Pumpkin Stuffing Shortbread

Pumpkin Stuffing Shortbread

1. Prepare the pumpkin filling. For production, please refer to http://i.meishi.cc/recipe.php?id=138360

2. And oil skin: 300 grams of flour, 65 grams of salad oil, 20 grams of sugar, 180 grams of boiling water.

3. Use chopsticks to stir into a ball, set aside to wake up.

4. In the time of waking up the oily skin, we and shortbread, shortbread: 220 grams of flour, 100 grams of oil.

5. The oily skin dough will wake up and smooth.
6. Divide the shortbread into 28 portions, each about 10 grams.

6. Divide the shortbread into 28 portions, each about 10 grams.

7. Divide the oil skin into 28 portions, each about 20 grams.

8. Flatten the oily skin and wrap it in the shortbread.

9. Flatten, roll out, and roll up the wrapped oily pastry.

10. Then fold the rolled noodles three times, flatten them, roll them round, and wrap them with pumpkin filling.

11. Prepare them all in order, place them on the baking tray, and bake at 200 degrees for 10 minutes, then turn over and bake for 15 minutes.

12. Take out the baked goods and put them on a rack to dissipate heat.

Tips:

1. The production process should be covered with fresh-keeping film to prevent drying.
2. The crust made with hot noodles is softer, easier to handle, and easier to close.
It saves a process of pressing, rolling, and rolling, and the finished product is soft and not dry at all.
3. The stuffing is best to be soft frozen, you can pack more.