Pumpkin Cookies
Overview
Autumn is a harvest season. The vegetables in the vegetable fields and the fruits in the orchards are all ripe. I went to my grandpa’s house on the weekend and saw some picked pumpkins. I thought I could make another pumpkin feast, such as pumpkin millet porridge, pumpkin cakes, etc. This time I tried to make pumpkin cookies. It is adapted from the meat floss biscuits in the baking book.
Tags
Ingredients
Steps
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Steam the pumpkin first
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Put the pumpkin into a food processor and puree until ready to use
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Let the butter soften indoors and then add the powdered sugar (when whipping the butter, to prevent the powdered sugar from splashing around, first stir the powdered sugar and butter with the head of the whisk when the whisk is not running, and then whip)
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Add the egg liquid in 2 batches and beat evenly
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Sift in the low-gluten flour
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Stir until everything is evenly mixed, then let it sit for 15 minutes to allow the flour to be effectively absorbed
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Divide the flour into 10g small dough pieces
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Flatten the dough, if it feels sticky, apply some flour on your hands
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Wrap in pumpkin filling, then slowly close
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After placing it on the baking tray, flatten it with a fork. Dip the fork in some flour
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Finally, bake in the oven at 180 degrees on the middle level for 20 minutes
