Zhixiang yoghurt pumpkin cake(zhi xiang suan nai nan gua bing )

Zhixiang yoghurt pumpkin cake

Introduction:

"The original recipe is to do the embryo well and then wrap it in bread bran to fry, but I have always been more resistant to fried food, so I decided to bake it in the oven. Practice has proved that it is not bad, a bite, melt the yogurt flow out, sweet and sour soft glutinous, really delicious

Production steps:

Step 1: put two kinds of flour into the pumpkin paste and stir them into flocs

Step 2: knead into a smooth dough, cover with a damp cloth and wake up for 30 minutes

Step 3: put the yogurt into the pie grid for quick freezing, and take out the yogurt pieces

Step 4: divide the dough into small pieces

Step 5: roll it into a circle and put in the yoghurt

Step 6: flatten up

Step 7: brush with honey and cover with sesame

Step 8: preheat the oven and heat at 180 ℃ for about 10 minutes

Materials required:

Pumpkin puree: 100g

Glutinous rice flour: 80g

Wheat flour: 80g

Yogurt: right amount

Sesame: right amount

Note: as soon as possible after baking, in order to prevent the opening of sour milk. The baking time should not be too long

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Zhi Xiang Suan Nai Nan Gua Bing