Pumpkin rolls
By VicentaLakin
Pumpkin rolls, no drops of oil, good food. Remember to eat pumpkins in winter. They're cheap. It's for pasta, it's beautiful, it's more nutritional。
Recipe Recommendations
- pumpkin puree 200g
- flour 200g
- yeast 4g
- sweetening
- steamed
- half an hour
- senior
Steps for Pumpkin rolls
1
Pumpkin goes to the skin, the drawers are fertilized, a bit cooler, the pumpkins are crushed into mud, the yeasts are added to the temperature, and flour is added to the flour and grouping, and the pumpkin mud and flour are used for reference purposes only, because the pumpkin mud is scarcely dry, a little softer doesn't matter, and fermented in the warmth of the membrane, about an hour and a half, or directly from the bread machine。
2
The fermented pasta removes a smooth exhaust and covers it with a lasagna for 15 minutes。
3
And then they rub the noodle strips, evenly divided into 12 small noodles。
4
Every pasta is flat。
5
Take the four small-faced ones and fold them into a tortilla。
6
The cobbler rolls from one side to the other, rolls all over the other, then cuts open from the middle, two rose rolls。
7
So, finish all the vases。
8
I'm not going to ferment again today, with a proper amount of water in the pot, with a steamed cold-water top and a burning fire。
9
The water evaporates for 15 minutes, and the cold water heats the process of secondary fermentation。