Pumpkin Cookies

Name: Pumpkin Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g butter; 32g Pumpkin puree; 25g Powdered sugar; 25g Low-gluten flour; 5g milk powder; 1/8 teaspoon Baking powder; 5g Pumpkin seeds; 1/8 teaspoon Cinnamon powder

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Pumpkins look good at everything, the golden color is completely seductive.
While tossing the pumpkin, I tossed teacher Meng's pumpkin biscuits. Many of Meng's biscuit recipes use white oil. One day, I suddenly realized that white oil may be a factor in keeping the pattern of the biscuits, because Teacher Meng once said somewhere that the melting point of white oil is higher than that of butter. However, no white oil can be used, and the correctness of this inference cannot be verified. All the oil in the biscuits has been used as butter, hoping that the pattern will not disappear too much.
The result is not bad, not too disappointed.

Ingredients

Pumpkin Cookies

1. Ingredients: 30 grams of butter, 25 grams of powdered sugar, 32 grams of pumpkin puree, 25 grams of low-gluten powder, 5 grams of milk powder, 1/8 teaspoon of cinnamon powder, 1/8 teaspoon of baking powder, 5 grams of pumpkin seeds

2. The butter is softened, add powdered sugar, mix well with a rubber spatula, and then beat evenly with a whisk. Add pumpkin puree

3. Beat evenly. Sift the remaining powder into the cream paste, mix well, and put it into a piping bag

4. Squeeze out a small flower shape in the baking tray, put a pumpkin seed on the surface, put it in the oven, middle layer, up and down heat 160 degrees, bake for about 20 minutes, and it will come out

Tips:
1. After the pumpkin is steamed in advance, press it into a puree while it is hot, and drain if there is excess water;
2. The biscuits are very small, so baking at low temperature can avoid burning.