Potato pumpkins
By VicentaLakin
Based on a menu of good foods, they are used only to enjoy themselves。
Recipe Recommendations
- purple potato
- pumpkin
- sugar appropriate amount
- yeast appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Potato pumpkins
1
Pumpkin and potato are washed separately and cut into blocks (with ease of evaporation), as the domestic pot is limited and the pan is picked and placed under the insulated shelf。
2
Eight minutes or so, take it out and be careful with your hands. Pumpkin is also experimenting with higher post-pricot moisture and recommends the extraction of extra moisture for later convenience and surface。
3
Pumpkin and potato, when they're evaporated, are crushed with spoons, pressed into mud for use。
4
The potatoes are in clean containers, yeast are dissolved with warm water, the yeast and flour ratio is 1:100, flour can be shown, not enough added, and flour can contain sugar if you like. And have to be hard so that the back is not too soft. It ends with three lights, namely, face light, handlight, basin light. When it is covered, the glass covers are placed in a warm place to wait for fermentation, which depends on the season and can be distributed twice as large. I spent two hours. It's soft for fermentation。
5
The fermented pasta is cut in half, and the fermented pasta is made into a small toaster, and the two are stacked together, from the bottom to the top, and are covered and sealed down (for ease of the next cut to form). When it's done, it's gonna have to wake up, and it's gonna ferment again and get bigger. Pictures are cut-out bunheads。
6
Because the pot is small, it's a few, and there's still room for improvement, with warm water for a second fermentation of the bun, which would be more loose in Gabon. Put it in an electromagnetic furnace, with a steam pan for about eight minutes, and when the water opens, put the lid on. Don't expose it once it's evaporated and leave it in there for a few minutes. Let's eat