4 - Pumpkin, soybeans, socorts, pretzels are already sugary, and the amount of pasta sugar increases or decreases according to their preference. 5. Refrigerated bubble-faced techniques allow flour to absorb water to the full and form a stretch, which is very beneficial for the quick rubbing of the film。