Pumpkin chocolate fan cookies
By VicentaLakin
The recipes that have been agreed upon are more than mere pasta, but the taste is much more resilient. They're really good pumpkin cookies, they use corn oil, but they're just as corky, they're less energy-intensive, they've never liked frosting and flipping sugar, they've made a beautiful fan, and the letters aca and ACA are linked with love。
Recipe Recommendations
- low-gluten flour 65g
- corn starch 50g
- powdered sugar 20g
- milk powder 10g
- pumpkin puree 60g
- corn oil 30g
- chocolate 20g
Steps for Pumpkin chocolate fan cookies
1
Pumpkin evaporated early
2
Take the pumpkin 60 grams and crush it with corn oil
3
Smuggle it evenly
4
Scan low-banded flour, corn starch, milk and sugar
5
I'll freeze in the fridge for half an hour
6
It takes out frozen pasta in about 10 cm wide, 3 mm thick rectangular
7
Cut to the bottom about three centimeters of a contours triangle, at least seven
8
Move carefully to the grill
9
The rest is made into little flowers
10
Put the oven in the middle of a preheated oven, fire up and down, 170 degrees, 25 minutes, and then five minutes of iron and tin
11
White chocolate shredded
12
Insulated insulated water melt
13
Load a bouquet and cut a little bit of it。
14
Baked cookies take out chocolate decorations and letters。
15
Pack it up, put it on the bottom with a little flower cookie and stick it with chocolate。Pumpkin chocolate fan cookies Make Tips
The amount of water in pumpkins is different, so if it's too big, it's less than 5 grams. Corn starch can't be less, or it won't be hard. The oven time is adjusted to the temper of the oven。