Snack
By VicentaLakin
Almost a piece of pumpkin food has recently been given a theme this day — the golden roll — saying that I saw on TV a nice yellow and white picture made by the Master, and asked if I could get it out. Hey, don't tell me I've made a golden roll before, but there was still a lack of knowledge about pasta, so it was so ugly that it didn't get Mom's attention, right? This time, we used pumpkin mud to make gills and thinner whites, mainly to highlight the "gims." It's not too ugly, it's too thick, it looks like a gold bar。
Recipe Recommendations
- medium-gluten flour 200 grams
- pumpkin puree appropriate amount
- dry yeast 2 grams
- Room temperature water 48 grams
- vegetable oil appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Snack
1
Massive picture of materials: flour, pumpkin mud, room warm water, dry yeasts for each of the two groups。
2
120 grams of flour are in the basin, with 1.2 grams of dry yeast and about 70 grams of pure pumpkin mud in the basin; the water intake of flour differs from the water content of pumpkin mud, and is added to it according to its condition。
3
The chopsticks were then mixed into dry flour-free flour, and the skin bags were put on the sides for a few minutes。
4
80 grams of condensed flour, 0.8 grams of dry yeast, 48 grams of greenhouse water in the basin。
5
Smash it in a swirling form, then rub it in a dry powder-free patch, and keep the bags carefully protected from evaporation, with a few minutes of euphemism。
6
Put the sprouted pumpkin noodles on the board for three to five minutes。
7
The noodles are soft and smooth。
8
Scratch the face into an ellipse with three equal sizes。
9
It's long and thin, like a lamb string。
10
Prepare a long plate, with a small amount of vegetable oil in it, and then fold the long noodles and roll them, and put them loose in the plate for a while。
11
The other two were processed sequentially, and the bumps on both ends could be drawn into thin strips and added to the smaller group。
12
The white noodles were placed on the board, rubbing them in the same way as the smooth and soft ones。
13
The white noodles grow and cut into six equals。
14
Each agent is rounded separately, and the temporarily unused noodles are taped to the waterproof evaporation。
15
Each group of pumpkin noodles was cut into four equals, and each of them was wrapped in a group of white skins in the back。
16
Take a white noodle, which is formed into a rectangular skin of approximately 1-2 mm thick, which is approximately 8 centimetres long and 6 centimetres wide; try to make the noodle softer and thicker, which increases the use of the noodle and is not too thin; this can be adjusted according to personal preferences。
17
Put a bunch of pumpkin noodles in the middle of the skin。
18
The upper and lower pairs cover half the skin, then the left and right, and the left, and the left, and the right, and the left, and the right, and the right, and the right。
19
Placing the smooth face upwards, coded on a steamer-painted dish or box, and fermenting in a steam tank or pan for 20 minutes; and providing fermentation conditions for yeasts that heat the steambox or boiler two minutes in advance, increasing the temperature and humidity of its interior。
20
The pasta is 1.5 times the original one, 18 minutes, 5 minutes。
21
Gold rolls, soft and sweet, good nutritionSnack Make Tips
Pumpkin mud has its own sweetness, and those who want to eat sweeter can add 10 grams of white sugar to the face rubbing; or a little salt in the pumpkin noodles can produce a boulder of salt; 2. This gold roll requires only one fermentation, so the face must be covered, smooth and soft; and, while it is important, it is more soft, so the amount of pumpkin mud and water can be increased to about 60 per cent of the flour volume; and 3。