Pumpkin Scones

Overview

How to cook Pumpkin Scones at home

Tags

• baking
• children
• breakfast
• cake
• aluminum-free baking powder
• edible alkali
• onions
• peanut oil
• pepper noodles
• pumpkin puree
• yeast
• black sesame
• plain flour
• salt

Ingredients

Steps

1. 1 Pumpkin puree from cooked pumpkin.

   

2. 2 Add flour, yeast, edible alkali, and aluminum-free baking powder to the pumpkin puree.

   

3. 3 Knead into dough.

   

4. 4 Add a little peanut oil to the dough.

   

5. 5 Knead the dough into a medium soft and hard dough and leave it in a warm place to ferment.

   

6. 6 During the fermentation process to make puff pastry, take a little peppercorn flour.

   

7. 7 Add appropriate amount of peanut oil.

   

8. 8 Add some chopped green onion.

   

9. 9 Take out the fermented dough.

   

10. 10 Divide into six even portions.

    

11. 11 Take one portion and knead it smooth.

    

12. 12 Roll into thin slices.

    

13. 13 Add appropriate amount of pastry and spread evenly.

    

14. 14 Roll up from one side.

    

15. 15 Then take one end in each hand, twist it, and roll it into a cake shape, as shown in the picture.

    

16. 16 After everything is done, use a knife to press patterns horizontally and vertically.

    

17. 17 Move to a baking pan for secondary fermentation. When the cake dough has doubled in size, brush the surface with a layer of syrup.

    

18. 18 Sprinkle some black sesame seeds, put in the preheated oven, bake at 180 degrees for 5 minutes, 200 degrees for 10 minutes, and 220 degrees for 5 minutes.