# Fourth Baking Contest and is Love to Eat Festival# Pumpkin Soft Biscuits

by Fresh water bamboo

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The spring in Jiangnan is always accompanied by the continuous spring rains. On the rainy weekends, I stay at home to make delicious food. Today, I made a version of soft biscuits with no oil and less sugar. They are not crispy or crisp, and have a small and fresh taste. They are healthier and more suitable for the elderly. Eat 🍪😄"

Ingredients

300g Low-gluten Flour
180g Pumpkin Puree
3g Baking Powder
10g Milk

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15g White Sugar

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Some Cooked White Sesame

# Fourth Baking Contest and is Love to Eat Festival# Pumpkin Soft Biscuits

1. Pumpkin peeled and sliced and steamed in the pot

2. Put in a food processor and beat into a fine pumpkin puree. Weigh an appropriate amount of pumpkin puree and milk into a basin, add sugar to melt

3. Mix the flour and baking powder and put it in the pumpkin puree

4. Just knead into dough

5. Roll into a 0.5cm thick dough sheet

6. Use a mold to press out the biscuit dough

7. Put it in a baking tray lined with greased paper

8. Sprinkle with sesame seeds

9. Put it in the preheated oven, middle level, 160 degrees up and down, 15 minutes

10. Oil-free soft biscuits, neither crisp nor crisp, with a small fresh taste

Tips:
Adjust the temperature and time according to your own oven

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