Old Yeast Scallion Pumpkin Pie
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Every month, take out the fermented seeds in the refrigerator and feed them once, and then use half of them, and keep the remaining half in the refrigerator to hibernate to wait for the next awakening.
In fact, there was no clear idea at the beginning. I was worried about the pumpkin that I could never finish eating, and suddenly thought of the old leavened green onion soft biscuits. Suddenly, I came up with a new idea. Adding pumpkin to the scallion-flavored pumpkin pie that turns into leaven in the old yeast soft pie, wouldn’t it kill two birds with one stone?
In order to consume more pumpkin, I greedily add the same amount of pumpkin as flour. Hope it will not affect the fluffy of the dough. The batter of the old yeast grew much slower than expected in the increasingly cold autumn day. But it has grown up after all. The appearance of alkaline noodles is only to neutralize the sour taste of the old yeast. The final effect. . . . It should be considered good, maybe because the pumpkin is added too much, coupled with the effect of oil immersion, the pumpkin pie looks very dark after cooling. . . . "
In fact, there was no clear idea at the beginning. I was worried about the pumpkin that I could never finish eating, and suddenly thought of the old leavened green onion soft biscuits. Suddenly, I came up with a new idea. Adding pumpkin to the scallion-flavored pumpkin pie that turns into leaven in the old yeast soft pie, wouldn’t it kill two birds with one stone?
In order to consume more pumpkin, I greedily add the same amount of pumpkin as flour. Hope it will not affect the fluffy of the dough. The batter of the old yeast grew much slower than expected in the increasingly cold autumn day. But it has grown up after all. The appearance of alkaline noodles is only to neutralize the sour taste of the old yeast. The final effect. . . . It should be considered good, maybe because the pumpkin is added too much, coupled with the effect of oil immersion, the pumpkin pie looks very dark after cooling. . . . "
