Pumpkin Shortbread
1.
I bought an older pearl pumpkin. I was considering making more of it as a gift, so I used half a pumpkin, peeled and removed the flesh, and cut into small pieces.
2.
Put the right amount of cooking oil in the wok, add the sliced pumpkin, stir constantly during the frying process, add water to prevent sticking to the pan and paste the pan, until the pumpkin turns into a puree! (You can also steam the pumpkin in a pot and then press it into puree, or use a food processor to puree it, but my mother thinks that the pureed pumpkin is more fragrant when fried in oil, so we all use it)
3.
A small spoon of baking powder (use a small spoon in a salt shaker, not a large spoon, the amount is not large, please refer to the manual of the baking powder for the specific amount), put it in a bowl, boil it with 40 degrees of warm water, and stir evenly .
4.
Put the two large bowls of flour into the basin, pour the baked baking powder, stir with chopsticks, pour in the pureed pumpkin and knead the dough, then add the appropriate amount of sugar according to personal taste, continue to knead the flour and pumpkin evenly If the pumpkin is not enough to knead the flour, add an appropriate amount of milk or water (milk can be added or not, but the oil cake with milk is more fragrant and soft), and knead the dough softer.
5.
Put the kneaded pumpkin dough in the basin, sprinkle a little dry flour on the bottom of the basin and the dough, cover the basin, and place it in a warm place for fermentation. Fermentation is good in about two to three hours.
6.
When the dough is fermented, burn some hot oil and add it to the dry flour little by little, stirring constantly to make a shortbread.
7.
Just leave the pumpkin dough to double its original size!
8.
Spread the pumpkin dough on the chopping board and spread the prepared shortbread on top. Sprinkle a small spoonful of baking soda (similar to the amount of baking powder) to coat the shortbread with the dough and knead it repeatedly.
9.
Knead the well-kneaded dough into a long strip.
10.
According to your needs (that is, how big the pancakes you want to make), cut the strips of dough into small pieces of even size.
11.
Round the small noodles, and then use a small rolling pin to roll them into small round cakes (I made them about the size of a palm), and poke a small hole in the middle with your fingers. Decide the thickness of the pie according to your preference, but if it is too thin, it will become too dry after being fried, and it will be crispy, and the inside will not be soft, so I made it about 7 or 8 mm thick.
12.
Put more oil in the pot, so small oil cakes are needed to float. When the oil is heated until the chopsticks can be foamed, put the small round cakes and fry. The small round cakes should be able to float quickly after being put into the oil pan, turn over after being colored on one side, and fry them until both sides are slightly darker than golden color to remove the oil control.
13.
Let it cool and you can eat it! The outside is crispy, the inside is golden and soft, with a strong pumpkin and oily aroma. There is no problem eating two or three at once.
