Pumpkin biscuit(nan gua xiao bing gan )

Pumpkin biscuit

Introduction:

"Pumpkins look good when they do anything. The golden color is just a lure. While tossing the pumpkin, toss teacher Meng's pumpkin biscuit. Many of Mr. Meng's biscuits use white oil. One day, I suddenly realized that white oil may be a factor in maintaining the pattern of biscuits, because Mr. Meng once said somewhere that the melting point of white oil is higher than butter. However, no white oil can be used to verify the correctness of this inference. Use all the oil in the biscuit as butter, hoping that the pattern won't disappear too much. It turned out to be pretty good, not too disappointed

Production steps:

Step 1: Materials

Step 2: soften the butter and add sugar

Step 3: mix well with a rubber scraper

Step 4: beat well with egg beater

Step 5: add pumpkin puree

Step 6: stir evenly

Step 7: sift the remaining powder into the batter

Step 8: mix well

Step 9: put it into the flower mounting bag with sharp teeth and flower mouth

Step 10: extrude the pattern in the baking pan

Step 11: put a pumpkin seed on the surface

Step 12: put in the oven, middle layer, heat up and down 160 degrees, bake for about 20 minutes

Step 13: get out

Materials required:

Butter: 30g

Powdered sugar: 25g

Pumpkin puree: 32g

Cinnamon powder: 1 / 8 TSP

Low gluten powder: 25g

Baking powder: 1 / 8 TSP

Milk powder: 5g

Pumpkin seed: 5g

Note: after the pumpkin is steamed in advance, it should be pressed into mud while hot. If there is excess water, it should be drained. Biscuits are very small, low temperature baking can avoid scorching.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nan Gua Xiao Bing Gan