Puffed pumpkin puff(nan gua su li ma fen )

Puffed pumpkin puff

Introduction:

"The muffin made by adding pumpkin is very moist, soft and smooth. The crisp grain on the surface is crisp and rich in taste. It's also great to change to yogurt! Ingredients: 100g low gluten flour, 1 egg, 20g sugar, 70g pumpkin, 70g milk, 45g corn oil. Ingredients: butter 20g, sugar 20g, low gluten flour 40g

Production steps:

Step 1: crisp production: 20 grams of butter, 20 grams of sugar, 40 grams of low powder into the basin.

Step 2: rub into granules by hand. Adding the right amount of milk powder is better.

Step 3: Add 20 grams of sugar to the egg and beat well with a hand beater.

Step 4: add 70 grams of pumpkin and 70 grams of milk.

Step 5: add 45g corn oil and mix well.

Step 6: sift in 100g low flour and 3G baking powder.

Step 7: stir evenly with scraper until there is no dry powder.

Step 8: put the cup into the cup, 9 points full.

Step 9: Sprinkle the pastry on the surface.

Step 10: put into a 180 degree preheated oven, heat up and down 180 degrees, bake in the middle layer for 15 minutes, then turn to the middle and lower layer for 10 minutes.

Materials required:

Low gluten flour: 100g

Egg: 1

Pumpkin puree: 70g

Milk: 70g

Sugar: 20g

Baking powder: 3 G

Corn oil: 45g

Butter: 20g

Note: 1. The temperature of each oven is different, this temperature is for reference only. 2. If you can't use up the pastry, it may be used to make bread. 3. When mixing the batter, just mix until there is no dry powder, and do not mix too much.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Nan Gua Su Li Ma Fen