Pumpkin English Tea Cakes

Overview

Is frozen pumpkin raw or cooked? Looking at the picture, it looks a bit like the color of a ripe pumpkin. Defrost in microwave and sieve into puree. The problem comes again. Pumpkin contains water, doesn’t the amount of milk in the scones need to be cut back accordingly? However, looking at the pumpkin puree in the picture, it doesn’t seem to have too much moisture. Okay, just evaporate the water from the pumpkin puree as much as possible, and then use the full amount of milk in the original recipe. It seems that there is still a little more moisture, and the dough is a little soft and sticky, but it can be handled with care. After baking, it turns golden all over. The color is really unexpected. . . .

Tags

• baking
• cookies
• all-purpose flour
• baking powder
• butter
• pumpkin puree
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour flour, baking powder, and butter into a bowl

   

3. 3 Cut the mix with a dough cutter

   

4. 4 Pour it on the counter, rub it into coarse powder

   

5. 5 Make a hole in the middle

   

6. 6 Add sugar, salt, pumpkin puree, milk

   

7. 7 Use a dough cutter to mix from the inside

   

8. 8 Continue to cut and mix with a dough cutter

   

9. 9 Arrange into a square shape, wrap in plastic wrap, and refrigerate for 30-60 minutes

   

10. 10 Take it out and roll it into a square shape about 2 cm thick

    

11. 11 Use a cup with a diameter of about 6 cm and cut it into discs

    

12. 12 Take out

    

13. 13 Place in a baking pan and brush the surface with milk

    

14. 14 Put in the oven, middle layer, heat up and down at 200 degrees, bake for about 15 minutes

    

15. 15 Golden on the surface, out of the oven