Chinese Food
Pumpkin bread with beetroot
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Cooking ingredients
Cooking Steps
Step1:The pumpkin is steamed, rolled and mashed with a cooking stick for later use. I think it can be treated directly with a cooking stick next time. This time it's a bit redundan
Step2:It's such a big one. Next time, it's enough to have one. This time, it's a little more to use two
Step3:Beetroot. Wash, peel and dice. Add the same baking powder and ice sugar water. Beat into mud with a wall breaker. Stir well and mix well. The quantity of flour is also based on the addition of dough and the production of hard dough. The plastic wrap is used to seal the basin and ferment for two hours. Because there is a time difference between the two dough. The later dough needs to be fermented before it can be use
Step4:It's too late this time. There's no detailed decoration. In order to get out of the pot once, it's made into a three-layer one
Step5:Pumpkin with beetroot and pumpki
Cooking tips:After this time, I think the first one is to be sure about the amount of flour added. No matter how steamed or raw the vegetable puree after treatment, the amount of it determines the amount of dough. The first Baoma. Don't prepare too much for each vegetable puree at the beginning. Otherwise, the dough will be too big. There are skills for making delicious dishes.
