Chinese Food
Pumpkin and walnut A kind of No oil, no sugar. With French noodles
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Oil free, sugar free, pumpkin, walnut and European bag. Join the Old French. A bag with healthy fragrance. In the recipe is the quantity of 6 European bags. The small oven can be operated in half.
Cooking ingredients
Cooking Steps
Step1:First dissolve 105g water and 1.5g yeast. Then add 105g high powder and 45g low powder. There is salt. Stir well without dry powder or lumps. Ferment at room temperature for 30 minutes and refrigerate overnight.
Step2:I started to make pumpkin paste after I finished my French noodle. The pumpkin puree can be steamed first the night before. The steamed one can be roasted. The roasted water will be less and it will be more fragrant. The steamed pumpkin puree can be refrigerated overnight.
Step3:Refrigerated and fermented French noodle overnigh
Step4:French flour, water and pumpkin puree. Put them into the mixing bucket together.
Step5:Flour, water, pumpkin puree, stir until there is no dry powder. As long as there is no obvious dry powder and obvious block, do not over stir. Then stand for hydrolysis for 30 minutes. After hydrolysis, put in low sugar yeast. Stir slowly for two minutes. Add salt and stir slowly for 2-3 minutes. Stir at low speed.
Step6:Add the good old French noodle. Continue to beat slowly for 34 minutes.
Step7:You don't have to hit it completely. Just a little thicker. It's not like making toast. The temperature of the finished cylinder is controlled at 23 ~ 25 ℃.
Step8:Roll out the dough and spread walnuts (walnuts are roasted in advance. The time and temperature of walnut roasting have been shared before. You can also adjust it according to your own oven's actual conditions). Then fold the walnuts into the dough by cutting or folding.
Step9:The final dough state after folding and adding walnuts.
Step10:It can be fermented for one hour in the room temperature of 25-28 ℃ and humidity of 70% - 75%. Turn the dough over after fermentatio
Step11:Flip - fold the dough into a large shape with your hands and fold it up and down.
Step12:Flip - fold the bottom up again.
Step13:Flip - fold left to right.
Step14:Flip - fold right to left.
Step15:If you don't understand how to fold it upside down, you can see the picture above.
Step16:Turn over the noodles and continue to ferment for 60 minutes.
Step17:After fermentation, pat the dough gently and press it to exhaust. Divide it into 6 equal parts. Each is about 210 grams. Relax for 25 minutes.
Step18:Take a loose dough. No rolling pin is needed for shaping. Just use your bare hand
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Cooking tips:The small oven can be operated in half. It's no problem to keep the French noodles in the refrigerator for three days. If you don't make them often, you can put them in the refrigerator for freezing. There are skills in making delicious dishes.
