Pumpkin beans
By VicentaLakin
there are plenty of pumpkins in the house. they came back from the country a few days ago. it's a sweet taste, a soft taste, a golden color. moreover, it is rich in nutrients, rich in dietary fibres that promote intestinal creeping, and rich in beta-carrotin, which also has a positive effect on improving the level of vision and reducing visual fatigue. pumpkin is rich in moisture and sweet on its own. in addition to cooking stew, the most common is evaporation of the pumpkin and the mixing of flour. steams, rolls, and natural gold are particularly attractive. today i made some red bean sandbags, sweet and soft. two each, just enough for a meal. not enough? wait a minute
Recipe Recommendations
- medium-gluten flour 150 grams
- pumpkin puree 100 grams左右
- Wash red bean paste with water 120 grams
- dry yeast 1.5 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for Pumpkin beans
1
Pumpkin goes to the skins and picks the seeds。
2
Pumpkin silk into the plate, steam in the steam pan。
3
Steamed pumpkins pour into the cup with a little steam。
4
Pumpkin mud。
5
We're ready for barbed flour, dry yeast, cold pumpkin mud。
6
The dry yeast mixes with the barbed flour and then pours pumpkin mud into the flour; the amount of pumpkin mud contains different amounts of water and the intake of flour varies, so the amount of pumpkin mud depends on the state of the next mixing。
7
Pumpkin mud mixed with powder with chopsticks, not much dry powder。
8
It is also used to test the softness of the noodles。
9
Placing it on the board, pressing it slightly, for about five minutes, makes it smooth and thin; this is a key step in ensuring that the face of the buns is smooth and nuanced; it is held in a rinsing basin and protected from evaporation。
10
The red bean sand is divided into square bean sandballs, each weighing about 15 grams。
11
Noodles grow, cut into balanced formulations, each of which is rounded; and evaporated with a shampoo basin。
12
Take a faceball, squeeze it into a small bowl with your hand, and place it in it。
13
Gather the skin up and seal it。
14
Put the dough on the board, with your hands tied to a higher ball so that the evaporated bean sandbag becomes a sphere rather than a puddle。
15
It is also possible to ferment in a steambox for 20 minutes by fermenting the fermentation in a veggied salve; it is possible to heat the steam pan a few minutes in advance and increase the temperature and humidity in the steam pan so that the temperature can remain between 30 and 40 degrees。
16
The face of the face is 1.5 times larger, 18-20 minutes larger, and the custard is released five minutes later, and the skin wrinkles are protected from sudden cold。
17
Pumpkin beans, fermenting once, soft and sweetPumpkin beans Make Tips
One, after the pasta has been rinsed with a little force of five to eight minutes, so that the dry yeast is fully integrated into the noodle, which is soft and soft, is a key step in ensuring that the face of the buns is smooth and nuanced, and cannot be lazy; two, in the course of the operation, the yeast also plays a role, so that the whole operation is free of delay and leaves the last operating no significant difference between the ability of the noodle to operate and the first to operate; three, the noodles need only be fermented once in a form, and the time is adjusted to the amount of yeast, ambient temperature humidity, and the speed of the operation; generally, it is 1.5 times the size of the raw; and the fermentation time should not be too long, and 20-30 minutes is sufficient。