Pumpkin egg dumplings
By VicentaLakin
i feel bad if i don't bake anything! when you're done taking pictures, you put them there -- whoever you love, you better pack them up! i only enjoy this roasting process -- warm, fragrance, enjoy! a lasagna is hard to make. the principle of production is to wrap butter with skin and to create hundreds of layers of skin, butter and skin by folding over and over again. while baking, the water in the skin is subject to high temperatures, and the skin expands with the impact of water vapour, forming a stratification of the soak。
Recipe Recommendations
- low-gluten flour
- high-gluten flour 30g
- butter 220g
- fine sugar 85g
- salt 1.5G
- water 125g
- light cream 220g
- milk 160g
- egg yolk of 4
- condensed milk 15g
- papaya appropriate amount
- milk fragrance
- baking
- an hour
- simple
Steps for Pumpkin egg dumplings
1
220g low-weather flour, 30g high-weather flour and 5g sugar, 1.5g salt mixed to soften 40g butter and added to the flour mixture
2
Pour it in the water and rub it in the dough. Water should not pour all at once, but be added according to the softness of the noodle
3
Scratch the face, wrap it with a shampoo, put it in the freezer. Twenty minutes
4
Cut 180 grams of butter into small pieces, put it in a bag and squeeze it into thin
5
TAKE OUT THE LOOSE PASTA AND GROW THE SQUARE
6
Take out the frozen butter tablets and put them in the middle
7
Turn one end of the face to the centre and the other end, so that the whole butter is wrapped in the face. And then again, with a cane, the equation, which seems to be easy, difficult to operate, softened butter, and boring. It's a three-round process. It's a 40-per-cent rotation. I'm just messing around
8
The material for egg cream is 220 grams of light cream, 160 grams of milk, 80 grams of sugar, 4 grams of egg yolk, 15 grams of low-banded flour, 15 grams of milk refining, and the right amount of papaya
9
falling into light cream, milk, 80 g fine sugar, milking, heating and mixing until the fine sugar melts
10
4 yolk and 15 g of low-weave flour to cool, evenly mixed and sifted into tower water
11
Cut out the frozen leather into a small roll of flour, put it in a tamo, squeeze it in the shape of a tamo, squeeze it down for 20 minutes
12
Put the papaya on the bottom of each eggbrush and pour the tower water. Seven points
13
Load the oven, 210°C, 25 minutes
14
It'll just burn to the surface
15
Operation completed until then
16
Tastes so sweet, tastes so sweet and soft