Pumpkin slag waffles
By VicentaLakin
At breakfast, the beans filtrate the rest of the slag, and there's a steamed pumpkin. Don't waste it, make waffles for lunch。
Recipe Recommendations
- bean dregs appropriate amount
- pumpkin appropriate amount
- low-gluten flour 50g
- water appropriate amount
- yeast 2g
- condensed milk appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Pumpkin slag waffles
1
The rest of the soybean leftovers and the ripe pumpkins were put together and the pumpkins made mud。
2
add before making bread leftovers about 2g。
3
Add a spoonful of low-strength flour (which is adjusted for the amount of soybean slag in the pumpkin)。
4
If you find too dry, you can add some water。
5
In any case, the mixed paste is typified: thick, sticky, but non-floating。
6
When they returned home at noon, the pasta had been frozen and fermented twice as big, with preheated simulators, a little oil brushed and a spoon of paste put on。
7
Cover it up for five minutes。
8
Put them on cherries, put them on milk (I forgot to put sugar in the paste, too) or put them on honey yogurt。
9
With a cup of hand for coffee and then make the rest of the paste into waffles。
10
Cream is sweeter (heated for five minutes or more)。