Tanabata traditional food in Yantai, a gift to express love "pumpkin low powder hard noodles and fruits"

Today, continue the Tanabata hometown food Qiaoguo series pumpkin puree and noodles, take low powder, add vegetable oil and egg dough needs to be very hard, the taste after baking is hard and crispy, and the previous two white flour Qiaoguo is completely different... Crispy and crispy, when baked, I can't resist the temptation of the fragrance... The dough must be hard, pumpkin I use old pumpkin, with less water content, if it is with a large water content, reduce the appropriate amount a little.

Ingredients

Cakeflour 400 g

Steamedpumpkin 100-110 g

Egg 50 g

Sugar 40 g

Peanutoil 25 g

Yeast 3 g

Cooking Instructions

Peel and seed the pumpkin and slice it.
Put it on a plate and put it in a steamer and steam it on high heat for about 18 minutes.
Chopsticks can be easily inserted and set aside.
Add pumpkin, sugar, eggs, peanut oil to the pot.
Stir well to combine.
Add the low powder and yeast.
Stir with chopsticks to form a cotton wool.
Knead the dough into a very hard dough, cover with plastic wrap and let loose for 10 minutes.
The loose dough is easily kneaded and smooth.
Move the dough to a cutting board and divide into thirds.
Take one serving and roll it into long strips.
Divide into small flour agents.
The card mold is sprinkled with thin powder to prevent sticking.
Press the flour into the mold.
The inverted snap is out.
Lifelike.
Place in a baking tray and let rise for 15 minutes. Preheat the oven to 180 degrees.
After proofing, put it in the middle of the oven for about 12-15 minutes.
Incense