Pumpkin
By VicentaLakin
Recipe Recommendations
- flour 350 grams
- vegetable oil 130 grams
- sugar 30 grams
- milk 90 grams
- pumpkin appropriate amount
- salt 2 grams
- egg yolk in 1
- black sesame appropriate amount
- rock sugar appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin
1
Pumpkin's going to clean up and steam in the pot。2
Oil coatings: 200 grams of flour, 60 grams of vegetable oil, 30 grams of sugar, 2 grams of salt, 90 grams of milk, evenly mixed, smoothed, fresh and fresh, 15 minutes awake。3
Oiled: 150 grams of flour, 70 grams of oil evenly mixed, smoothed into a smooth pasta, put in a fresh bag and awake for 15 minutes。4
Steamed pumpkins, pouring out extra water, crushing them with spoons, pouring them into pans, adding the right amount of ice sugar, and making them a spare。5
The tarp is “painted” and wrapped in leather. Wrap it up, flatten it, grow up, roll it up, wake up for 15 minutes。6
Blast a good wake-up roll, grow a tongue, roll again, wake up for 15 minutes。7
The roll is flattened from the side of the roll into thin pieces in the middle thickness, wrapped into pumpkins, closed the mouth, a little plastic. Put it down and put it in the oven。
8
The oven is 175 degrees preheat. The egg yolk is scattered, brushed on the pumpkin soccer, and some black sesame. Thirty minutes or so. Tastes deliciously pure pumpkin. After a slight cooling, be careful to remove and put in a clean container。
9
Break it up, whoa! Extreme seduction。Pumpkin Make Tips
1. I use all ordinary flour. If you make it with low powder, it might be crispy.
2. I use olive oil and don't want to gain weight.
3. The amount of oil can be relatively reduced. I left the meringue that I didn't use up, and I left it in the refrigerator all night, and a lot of oil came out.
4. You can put less or no sugar in the oil skins and pumpkin fillings, depending on your personal taste.
5. Operate carefully to prevent cracking.
2. I use olive oil and don't want to gain weight.
3. The amount of oil can be relatively reduced. I left the meringue that I didn't use up, and I left it in the refrigerator all night, and a lot of oil came out.
4. You can put less or no sugar in the oil skins and pumpkin fillings, depending on your personal taste.
5. Operate carefully to prevent cracking.