The Pumpkin of The Pattern Pasta is Cooked
1.
Prepare ingredients. Ordinary flour: 500g, yeast: 4g, aluminum-free baking powder: 1g
2.
Prepare ingredients. Pumpkin (small): half, cocoa powder: a little, matcha powder: a little. Steam the pumpkin. Pumpkins can be sliced and steamed to facilitate ripening. After being steamed, crushed into puree for later use. You also need to prepare some cords for styling.
3.
Add the flour to the yeast and baking powder, mix well and divide into three portions. Use pumpkin puree, cocoa powder, matcha powder and three colored doughs respectively. Put the three-colored doughs in different containers and cover with moist cloth to ferment. The distribution ratio of dough size is: more yellow, less brown and green.
4.
When the dough has risen to 1.5 to 2 times its original size, it can be added. Take a piece of yellow dough and round it to form the rudiment of a pumpkin. The size is determined by your personal preference. Take a small piece of green dough, use scissors to cut out the shape of the leaf, and use the back of a small knife to press out the veins on the leaf without cutting it.
5.
Use a string to evenly draw out six petals on the embryonic pumpkin. When pulling the string, you should use a little force. If the force is too light, the traces will become shallower or disappear with the fermentation of the noodles, which will affect the appearance. If you do not have such a cotton rope, you can also use our needlework thread, but you need to twist several strands together to make it thicker, otherwise the traces of a common thread are too small and it is very easy to fail in the fermentation process.
6.
Untie the string, take a small piece of brown dough and fix it on the top to make a melon, and then fix the pre-made leaves. A beautiful little pumpkin is ready. Follow this method to make all the small pumpkins.
7.
Observe that the volume of the steamed bun becomes larger and the surface of the dough is fluffy and rises. Steam it on the pot and cook it in 15 minutes after SAIC. The steaming time should be increased or decreased according to the size of the noodles you make.
8.
Pumpkin seedlings were baptized by the spring rain, bathed in the summer sun, and protected by the breeze blowing in. They crawled all over the corners of the yard wall in vigor. They competed to grow leaves and vines, compete to bloom and bear fruit, and became a wall of leaves, flowers, and pumpkins. It was truly beautiful and refreshing.
Tips:
1. Cut the pumpkin into thin slices and then steam, the thinner the better, which shortens the steaming time and saves energy.
The steamed pumpkin should be mashed after the water is cleaned to prevent too much water and the noodles are too soft.
2. The noodles should be a little harder to make it easier to shape. I didn’t add any water to my pumpkin noodles, depending on the draft of the flour.
3. After turning off the heat, let it cool for 3-5 minutes and then lift the lid to prevent the finished product from collapsing due to rapid cooling.
