Pumpkin stuffed crispy balls
Since I learned how to make pastry, I can cook it every three to five times. However, I have improved every time and learned to draw inferences from one instance. ha-ha! Today's pastry is not so simple in taste because of the pumpkin stuffing. The taste is also greatly improved.It is easier to operate with boiling water and oily dough, and the baked cakes are also crisper.
Step 1 . 150g flour mixed with soft white sugar
Step 2 . Pour 30g corn oil and stir
Step 3 . Add 90g boiling water
Step 4 . Stir with chopsticks to form a ball of water and oil skin. Cover it with plastic wrap and let it stand for a while
Step 5 . Making pastry: 100g flour and 50g corn oil
Step 6 . And then the pastry will be ready
Step 7 . Roll the pastry into a round cake and wrap it in the pastry
Step 8 . Roll down the necking to form a large sheet
Step 9 . Roll up
Step 10 . Cut into small dosage forms
Step 11 . Cut into small dosage forms
Step 12 . Cut into small dosage forms
Step 13 . The notch shall be rounded downward by pressing the flat "Round" button
Step 14 . Wrap in pumpkin stuffing
Step 15 . Put them in the baking tray when they are all ready
Step 16 . Preheat the oven at 190 ℃ and bake for 30 minutes
Step 17 . Take it out to cool after baking
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