1.
Reference age: 12 months or more, for babies who are not allergic to the ingredients. Food preparation: low-gluten flour 70g, pumpkin 70g, corn starch 50g, butter 60g, sugar 15g, accessories: raisins (a total of 25 biscuits are made)
Operation time: 45 minutes Delicious index: ★★★★★
*The above amount of ingredients only represents the amount of production, not the amount of the baby's meal
2. Peel the pumpkin and cut into small pieces, and steam for 15 minutes in a steamer.
3. Take it out after it's fully cooked, pound it into a puree, and put it aside.
4.
Put the butter that has been softened at room temperature into a bowl, then add sugar, and use an electric whisk to beat the butter until it is fluffy and lighter in color.
*Butter is the natural leavening agent in this recipe. It has the best taste and crispness. I don't recommend using vegetable oil instead.
*It is recommended to use unsalted animal butter, which can be bought in large supermarkets or online. If you just take it out of the refrigerator when you use it, be sure to let it sit at room temperature to soften it for a while.
5. Then pour in the pumpkin puree and mix the ingredients evenly.
6.
Then sift in low-gluten flour and cornstarch, and knead it into a smooth dough with your palms.
*Low-gluten flour will have a softer and better taste when eaten. It is not recommended to replace it with medium-gluten flour or high-gluten flour.
7.
Knead the dough into strips and cut into evenly small pieces.
*Each segment is about 10g. You can refer to this data. If you make it larger than mine, the subsequent baking time should be extended appropriately.
8. Round small pieces of dough with your hands, and then gently press on the top.
9. Use a toothpick to press 4 symmetrical lines on the top of the pumpkin ball.
10.
On the side, a vertical pumpkin pattern is also carved out with a toothpick.
*This time, because it was made of pumpkin puree, it was directly made into a small pumpkin cookie. You can freely play the shaping process, and look forward to seeing more cute shapes!
11. Cut the raisins in half, and put half a raisin on top of the pumpkin.
12.
Adjust the oven to 170 degrees between the upper and lower tubes, and put the pumpkin biscuits in the preheated oven. Bake for 18 minutes.
*Because each oven has a different temper, and the size of a pumpkin biscuit is not the same, the baking time should be adjusted appropriately and pay attention to the coloring.
*For ovens without automatic preheating function, directly adjust to 170 degrees and manually preheat for 5-10 minutes.
13. After baking, take it out, and you will get a batch of cute and crispy pumpkin biscuits. If you can’t finish it, don’t forget to seal it at room temperature. It can be stored for 2~3 days.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
