Pumpkin roll
By VicentaLakin
MY BABY LOVES TO EAT OMELET ROLLS, WHICH ARE ALWAYS BOUGHT FOR HER, FEARING THAT THE OMELETS BOUGHT ARE NOT HEALTHY AND SAFE ENOUGH. ALTHOUGH I KNOW FOOD IS GOOD, I'M HERE. I'M HERE WITH A BIG, BIG, BIG, BIG, BIG, BIG, BIG, LIKE NORTHERNERS. I'VE NEVER BEEN USED TO MAKING BUNS LIKE MINIS. I DON'T THINK THAT'S OUR NORTHERN PERSONALITY. IT'S A LITTLE SCARY. SO, WHY DON'T WE JUST GET THE BUNS BIGGER AND EAT ONE, AND WE'LL ROLL AROUND. I'LL SHOW YOU HOW SMALL MY FOOD IS
Recipe Recommendations
- flour 400 grams
- pumpkin half a
- dry yeast 4 grams
- Brown cotyledons appropriate amount
- warm water appropriate amount
- sweetening
- steamed
- several hours
- senior
Steps for Pumpkin roll
1
Pumpkin goes to the crumbs and evaporates for about 15 minutes, extracts its meat from a spoon and crushes it into thin pumpkin mud。
2
Pumpkin mud is placed in 200 grams of flour and 2 grams of dry yeasts are watered with an appropriate temperature。
3
The yeast drops into pumpkin paste flour and is smooth and even。
4
The remaining 2 grams of dry yeast were released with a small amount of warm water, poured into an additional 200 grams of flour, and made of smooth noodles。
5
The two noodles fermented to two or three times larger。
6
Excretion, full flatness, one piece each。
7
The two sides are as thin as possible and folded。
8
Scramble along one end。
9
Cut both heads, evenly cut to the right size, slightly shape。
10
A second fermentation to roll round, with brown leaves cut into squares of the right size, a brown leaf on the bottom of each bun, and a 25-minute steam in the pot。