Recipe: Gold Cheese Pumpkin Crisp

Home Cooking Recipe: Gold Cheese Pumpkin Crisp

Notes:

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

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix and sift the pumpkin puree, sugar and butter

    Mix and sift the pumpkin puree, sugar and butter

  2. Home Cooking Recipe: Oil and crispy materials are mixed separately and allowed to relax for 20 minutes.

    Oil and crispy materials are mixed separately and allowed to relax for 20 minutes.

  3. Home Cooking Recipe: Divide the oil skin and pastry into 4 equal portions

    Divide the oil skin and pastry into 4 equal portions

  4. Home Cooking Recipe: Take a piece of oil and squash and wrap it into the pastry.

    Take a piece of oil and squash and wrap it into the pastry.

  5. Home Cooking Recipe: Pinch up and then roll up from top to bottom

    Pinch up and then roll up from top to bottom

  6. Home Cooking Recipe: Open it again, then roll it up

    Open it again, then roll it up

  7. Home Cooking Recipe: Cut in half from the middle, squash, split into a circle

    Cut in half from the middle, squash, split into a circle

  8. Home Cooking Recipe: Wrap the pumpkin stuffing and tighten the mouth

    Wrap the pumpkin stuffing and tighten the mouth

  9. Home Cooking Recipe: 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.

    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.

Tips:

** 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.


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