A New Feeling-bean Paste Pumpkin Shortbread
1.
The frozen bean paste filling is taken out in advance and thawed.
2.
Peel and seed the pumpkin, cut into small pieces, and heat in the microwave for 6 minutes on high heat.
3.
Take out and mash it into mud for use.
4.
Take 250g of flour, add pumpkin puree and yeast.
5.
Knead well, and form a dough, about a quarter of an hour.
6.
Place the dough on the chopping board, roll out a rectangular slice, sprinkle salt evenly on the surface, and smear peanut oil.
7.
Roll up into a long strip.
8.
Divide into small doses weighing about 30g.
9.
Press it down with your hands and roll it out a bit.
10.
Divide the frozen red bean paste into about 30g portions and knead them into small balls.
11.
Take a portion of red bean paste, put it into a cake, and wrap it up.
12.
Wrap it into a ball shape and put it down for a while.
13.
After everything is wrapped, flatten the balls uniformly, brush the surface with water, and sprinkle evenly with white sesame seeds.
14.
Pour a little oil in a saucepan, add 50% heat to the biscuits (sesame side down), and fry on low heat.
15.
Turn over after the bottom surface is colored, and it will be cooked when both sides are golden brown.
16.
If you look closely, you can still see the layered layer~ that is the crispy outer skin! Those who like it should also try it out!
Tips:
Reminder: Using yeast-added flour instead of glutinous rice flour is easier to digest and absorb. Homemade bean paste is low in sweetness and tastes better. Brushing a little oil when making the pie will increase the crispness of the taste. Such a brand-new sense of bean paste pumpkin shortbread has been fully able to appear on our table as a staple of dinner!
