Pumpkin corn cranberry
By VicentaLakin
I've been so addicted to eating pumpkins lately, and six of the 10 giant pumpkins I pulled back from the country have been "reimbursed" and Mom's happy that I didn't think I'd done so much. Look, these tacos today are mixed with pumpkin mud. The corny paste was rough, so I sifted and took only the fine part. A small amount of yeast is added to the face and, although it takes a little longer to ferment, this process does not delay other things. After fermentation, with some acid, the taste is unique, softer and easier to absorb than the “dead face”。
Recipe Recommendations
- cornmeal 150 grams
- medium-gluten flour 50 grams
- pumpkin puree 100 grams
- eggs one
- milk appropriate amount
- white sugar 8 grams
- yeast 3 grams
- dried cranberries 50 grams
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Pumpkin corn cranberry
1
The food mix is small: fine corn paste, a small amount of condensed flour, a small amount of pure pumpkin mud, an egg, a small amount of white sugar, 3 grams of dry yeast, cranberry dry; milk is not mirrored。
2
Corn paste, barbed flour, sugar, yeast, eggs, pumpkin mud into the bowl。
3
It is fully mixed with spoons, and milk is added on a case by case basis。
4
The paste is dry and can fall slowly with spoons; the paste is covered with film and fermented in warm and wet ground; and my paste is in the northern winter, 24 degrees of room temperature, drying and fermenting for more than two hours, which, if it is urgent, can be placed in a hot and wet steam pan, or in an oven with fermentation functions, or in a fermentation box。
5
The fermented pasta breaks up the cranberry and helps to spread evenly across the paste。
6
fermented to twice the size of corn paste。
7
The face is evenly mixed with a spoon, as if it were in unfertilized condition; the cranberry is dried into the paste。
8
It's even with a spoon。
9
The six disks of the multi-purpose pan are set up, powered, heated, a proper amount of vegetable oil is poured into the plate, and a little bit of oil is painted in each of the discs with a brush; with the oil, the skin of the tacos will have beautiful brand marks。
10
Without waiting for the plate to heat, the face is thrown straight into the disk, and as the temperature continues to grow, the tacos will slowly rise up; so the face in the plate should not be too much; the eight cents of the disc will suffice。
11
Cover the lid, heat the fire for about three minutes, open the lid again, and see the tacos full。
12
Turn the tacos over and fry the other side without any more oil。
13
Cover the lid and heat the fire for five minutes; if you want a mark on both sides, you can heat it for three minutes and add the next step。
14
Turn over, keep heating for two minutes, both of which are attractive and can come out。
15
Pumpkin corn cranberry cake, charred out, sour and sweetPumpkin corn cranberry Make Tips
One, corn paste is not stretchy and rough, so it has to be filtered for fine corn paste; a small amount of paste is added to the whole body, which is more favourable to the rise and softness of the corn paste; two, with a pan of six, which can be shaped and harmonized, without which the corn can be distributed directly into the pan, with both sides in a satisfactory colour; and a corresponding increase in the amount of time if the cake is made; and three, with the dryer, the tacos have a special aroma, both hot and cold, and sweet, which is an old, coarse, coarse and small food, as well as a staple diet。