Pumpkin stuffed pastry balls

Overview

Since I learned how to make puff pastry pancakes, I have been making them every now and then and eating them, but I have made improvements every time and learned to draw inferences from one example. Haha! The puff pastry I made today has a less monotonous texture due to the addition of pumpkin filling, and the taste has also been greatly improved.

Tags

• baking
• old man
• dinner with friends
• lunch
• corn oil
• flour
• sugar
• boiling water

Ingredients

Steps

1. 1 Mix 150g flour with soft white sugar

   

2. 2 Pour in 30g corn oil and stir

   

3. 3 Add 90g boiling water

   

4. 4 Use chopsticks to stir into a doughy dough and the dough is ready. Cover with plastic wrap and set aside to rest for a while

   

5. 5 Making puff pastry: 100g flour and 50g corn oil

   

6. 6 Mix it into a ball and the pastry is ready

   

7. 7 Roll the dough into a round cake and wrap it in the pastry

   

8. 8 Roll the edge downwards into a larger sheet

   

9. 9 Roll up

   

10. 10 Cut into small pieces

    

11. 11 Cut into small pieces

    

12. 12 Cut into small pieces

    

13. 13 Press the incision downward and roll it into a round shape

    

14. 14 Wrap in pumpkin filling

    

15. 15 Once everything is done, put it on the baking sheet

    

16. 16 Preheat the oven to 190 degrees and bake for 30 minutes

    

17. 17 After baking, take out and let cool