Pumpkin crispy biscuit

Pumpkin crispy biscuit

Introduction:

"I've been following the food world for some time. Because I'm very lazy, I haven't sorted out the photos well. Besides, I'm a novice Baker, and I'm afraid of losing face, so I haven't been able to upload recipes. A few days ago, my husband bought a big pumpkin, but it made me sad. I had to eat such a big pumpkin several times before I could finish it! Hesitantly cut the pumpkin, boiled pumpkin porridge, steamed pumpkin steamed bread, or left. Considering that pumpkin is rich in nutrition, the rest is still consumed as biscuits! Although this biscuit makes me feel a little ugly, it still tastes good, crisp! "

Production steps:

Step 1: put the pumpkin slices into the steamer, steam them and press them into mud while they are hot

Step 2: add sugar to corn oil and stir in a bowl until sugar dissolves

Step 3: add the pressed pumpkin puree and continue to stir evenly

Step 4: beat in an egg and continue to stir until fine and grainy

Step 5: mix and sift the powder into a bowl

Step 6: blend into a fine dough

Step 7: divide into small dough and squash. Preheat the oven at 190 ℃ for 20 minutes

Step 8: face is not so dry mouth is good Oh!

Materials required:

Pumpkin: 100g

Corn oil: 100g

Low powder: 300g

Corn starch: 50g

Baking powder: 2G

Soda powder: 2G

Sugar: 100g

Note: when baking biscuits, adjust the oven to 190 degrees and bake for 20 minutes. Because the power of each oven is different, the temperature should be adjusted according to the oven temper.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet