For the Chinese style, I have always been a heritage, perhaps influenced by my mother, or perhaps a unique favorite of this kind of Chinese specialties, so from time to time I will try to do it. I don't want to lose the feel of the crispy cake. Of course, I also want to try to make more flavors. The pumpkin stuffing and the golden cheese meringue make it warm from the inside out. The crispy skin is wrapped in a slightly damp pumpkin filling. Although it is golden inside and outside, the taste is sharply contrasted. The twisted shape is a favorite of the family. Filling amount reference: 25 g / piece
Mix and sift the pumpkin puree, sugar and butter
Oil and crispy materials are mixed separately and allowed to relax for 20 minutes.
Divide the oil skin and pastry into 4 equal portions
Take a piece of oil and squash and wrap it into the pastry.
Pinch up and then roll up from top to bottom
Open it again, then roll it up
Cut in half from the middle, squash, split into a circle
Wrap the pumpkin stuffing and tighten the mouth
Put the mouth down and place it in the baking tray of the tarpaulin. Place the pumpkin seeds on the surface and preheat the oven for 180 minutes.
** Pumpkin stuffing should be done as much as possible. If you don’t fry it, there will be obvious empty room. Because of the different moisture content of the pumpkin variety, my pumpkin stuffing has been fried for more than 20 minutes to reach the level of filling. It must be kept completely cool when used, the filling will be more solid, and it will be easier to wrap. ** The ghee in the formula can be replaced with lard or butter. Preferred lard. **The oily skin and the pastry dough should have the same softness. When the oil skin wraps the oil, the mouth should be tightened. When you wrap the stuffing, you should tighten the mouth. ** The longer the length of the volume, the more layers. **Remember that when the oil and oil skins are not in use, be sure to cover the plastic wrap or wet drawer cloth to avoid drying the surface due to excessive contact with air. **Bake time depends on the individual oven.