Saying that the hoe was finished in the group that day, I saw the video of my masochism, so the group of friends let me build the recipe for this gimmick ^_^ But what I want to say is that the pasta, the region, The environment, the type of pumpkin, the flour, and the individual's judgment on the state of the dough are all different. The recipe is for reference only, and it depends on everyone to explore according to their own ingredients. The recipe says it’s awkward, please be sure to read it ^_^
After the pumpkin is half steamed, pour the water from the plate and pour it into the mud with a cooking machine. The amount I give is 275-285g of pumpkin puree, because the variety of pumpkin is different, or the same variety of pumpkin also has different water content, or some friends will say the steamed pumpkin plate together It is muddy, so the amount of water is not uniform. In short, it is almost the same.
Mix two flours, sugar, and high-sugar-tolerant yeast. Under the emphasis, [recommended to use resistance! high! sugar! yeast! mother! 】 Some varieties of pumpkin are very sweet, because it also contains a certain degree of sugar, how much we have to determine, some friends like sweet taste, will also add some white sugar, so choose high sugar yeast
Dry the pumpkin mud until it is warm and not hot. It is about 30~35 degrees. With the flour, leave some pumpkin puree and watch the dough state and add it. Do not put all the flour in one go, but also leave 10g ~ 15g as appropriate. The warm pumpkin mud activates the activity of the yeast, but if it is too hot, it will inactivate the yeast. I used a bread machine to rub the noodles for 15 minutes, and opened the lid, and it was in the winter, so that the dough would not be too hot, leading to early fermentation. After the dough is simmered, it is fermented in the bread machine for one hour, the dough is doubled, the finger is dipped into the powder, the hole is not retracted, the whole dough is not retracted, and the honeycomb structure is seen inside the fermentation. Suitable.
The fermented dough is divided into 60g one small dough, and the exhaust is rounded.
Place the four lines in a 'meter' shape.
Put the dough on the rope, lift the rope, tie it, leave some allowance, too loose, the grain is not obvious, too tight, then the rope will pull in when you wake up.
Before the steamer is connected to the cold water, the scorpion is brushed with oil and placed at intervals. Cover the lid and wake up at room temperature for 23 minutes at 23 °C. (There is no heating in the north, I have air conditioning)
Wake up well
Then cold water pot, open fire, change the medium fire after SAIC, 12 minutes on a single layer, I steamed two layers, used 14 minutes to turn off the fire, suffocate for three minutes to take out. The 'human' shape is placed in a cool place so that the bottom of the skull is not wet. It’s good to cut the short rope when you eat.