Pumpkin double-coloured coconut roll
By VicentaLakin
Every day, there is a variety of different aspects of design, more of which are given to older people in their homes for sharing than for themselves. Today's pumpkins are lighter in colour than they were the other day, but they're sweet, they're sweet, they're nicer and delicious。
Recipe Recommendations
- ordinary flour 600 grams
- cooked pumpkin puree 180 grams
- yeast 6 grams
- qingshui 160 grams
- white sugar 50 grams
- coconut 15 grams
- edible oil appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Pumpkin double-coloured coconut roll
1
300 grams of flour, 180 grams of ripe pumpkin mud, 3 grams of yeast, 20 grams of sugar mixed into smooth pumpkin dough; 300 grams of flour, 3 grams of yeast, 160 grams of clean water, 30 grams of white sugar mixed into smooth white noodles, two coloured ones covered with lids or shampoo, and fermented twice as large。
2
the fermented pasta is ventilated into two large rectangles, cutting into long strips of about 7 cm wide (larger today, smaller if small) and a layer of oil and some coconuts。
3
Two overlapping pieces。
4
The long side cuts in the middle and does not cut one end。
5
It's never been cut。
6
Put the two chopsticks on the rolls, press down, then pull them in the middle。
7
Take out the chopsticks, sort out the shapes, and a big peanut embryo is ready. Put it in the cabinet and wake up to 1.5 times the size。
8
The fire breaks open the water, evaporates the fire for 25 minutes (as determined by the size of the volts), and the thorium is released after 3-5 minutes。
9
Distinct, beautiful。
10
Healthy and nutritious。Pumpkin double-coloured coconut roll Make Tips
1. When the lid is removed three to five minutes after steam, be careful not to drop the water on the lid. 2. Pumpkin already tastes sweet and the amount of white sugar required increases or decreases according to their preference。