How to make pumpkin cookies delicious, how to make pumpkin cookies

Preface. Although Halloween has passed for several days, that has not stopped me from making this little pumpkin cookie, because when I saw this cookie, I was attracted by its beautiful appearance, golden yellow orange orange, the taste is quite delicious, because there is pumpkin in it, the cookie itself is more nutritious. Its method is also quite elegant, the processing of pumpkin is quite laborious, steamed through water, and the pumpkin water is fried with a wok, making the biscuit very crispy and sweet.

If you are interested, you can give it a try!

Material. Ingredients: 60g pumpkin puree, 70g cake flour, 40g corn starch, 60g butter, 30g powdered sugar, salt;

Excipients: Chocolate beans, 1 (28 28) pumpkin biscuits.

Prepare the materials.

24 chocolate chips.

Pumpkin seeds and skins. (Pumpkin must be bought with less water and golden color, so that the biscuits are delicious and beautiful).

Cut the pumpkin into thin slices.

Place in a bowl.

Cover with plastic wrap and steam in the drawer. (Cover with plastic wrap to prevent pumpkin from getting water).

Place the steamed pumpkin in a nonstick pan.

Fry the pumpkin dry and press it into a pumpkin puree.

The butter is softened at room temperature.

Add powdered sugar. Beat with an electric whisk until the butter is white and swollen.

Add the pumpkin puree and salt and mix well with the butter.

Sift in cake flour and cornstarch.

and into pumpkin dough.

Divide into about 10g, a total of 24 uniform small agents, and knead them into small balls for later use.

Take a pumpkin ball and press it lightly with your fingers.

That's what it looks like.

Press it in the middle with a toothpick, be sure to press it a little deeper, because if you want to bake, the pattern is too shallow and it is easy to bake away.

Press a total of 4 times with a toothpick.

The pattern on the top is pressed.

After picking up two toothpicks and erecting them, squeeze them along the pattern on the top, and press out the pattern on the side.

Pick up another toothpick and make up for the missing side of the pumpkin.

Look at a pretty little pumpkin ready.

Place a chocolate chip in the middle of the baby pumpkin. Isn't it beautiful?

Place the finished pumpkin in a 28 28 nonstick baking dish.

Put it in a preheated oven at 160 degrees and bake for about 15 minutes.

The little pumpkin is baked.

Place on a baking net to cool and store in a crisper box.

The golden, yellow-orange-orange pumpkins have been harvested.

The sweet and crispy pumpkin biscuits are ready, let's try them!

Tips: 1.Pumpkins must be bought golden and less watery. Stir-fry the pumpkin to dry the water, and the biscuits will be crispy.

2.The oven temperature is still flexibly controlled according to the temperature of your own oven.

Introducing a pumpkin pie recipe is very simple, let's take a look at how it is made.

Ingredients: 70 grams of salted butter, 80 grams of low flour, 30 grams of powdered sugar, 40 grams of corn starch, a small gourd (pumpkin), a little cocoa powder, a little honey beans.

Oven: Petri PE5386

Method:

1. Peel and remove the pulp of a small pumpkin, wash and cut into pieces, and heat in the microwave on high heat until cooked; Turn over once in the middle for a total of 10 minutes;

2. Take 60 grams of pumpkin puree, prepare all the low flour, powdered sugar, corn starch, and salted butter'Material.

3. Put powdered sugar into the softened butter and press it evenly with a spatula, without beating the butter;

4. Sift in low flour and corn starch, put in pumpkin puree, and knead into a dough with your hands;

5. Take a little dough, add cocoa powder and knead it into cocoa dough, wrap the dough in plastic wrap, and put it in the refrigerator for 30 minutes;

6. Take out the dough and divide it into 10 grams;

7. Wrap a few honey beans in a dough and knead it into a ball;

8. With the help of a toothpick, shape into a pumpkin shape.

9. Use a little cocoa dough to make a pumpkin handle, and put it in a baking tray at a distance between the finished products.

10. Put the baking tray into the middle layer of the oven that has been preheated in place;

11. Bake at 170 degrees above the oven and 155 degrees at 155 degrees, turn off the heat and simmer for about 10 minutes.

12. Take out the baking tray and put it in the crisper after cooling thoroughly.

Tips:

1. The color of the small golden pumpkin is relatively beautiful, and there is basically no tendon; If you use regular pumpkin, it is best to puree it with a blender;

2. Due to the different water content of pumpkin puree, the amount of powder can be appropriately increased or decreased;

3. The dough is easy to operate when refrigerated;

4. Honey beans are wrapped in the dough, and the finished product is not easy to collapse;

5. This recipe is borrowed from the kitchen.

Pumpkin is a nutritious vegetable in autumn, including fat-soluble vitamin A, water-soluble biotics B and C, and abundant minerals, lutein and soluble fiber. There are many kinds of pumpkin dishes, and the crispy and sweet biscuits made with pumpkin puree will be enjoyed by the whole family.

Material. 120g pumpkin puree, 100g unsalted cream, 80g granulated sugar, 260g cake flour, 1 tsp unsweetened cocoa powder.

Method:Peel and remove the seeds of the pumpkin and steam it, and press it with a fork into a pumpkin puree for later use. The unsalted cream is softened at room temperature, beaten into a creamy shape, added sugar and stirred well, then added to the pumpkin puree in three times and stirred well.

Then add the sifted cake flour in two separate portions. Stir well and form the batter into a dough by hand. Remove 60g of the dough and add sugar-free cocoa powder to dress evenly and set aside.

Flatten the pumpkin dough and pad the plastic wrap rod to about the same thickness. Use a cup to press out the circle (i.e., pumpkin face). Cut the cocoa dough into three shapes and set aside.

1.Small rectangle ('Head on the top of the head) 2.Triangle (eye) 3

Small semicircle (mouth). Use a spoon to press out the shape of the body of the pumpkin arc. Glue everything you just made to make a Halloween pumpkin boy!

The oven can be preheated at 150 degrees at the time of making facial features, and after the pumpkin is ready, it can be sent to the preheated oven to bake at 150 degrees for 25 minutes, and then turn off the heat and simmer for 25 minutes, it will be crispy and ready to bake!

Ingredients: Pumpkin puree 60g

Butter 60g

Low powder 100g

Icing sugar 45g

Salt 2g Matcha powder 3g

Preparation of water 2g pumpkin biscuits.

Take the butter out of the refrigerator to soften, peel and wash the pumpkin and cut it into small pieces.

Puree the pumpkin in the microwave on high for 3 minutes.

Add the powdered sugar to the butter. Beat the butter with powdered sugar until lightened.

Add the pumpkin puree to the butter. Stir to combine.

Mix flour, starch and salt, sift into butter and mix well. Knead into a dough.

Divide the dough into small dough of about 15 grams, knead one part and flatten it slightly, and press out the pattern with a toothpick.

Do the rest separately. Leave a small dough and add matcha powder and water.

Make a guati and stick it to the pumpkin, and you can dip it in a little water when sticking.

Oven at 150 degrees for 15-20 minutes (adjust according to your own oven) The small pumpkin is coarse

You're talking about pumpkin sesame cakes, the kind of sesame seeds that are sandwiched between biscuits on both sides, and often sold on the side of the road.

Thin crackers will do the trick, the kind that is very cheap and very thin.

Pumpkin sesame cake.

Ingredients: pumpkin, glutinous rice flour, biscuits (I used Nissin's crackers, which worked well), black sesame seeds (there are no white sesame seeds at home), honey, olive oil.

The pumpkin dough is sandwiched with two biscuits, dipped in some water around it, covered with sesame seeds, and fried in the pan after the biscuits soften slightly.

Pumpkin dough preparation:

Ingredients: pumpkin, sugar, glutinous rice flour, breadcrumbs.

1. Peel and wash the pumpkin, steam it in a pot, mash it into a puree, and add an appropriate amount of sugar.

Many people will feel very sticky when making pumpkin pie, well, it is too wet, because the pumpkin itself contains a lot of water, and there will be water vapor in the steaming process

Pumpkins should be cut into large strips, not small pieces;

Put it in a bowl and steam, do not roll it directly in water;

After steaming, use chopsticks to sandwich the pumpkin strips into another bowl (pour out the water in the original bowl), spread it out, cool it for a while, and then clip it back into the original bowl (if you find it, there will be a lot of water in the other bowl);

Prepare a piece of clean gauze and squeeze the pumpkin.

2. Put the pumpkin puree into the glutinous rice flour and mix evenly.

Put pumpkin puree into glutinous rice flour or add glutinous rice flour to pumpkin puree? Is there a difference? Seems to be a little!

I once added glutinous rice flour to the pumpkin puree several times, and it felt very wet no matter how much I added it, but when I put the pumpkin puree into the glutinous rice flour, I tried and tested again and again - you have heard of this, maybe it is because it feels like it has the upper hand. Also, the ratio of pumpkin puree and glutinous rice flour is about 1:, you may feel a little dry when you start stirring, it's okay, mix slowly (you can use a rice spoon to press more), and then add water if you think it's too dry, and you generally don't need to add water.

You don't need biscuits to make pumpkin pie, you just need pumpkin.

Raw material. 1.pumpkin 500g;

2.wheat flour 300 g;

3.breadcrumbs 150 g;

4.150 grams of sugar;

5.Salad oil 120g to taste.

Operate. 1.Peel the pumpkin, remove the heart and seeds, cut it into slices, and put it in the cage to steam;

2.Then press the water dry, add sugar, flour and mix well to form a round cake shape;

3.Stick with breadcrumbs, put them in the oil pan and fry them until they are golden brown.

If you don't need anything, you just want a pumpkin.

Homemade pumpkin pie preparation

Prepare the ingredients500 grams of pumpkin, about 400 grams of glutinous rice flour, 360 grams of red bean paste, and an appropriate amount of breadcrumbs.

How to make it

Step 1: Peel and slice the pumpkin, put it in a steamer or steamer, and steam it until it can be easily pierced with chopsticks. It takes about 20 minutes.

Step 2: After steaming the pumpkin, drain the excess water from the plate and puree the pumpkin with a spoon or use a food processor.

Step 3: Put the glutinous rice flour in the pumpkin puree.

Step 4: Knead the dough into a moderately firm and soft dough. Then cover and let it sit for about 20 minutes.

Step 5: Divide the bean paste into small portions of about 30 grams each. Divide the bean paste in advance, and when wrapping, it is more convenient.

Step 6: Take a piece of pumpkin dough in your hand, knead it round and flatten.

Step 7: Put a bean paste in the middle.

Step 8: Wrap the dough and knead it round.

Step 9: Add to the breadcrumbs.

Step 10: Gently press the flat dough so that the surface is evenly coated with breadcrumbs.

Step 11: Glue the breadcrumbs so that the pumpkin pie crust is ready.

Step 12: Heat the oil in the pan, then put the pumpkin pie base into the pan and start frying over low heat. Fry the pumpkin pie until it is ripe, the surface is golden and crispy, and you can control the oil and remove it.

Step 13: Eat hot.

Pumpkin pie recipe one.

Ingredients: pumpkin, glutinous rice flour, flour, cheese powder, bean paste, oil.

1. First of all, wash the pumpkin and put it in the steamer to steam, steam for about 15 minutes on high heat, let it cool after steaming, and press it into a puree with utensils.

2. Add an appropriate amount of glutinous rice flour, custard flour and flour to the pumpkin puree and knead it into a dough (note that you must not add water, the water content in the pumpkin puree is very high, try to add powder little by little, otherwise the dough will not be formed if it is too thin).

3. Knead the bean paste filling into small balls, knead the kneaded glutinous rice noodles into equal dough balls, and press the flat wrap on the palm of your hand to put the bean paste filling.

4. Take a frying pan and pour a little oil, wrap the glutinous rice balls with the filling on the palm of your hand, put them in the pot, fry them over low heat for a while, turn them over and continue to fry, and put them on a plate after frying.

Pumpkin pie recipe two.

Ingredients: glutinous rice flour, sticky rice flour, pumpkin, bean paste.

1. Wash and slice the pumpkin, steam it in a pot, beat it into a puree with a blender after it cools, pour it into a cloth bag, and squeeze out the water.

2. Next, add the pumpkin puree to the glutinous rice flour and sticky rice flour, add boiling water, stir and knead well, knead into a soft and uniform pumpkin dough, and let rise for 10 minutes.

3. Divide the pumpkin dough into small pieces, flatten it to make a skin, wrap it with bean paste as a filling, and make it into a small round cake about 1cm thick. Steam for 15 minutes, and the pumpkin pie is ready.

Pumpkin pie recipe three.

Ingredients: pumpkin, glutinous rice flour, milk powder, white sugar, bean paste filling.

1. Peel, wash and slice the pumpkin, take it out after steaming it soft, add glutinous rice flour, milk powder, white sugar, lard and mix well after it cools, and then knead it into a pumpkin crust.

2. Knead the bean paste into a round ball to make the filling, take the pumpkin crust and wrap the bean paste filling, and then press it into a round cake by hand.

3. Pour a little vegetable oil into the pot, after the oil is hot, put the pumpkin pie in the oil pan and soak it over low heat until the pumpkin pie swells, remove it and wait for the oil temperature to rise again, and then put the cake into the pan and fry it until it is fragrant and crispy.

Pumpkin pie recipe four.

Ingredients: pumpkin, honey, flour, glutinous rice flour, breadcrumbs, cooking oil.

1. Peel and wash the pumpkin and cut it into pieces, pound it into a puree after steaming, add honey, flour and glutinous rice flour, knead it into a soft pumpkin dough, first make it into a small agent, then press it into a small round cake, and dip it into breadcrumbs.