Pumpkin pickles

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Massive photographs of materials: milled pumpkin mashed, mashed potatoes, cold room water, dry yeast。

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The flour is divided into three pieces, each of which is 50 grams; 50 grams of flour, 0.5 grams of dry yeast, 28 grams of hot and cool water are mixed into a swirl, then the flour-free patch is covered with a lid。

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50 grams of flour plus about 30 grams of pumpkin mud, 0.5 grams of dry yeast; flour intake rates differ from the water content of pumpkin mud and can be added to pumpkin mud, as appropriate。

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It will be mixed in a swirling form, which will then be covered with dry flour, and a lid will be placed around its hair。

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Fifty grams of flour and approximately 40 grams of mashed potatoes, 0.5 grams of dry yeast; different rates of water use for flour and the amount of water contained in mashed potatoes may be added, as appropriate; there is less water in cassava than in pumpkin mud, so the amount used is slightly more than in pumpkin mud。

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It will be mixed in a swirling form, which will then be covered with dry flour, and a lid will be placed around its hair。

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In the order of the noodles, the white noodles, the pumpkin mudslides, the lasagna lasagna are rubbed into smooth, nuclei, soft ones; the noodles are easily rubbed after a few minutes of twilight, and each one takes about three to five minutes to reach the status shown; this is the key to ensuring that the buns are smooth, and never lazy。

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Three pieces of pasta, divided into three equals。

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Three small formulations of three species of noodles were rounded and covered with fresh bags to protect the water from evaporation; one of them was taken to grow approximately 80 cm long。

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Three noodles squeezed on one head, with two palms rubbing in one direction, forming a natural pattern。

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It's a good noodle, try to keep the line even。

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Both ends drive up to the middle, untying and even in size。

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Cut in the middle of the noodle, flatten the tail and press under the lollipop flounder。

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The pre-prepared mackerel is placed under the florist, coded in a steamed dish or in a steam closet; the mackerel, if inserted in the lasagna, will shake when taken out, will be stronger under the lasagna, and more firmly under the lollipop bar, because it absorbs the moisture in the lasagna, which can be better connected; and if the baby is too small, it will be safer to replace the mackerel with flat ice cream bars。

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The lollipop buns are fed into the steam tank; it is now cold in winter and can heat up to 1 - 2 minutes in advance, keeping the temperature in the case or in the pot at 30 - 40 degrees and with enough wet gas for fermentation; and fermentation is about 20 minutes, and the body is 1.5 times larger。

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When the face is in place, it's steamed for 15 minutes, five minutes, and the surface is smooth and bright, the interior is soft, the smell of pumpkins and potatoes is popular with adults and children。

One, in order to have three species of fermentation at the same height, the degree of softness of the fermentation is approximately the same, and white ones are added at 55 per cent of the flour volume; the amount of water contained in pumpkin mud and mashed potatoes is not the same; the length of the fermentation of the two or three species is roughly curdled in groups and smooth in order, so that the fermentation rate is not very different from that of the energy and ability to maintain the face; and three, fermentation is not much longer, it is 1.5 times the size of the fermentation, and if it is twice the size of the flour, then it swells, it can cause the internal tissue to be too rough; and the evaporation time to be adjusted to the size of the musk。