Pumpkin
By VicentaLakin
I myself prefer sweet noodles, old-age foods like pumpkins and potatoes, all my love. Pumpkins like stew and potatoes are salty, and if sweets are usually evaporated directly, and roasted pumpkins are popular on the Internet, I try to find that if the pumpkins are not sweet enough, they are either steamed or tasted less than they would like, so I thought about it, and I share it today. Pumpkin's sweetness is not enough, so I'll do it with butter and milk, and I'll do it again on the pumpkin's face, so that the high-temperature roast will voluptage the extra water in the pumpkin, so that the taste will be more high, the oil on the surface and the refined milk will become sweeter, something like rock sauerkraut, not only sweeter, but also a little milky and sweetness with bebed pumpkins, and it'll be wonderful. When I get out, I'll eat half of the pumpkin myself
Recipe Recommendations
- Beibei pumpkin one
- condensed milk 25g
- butter 20g
- salt appropriate amount
Steps for Pumpkin
1
The quality of the bebed pumpkins, which are prepared to be cleaned and cut into little teeth, the seeds, is important and determines whether the finished product is good or not。
2
Cream and butter are put into the bowl。
3
The insulated water melts and mixs evenly, and this can bake two little bebed pumpkins。
4
The blends of butter and milk are brushed evenly on the surface of the pumpkin, each of which is brushed except for the skin。
5
A little salt on the surface, I use rose sea salt, and normal salt, and salt is added to highlight sweetness。
6
Using the equipment in their hands, preheating at 190 degrees above, mid-level, for 30 minutes。
7
It's the best, the sweetest, the best。
8
Sweet and noodle, no。