Pumpkin 300 grams

270 grams of high gluten flour

Yeast 3g

Blackcurrant 1 small handle

Walnut 4

20 grams of sugar

Production time:

Number of people dining:

step

1, peel the pumpkin, cut it into pieces, and plate it.

2. Steam the pumpkin in the pot for about 12 minutes, and insert it easily with chopsticks.

3. Peel the steamed pumpkin and twist it into mud.

4. Air the pumpkin puree until it is warm, about MINUS 40 degrees, add sugar and stir well, and add yeast.

5. Add flour and stir into balls. Note that the dough is soft and sticky. (The amount of flour should be adjusted according to the water content of pumpkin puree. ) You don't need to knead it repeatedly, but you can make dough. Cover it and let it ferment in a warm place.

6, the noodles are ready, twice the size.

7. Add the washed blackcurrant and crush the walnuts by hand. Stir in one direction with chopsticks, exhaust as much air as possible, and stir into dough as big as before.

8, 6 inch Qifeng cake mold, brush a thin layer of oil, put the dough in, cover the lid for the second time 10 ~ 15 minutes, steam on the pot for 30 minutes. Wait for 5 minutes to take out the pan and cool it upside down.

9. Cut into small pieces with a toaster. It tastes like a stick.