[How to make pumpkin pancakes]_How to make_How to make

Bread in our country belongs to a common category of cuisine, and the continuous improvement of the production process, now there are more and more types of bread.

There are also different special cakes in different regions, some pancakes in Shandong, green onion cakes in the Northeast, and so on.

In the South, pumpkins are often used as bread for eating because people generally like to eat pumpkins.

So, what is the practice of pumpkin pancakes?

Method 1 Material: 120g cooked pumpkin puree, 230g flour, 20g sugar, suitable amount of cooking oil Production steps: 1. After the pumpkin is steamed, add it to the flour and add sugar and mix well.

2. Cover the smooth dough with plastic wrap or a warm towel in a basin, and proof for about 20 minutes.

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3 divided into small agents and squashed.

4 Put a small amount of oil in the pot, add the pumpkin pie, and slowly cook over medium-low heat.

5 Both sides are browned and cooked out of the pot.

Note 1.

Depending on the climate, warm water and noodles are used for dough in winter, which is good for fermentation, and cold water in summer.

2.

The proportion of water and flour is generally 51% -54%, and the amount of flour slice of each brand is replaced, and it should be adjusted appropriately.

3.

You can spray some water while baking.

Conventional 2 materials: Ingredients: 400 grams of flour, 4 grams of yeast, 265 grams of milk Pumpkin filling: 300 grams of pumpkin puree, 35 grams of sugar, 20 grams of oil

Make pumpkin filling: warm the pot, add pumpkin puree first, stir in most of the water in medium and low heat, pour sugar, continue to fry until the pumpkin puree is tightened, and finally pour in the oil.Bottom of the pot, turn off the heat and let cool.

2.

Yeast and milk are mixed well, poured into flour, knead and knead until soft dough, fermented to the second large size.

3.

Take out the dough and roll it out into an attachment with a rolling pin. The thickness is about 7mm.

4.

Spread the pumpkin stuffing evenly (leave aside the edge and do not wipe it) 5.

Roll up the long side, close the mouth tightly, and cut into four equal parts.

6.

Take one, gently combine two by one with a tiger’s mouth, then stand up and flatten with your palm.

7.

After everything is done, relax for 5 minutes, and then use a rolling pin to evenly roll to thickness 1.

Cover about 5cm and relax for 20 minutes.

8.

Heat the pan, brush (or wipe) the bottom of the pan with an appropriate amount of oil, put in the green body, brush the upper surface with oil for about half a minute, turn over, cover the pot, and cook on low heat until golden on both sides.Turn over to make the heat even).