Oil-free version of pumpkin soft cookies
Overview
I have been making bread for such a long time, and yesterday’s coconut bread is the end of the past few days. By the way, collecting nine pieces of bread can summon a biscuit, so today’s oil-free and healthy pumpkin soft biscuit was born! O(∩_∩)O Ha!
Tags
Ingredients
Steps
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Peel the pumpkin, cut into thin slices, and steam until soft in a steamer.
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Take out the steamed soft pumpkin, add white sugar and a little milk while it's still hot.
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Use a spoon to mash the pumpkin into puree and add cake flour and baking powder.
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Slowly stir into a fluffy consistency.
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Don't knead too much. When there is no dry powder, knead it into a dough and let it rest for about 10 minutes.
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Take out the dough and roll it out to a thickness of about 0.5cm.
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Cut out the shape with a mold and place on a baking sheet.
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Preheat the oven to 170 degrees, set the upper and lower heat + hot air convection to 160 degrees, and bake for 20 minutes.
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Take it out after baking.
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Let cool slightly.
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Soft cookies
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Oil-free and healthier~
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O(∩_∩)O Ha!
