Pumpkin biscuit

Pumpkin biscuit

Introduction:

"The nutritional value of pumpkin is needless to say, suitable for children and the elderly. The clear pumpkin fragrance and pumpkin shape are cleverly matched together. It's a healthy and lovely biscuit. In fact, after mixing the biscuit paste, I thought that the biscuit baked was very soft, because I used to make a kind of soft cookie with pumpkin puree. But when the biscuit was cooled, the biscuit was not as soft as I thought, and it was not as crisp as ordinary biscuit. The hardness was very moderate, slightly soft, and easy to eat. "

Production steps:

Step 1: peel pumpkin, cut into pieces and steam.

Step 2: cut the butter into small pieces and soften at room temperature.

Step 3: add powdered sugar and beat until light yellow, and the volume becomes larger.

Step 4: beat the pumpkin into pumpkin puree with a blender, add in and mix well.

Step 5: mix flour, corn starch and salt, sift them into a bowl and mix well.

Step 6: knead into a glossy dough.

Step 7: divide the dough into the required portions and knead into small balls.

Step 8: flatten a small portion of the dough slightly and divide it into six equal parts with a toothpick.

Step 9: press the deep lines to create the shape of pumpkin.

Step 10: decorate the top with a pumpkin seed.

Step 11: preheat the oven 150, add in the oven and bake for 15-20 minutes. (subject to your own oven)

Materials required:

Low gluten flour: 100g

Corn starch: 40g

Pumpkin puree: 60g

Salt free butter: 60g

Salt: 2G

Powdered sugar: 45g

Pumpkin seeds: a little

Note: 1. The dough is a little sticky and very soft. You can dip flour on your hand and toothpick from time to time to shape it easily. 2. Pumpkin stems can also be made from raisins. 3. It's not complicated, let alone elegant, but it's definitely a pleasure snack.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: light