
With makings
Pumpkin | 300 grams |
Flour (pumpkin dough) | 400-450 gram |
Flour (flour is round) | 200-250 gram |
Yeasty pink | A bag |
Wen Shui | Right amount come |
The practice of pumpkin steamed bread
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Evaporate of pumpkin flay stripping and slicing is ripe
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Flour. Wen Shui, pumpkin air is warm
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Pumpkin is hit into mud, yeast is entered after dropping in temperature, in flour, need not add water, knead directly
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Use chopstick agitate first, my pumpkin moisture content is serious, I caught a pink again
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Knead face light next, basin light, hand light, go off with ferments, I was filled up below lose lose flour
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Knead flour group, flour adds warm water yeast directly, mix, add little less first, arrange flour with the chopstick agitate of a direction is installed into garrulous, reoccupy hand is kneaded, worked to add water anyway, wet add flour
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We this is entered autumn, a bit cool 28 degrees, I am put into lid of the boiler on the lid in boiler to ferment directly, ferment 2 times big. I sent 30-40 minute
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Take dough next exert all one's strength knead, exhaust, dough does not have air hole, again pumpkin dough, roll is become piece
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Flour group is same also, exhaust, roll is become piece
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Pumpkin dough is falling, wipe in the surface go up to be lost throw water, get on white dough lid again, from outside arrive inside roll, and roll
Same, roll a bit closer. -
Next such, next again rub one rub, boil, let their joint a bit. Closer.
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Cut steamed bread account next
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such
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Put bowl next inside flabby 15-20 minute, again evaporate
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Water leaves 15 minutes, again stew 5 minutes OK.