Pumpkin pasta
By VicentaLakin
Like pumpkin, not because of its nutritional value or taste, but because of its beautiful colour. Food made out of pumpkins always gives people a bright sense of what they see and what they can't leave behind...
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin pasta
1
Prepare the raw materials for pasta。
2
And get the needed walnuts。
3
Eggs in the basin。
4
Add pumpkin mud to mix。
5
Add 40 grams of clean water, white sugar and yeast to mix and freeze for 15 minutes。
6
Flour and vanilla powder are sifted and evenly mixed. (noodles dry a little)
7
Add corn oil。
8
The face will then be evenly mixed by force in the direction of the clockwise until it is smooth and free of dry powder particles。
9
When fermentation is 2.5 times larger in warmth. "I'm a little small, I can come out."
10
Once again, the initiated paste is mixed into smooth air bubbles, with walnuts. walnuts torn in advance and left a little surface
11
The modulated face is put into the mold and the surface is levelled (with a little corn oil on the base) and placed in the oven for secondary fermentation. (A glass of hot water in the oven stays wet)
12
Once the paste is launched again, the walnuts are removed. Preheat oven: 175 degrees medium level 20 minutes。
13
After 20 minutes, a mixture of honey and olive oil is removed from the surface and placed in the oven to continue 175 degrees and 5 minutes to the surface. (Honey and olive oil ratio 1:1)
14
The baked pasta is so sweet that it can be cut into small pieces。Pumpkin pasta Make Tips
这次烤的面糊包和以前有所不同；以前，它们是在单次发酵后直接烤的，而这次采用了二次发酵，感觉它们发得更大、更好。在烘烤的最后5分钟，表面刷了蜂蜜和橄榄油，因此面糊包的颜色也更加有光泽和诱人。如果你没有香草粉，可以省略它。