Pumpkin English tea cake
Is the frozen pumpkin raw or cooked? Look at the picture, it looks like the color of ripe pumpkin. Microwave thawing and sieving into mud. Here comes the problem. Pumpkin contains water. Doesn't the milk in Sikang need to be reduced accordingly? However, looking at the pumpkin paste in the picture, it seems that there is not much water. OK, just evaporate the pumpkin puree as much as possible, and then use enough of the original milk.It seems that there is still a little more water. The dough is a little weak and sticky, but it can be handled carefully. After baking, the whole body is golden. The color is really unexpected....Do not knead the dough by hand during the whole process to prevent the gluten of the flour from affecting the crisp taste of the tea cake.The remaining dough after cutting can be gathered again, rolled out and cut again.The baking time and firepower can be adjusted according to the actual situation of the oven.
Step 1 . Materials used
Step 2 . Pour flour, baking powder and butter into a bowl
Step 3 . Cut the mixture with a cutting knife
Step 4 . Pour it on the desk and rub it into coarse powder
Step 5 . Dig a hole in the middle
Step 6 . Add sugar, salt, pumpkin puree and milk
Step 7 . Start mixing from the inside with a cutting knife
Step 8 . Continue to cut the mixture with the cutting knife
Step 9 . Make it square, wrap it with plastic wrap, and put it into the refrigerator for 30-60 minutes
Step 10 . Take it out and roll it into a square with a thickness of about 2 cm
Step 11 . Cut the cup with a diameter of about 6cm into discs
Step 12 . take out
Step 13 . Put it into the baking pan and brush the surface with milk
Step 14 . Put it in the oven, middle layer, heat it up and down 200 degrees, bake it for about 15 minutes
Step 15 . The surface is golden and comes out of the furnace
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