Pumpkin
By VicentaLakin
We're about to have spring cakes, we can make a different pie today, and we can eat it because it's half-hot, and it's very soft when it's made, but it's cosy, and it's good
Recipe Recommendations
- Medium gluten flour 250g
- boiling water 75g
- cold water 75g
- refined salt 2g
- flour 20g
- shisanxiang 5g
- edible oil 15g
Steps for Pumpkin
1
Half the flour is boiled with open water, half with cold water and flour, and the flour is mixed with chopsticks。
2
Scrambled and smooth-faced, waking up for more than half an hour。
3
Flour, salt, 13 fragrances, and hot oil pouring into the bowl and mixing it into more dry souffles。
4
On average, the noodles are divided into five。
5
Press flat。
6
Be careful not to touch the edge。
7
Squeeze like a bun for five minutes。
8
Take a pasta, press it a few times with a cane, and then turn it into an elliptical piece of face, and turn it over on both sides, so that the skin is even。
9
It's hot in the pot, it's oil-free, it's in the bagel, it's covered in a little fire。
10
Turning over when branded to the bottom, continuing the branding, turning over again and again, the cakes have been timid。
11
The last thing you can see is that the cakes are all drummed up。
12
Cut from the middle and get involved in meat silk or other vegetables。
13
Pie-skin soft-skinned smellPumpkin Make Tips
When formed, it must be condensed, and if the cakes cannot be drummed, this means that there is no squeezing and oil spills。