Pumpkin Cookies

For the golden pumpkin bought in the supermarket, peel it, cut it into small pieces, and steam it (I use a steamer. If you want to cook it at home, you can cut it into small pieces and boil it in boiling water or steam it. Anyway, it cooks very quickly, and it will be ready in five minutes). Steam it like this

The pumpkin needs to be pressed into puree while it is still hot. I use a slotted spoon, so that the puree is very even. (When doing it, you need to wear thick-threaded gloves. The tops are disposable gloves. They are not hot, dear!) As shown in the picture

First add white sugar to the pressed pumpkin puree (adding white sugar while it is hot will saccharify it faster). Add sugar according to your own taste. My children like to eat sweet, so I add more sugar!

Wait for the pumpkin puree to cool down for a while (as long as it doesn't burn your hands). Add yeast and baking powder and mix well. Then add flour and knead into a dough. (Don't knead it too hard at this time, as it will be softer than the dough for making dumplings.) Let it wake up for 10 minutes! (At this time, I turned on the electric baking pan. I only used the lower pan and not the upper pan. The pancakes baked in this way were not dry and the pan temperature was 200 degrees.)

Knead the fermented dough and roll it out to the thickness you want (I rolled it out to about 1 cm thick), and use a mold to make it how you want it (if you don’t have a mold, just roll it into a small cake)! ! !

When the electric pan is hot, pour more oil into it, put in the small pancakes and fry them. When the top of the pancakes is no longer sticky (when there are bubbles on the top of the pancakes, just turn it over and fry it a little). The back side will cook quickly and just needs to be colored!

Overview

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Ingredients

Steps