1.
Wash the tender pumpkin and grate. Be careful with your hands. Pumpkin meat is hard, and I will get hurt every time I shred, and this time is no exception.
Salt the pumpkin shreds and squeeze them out for later use.
2. Add water and yeast to the flour, knead it into a sticky dough, spread oil on the surface, and seal and ferment twice as large.
3. Wash the dried shrimps and oil them.
4. Pour in shredded pumpkin, salt, chicken essence, chopped green onion, mix well and set aside.
5. Made dough
6. Exhaust knead smoothly
7. Pull into a small dose to wake up for 10 minutes
8. Wrap the vegetable stuffing
9. Squeeze the mouth tightly
10. Flatten
11. Preheat the electric baking pan with oil, put in the cake, and bake with the lid on one side
12. Turn the sides several times in the middle, and broil until both sides are golden.
Tips:The pumpkin shreds are sliced with the skin, and the water should be killed with salt. \nThe dough must be sticky to be soft. \nSingle-side bake, the cake will not dry easily.
