Baby eats pumpkins

1

Flour is used for ordinary flour, which is the medium flour, and if not, other flour can also be used。

2

Pumpkin is evaporated, yeasts are watered, pumpkin mud, flour, yeast water are mixed and evenly mixed。

3

It's probably in this state, and it's a lot of water in this formula, not much more. It's rarer, it's thicker, it's cooler than this, but it's not much less, you can mix it with a little flour, and it'll collapse。

4

The fermentation is twice as big, and you don't know how to judge the fermentation, find a transparent bowl or basin, find a mark pen or a baby's color pen. Draws a line at the current paste height, then a line at approximately twice the height, and it's twice as big as it gets when it comes to the line。

5

It's fermented. It's fine to be higher and lower. I'll be about 25 degrees here, fermenting for about an hour, depending on the state of the flour。

6

It's pretty much like this. It's got a clear hole, a net。

7

Just fermented pasta, mix it up and get it back to its original height。

8

And then you can pour it in, there's no mold, find a bowl or basin or something. After pouring into the mold, the shock is a little bit higher, about five centimetres higher, and then it falls, and the bubbles break, and the finished product comes out with a big hole。

9

Here's the second fermentation. I'm about 25 degrees here, about 30 minutes. Two rounds are also twice as big. If you want to be particularly fermented, you can ferment, and if you want to be a little more fermented。

10

The water is released, turned into fire, steamed for about 20 minutes, thorium for about 2 minutes (not as good as it is), especially soft and sweet as a pumpkin, and the baby likes it. Other complementary recipes can be used to focus on the public sign and order mother's food。

The reason for the failure of the pastry is that the yeast may not be working. The problem of surface cracking is small and generally does not affect the taste, but it is not a problem if you do not mind. If you don't mind, let's see if it's too hot. There may also be a lack of fermentation. It's just steamy. It might taste a little sticky. Try it when it's frozen. There's also the possibility that it's not evaporated to the ground. If it doesn't work, it could be a little sticky. It's not a failure, it's just not good. If the bubbles are not lifted, there will be plenty of holes. One fermentation, direct evaporation, and some atmospheric holes. It's too fermented, and there's a hole in the atmosphere. It's good, but the most likely reason it's fermented. Seeing the state of the osteoporosis, the fermentation normally results in an uneven surface, which may go into the middle, and may be acidic. If fermentation is normal, the surface should be flat, and next time watch the fermentation. In addition, lack of fermentation could collapse. But there is no need to worry that the normal state of fermentation is long, not so easily fermented or overfermented. It's twice the size, or a little less. There's another reason, too much water. There's too much water, too much flour, too