1. Add 50 grams of corn oil to 100 grams of flour and knead it into a smooth pastry dough.
2. Add 150 grams of flour to 50 grams of corn oil and 60 grams of hot water to knead into a water-oil dough.
3. Knead the water-oil dough until the expansion stage and the film is formed.
4. 15 minutes after the two kinds of dough are rounded.
5. Prepare the pumpkin puree that was made before.
6. The shortbread and water-oil dough, as well as pumpkin puree, are divided into 12 servings.
7. After pressing the water and oil noodles flat, put the shortbread dough on the middle armour.
8. Squeeze tightly.
9. The finished shortbread, buckle upside down, 饧20 minutes.
10. The pastry pastry is pressed flat and rolled into a tongue shape.
11. Then roll it up.
12. Make all the shortbread at once, for 20 minutes.
13. Press it again and roll it out again.
14. Roll up at the time.
15. In the next 20 minutes.
16. Fold the pastry pastry in half and press flat.
17. After pressing flat, put pumpkin puree in the middle.
18. Close the mouth tightly, don't show the stuffing
19. Make all the shortbread cookies at once.
20. Brush the surface with egg wash and sprinkle with black and white sesame seeds.
21. Put it in the middle of the oven and heat up and down at 200 degrees for 20 minutes.
Tips:The process of the middle 饧 is indispensable and needs to be covered with plastic wrap. . Pumpkin puree needs to be prepared in advance. The oven needs to be adjusted according to the habit of your own oven.
