Chinese Food
Pumpkin biscuit
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I don't like pumpkin, but I always love the food made of pumpkin powder. This biscuit tastes crispy. But it's much better than Marguerite's toughness. It's also better to store. Especially the yellow color is very popular with small pot friends. In addition, the cranberry is dry, sour, sweet and sour, which makes the taste of this biscuit rich.
Cooking ingredients
Cooking Steps
Step1:Preparation - pumpkin powder is a pure percentage of pumpkin powder. Salt butter has a low salt content, so a little salt is added.
Step2:Butter softens at room temperature. High speed.
Step3:Add the sugar powder. Mix well and continue to whisk at high speed.
Step4:It's a little white, fluffy and smooth.
Step5:Sift in cake powder, cornstarch and salt.
Step6:And pumpkin powder.
Step7:Put on disposable gloves and knead into a smooth dough.
Step8:Divide into small dough of about 25g and knead them in turn.
Step9:Press it with your thumb in the middle. Stuff the cranberries.
Step10:Place the greased paper baking tray in turn. Refrigerate for 20 minutes. Preheat the oven. Heat 160 ℃ and 155 ℃. Bake for 22 minutes.
Step11:Take it out and put it on the cooling rack to cool.
Step12:Very crisp.
Step13:With limko or something, it's a great afternoon tea.
Cooking tips:When you knead the dough, knead it a little more. Don't be too dry. There are skills in making delicious dishes.
