Milky pumpkin soft cookies
By VicentaLakin
Recipe Recommendations
- low-gluten flour 140g
- corn starch 45G
- milk powder 20g
- butter 55g
- pumpkin puree 90g
- powdered sugar 25g
- pumpkin seeds appropriate amount
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Milky pumpkin soft cookies
1
foodstuff pools: 140 g low powder, 45 g maize starch, 90 g pumpkin mud, 55 g butter, 25 g sugar powder, 20 g milk powder。
2
Butter added sugar powder to the effect that the volume would grow white。
3
Add pumpkin mud to mix。
4
Add all the remaining powder classes。
5
Smash it evenly and rub it with your hands. (If the mixing of sticky hands proves that the pumpkin is water-rich, appropriate powder is added. If it's all mixed up, it means the pumpkin's water is too small to add some pumpkin mud
6
Split into 20 grams of noodles, round them up。
7
Draws the word "m" with toothpicks and presses the deep line to form a pumpkin。
8
Decorate the melon, so cute little pumpkin。
9
All right, put it in the oven。
10
Put it in a pre-heated oven, mid-level, 150 degrees up and down, 25-30 minutes. Add tin paper in time after colour。
11
It's cold out of the oven and it's a little soft (if you want to have a softer taste, the roasting time is extended as appropriate)。
12
Lovely pumpkin。