The squares I saw on Weibo have been done several times. The effect of crisping is not bad. I took the process again to share with the kitchen friends. The pumpkin is high in nutrition. It is really unexpected to use it to make pumpkin cake. The value of the face is high, and it is delicious. After the package is delivered, it is also very beautiful. The flour used in the recipe is medium-gluten flour, which is ordinary flour.
The pumpkin is peeled and steamed and pressed into a puree. After cooling, it is kneaded with egg liquid, powdered sugar, lard and flour. (You can use a bread machine.) There is moisture in the pumpkin mud, so you don't need to add water. If the dough is wet, you can add the right amount of flour. The dough should not be too dry, in short, it should be soft to the dough.
The pastry is also mixed and evenly kneaded into dough. The two dough covers are kept fresh for 30 minutes (the left side of the figure is the water-oil dough and the right is the pastry dough).
The still dough is evenly divided into 6 parts (6 parts of water and oil, 6 pieces of oil)
Take a water and oil skin to wrap a pastry, close the mouth and pinch it down
The tongue is also elliptical
Then roll up from top to bottom, all the back cover wrap is still relaxed for 15 minutes.
After relaxing, pry open again, as long as possible for the first time, roll up from top to bottom, all the back cover wrap and then relax for 15 minutes.
Take a still dough and cut in half from the middle
All cut well
After squashing, use a rolling pin to open a circle
Prepare the bean paste, I have a weight of 18g per bean paste. I feel that it is just right.
Turn over and wrap the stuffed bean paste
After wrapping, pinch and close the mouth and place it on the baking sheet with oiled paper.
The oven is preheated at 180 degrees and placed in the middle layer for 20 minutes.
I feel that doing all kinds of crisps in winter is just a matter of hand, and it is better than the effect of the Mid-Autumn Festival.