food
250g of flour, 80g of corn oil, 30g of sugar and 90g of boiled water.
working methods
1, 150g flour and sugar are mixed, 30g corn oil is poured and stirred, and 90g boiled water is added.
2. Make a ball of water and oil skin with chopsticks, cover it with plastic wrap and let it stand for a while.
3, making cakes: 100g flour and 50g corn oil, mixing flour, the cakes are ready.
4. Roll the oil skin into a round cake and wrap it in the pastry. Roll it into a bigger one, and then roll it up.
5. Cut into small doses, flatten and round the incision downward, and wrap the pumpkin stuffing.
6. Put all the dishes in the baking tray.
7. Preheat the oven 190 degrees and bake for 30 minutes. After baking, take it out to cool.
Second, delicious pumpkin crisp.
food
350g flour, vegetable oil 130g, sugar 30g, milk 90g, pumpkin, salt 2g, egg yolk 1, black sesame and rock sugar.
working methods
1. Peel the pumpkin, wash it, and steam it in the pot.
2. Oil skin: 200 grams of flour, 60 grams of vegetable oil, 30 grams of sugar, 2 grams of salt and 90 grams of milk are evenly mixed, kneaded into smooth dough, put in a fresh-keeping bag, and proofed 15 minutes.
3. Crispy pastry: Mix 150g flour and 70g oil evenly, knead into a smooth dough, put it into a fresh-keeping bag, and stir 15min.
4, steamed pumpkin, pour off the excess water, press it into pumpkin puree with a spoon, pour it into the pot, add the right amount of rock sugar, and fry it into pumpkin puree for later use.
5, the pastry is "stuffing", wrapped in oil. Wrap it, flatten it, roll it into tongue, roll it up, and sober up 15 minutes.
6. Flatten the proofed dough, roll it into a tongue shape, roll it up again, and proofe it 15 minutes.
7. Squeeze the dough roll from one side of the roll, roll it into a thick dough with thick middle and thin sides, wrap it with pumpkin stuffing, close it and shape it slightly. Put your mouth down and put it in the baking tray.
8. Preheat the oven to 175 degrees. Break the egg yolk, brush it on the pumpkin crisp embryo with a brush, and sprinkle some black sesame seeds.
9, 30 minutes or so delicious vegetarian pumpkin crisp will be fine! After a little cooling, carefully take it out and put it in a clean container.
Third, pitaya pumpkin flowers Crisp.
food
Flour 1 20g, lard 40g, dragon juice 45ml, crispy noodles 60g, lard 25ml, pumpkin130g, sugar15g and salt1g.
working methods
1, oil skin (flour 120g, lard 40g, dragon juice 45g, salt 1g) and dough.
2. The pastry (60g flour and 25g lard) will be a little dry at first, but it will be fine.
3. Cover the dough with plastic wrap and wake it for five minutes. Divide the pastry and pastry into eight doughs of similar size.
4. Use a rolling pin to thin the oil bag and wrap the dough into an oval shape.
5. Roll from bottom to top, and roll the second time, which is longer than the first time.
6, 8 wrap it in plastic wrap and wake up for five minutes. Press the dough in the middle, fold it in half and roll it into thin slices.
7. Put the pumpkin slices into a steamer, take them out, add sugar, and mash them into pumpkin puree.
8. Roll the dough into thin slices and wrap it with appropriate pumpkin puree. Wrap it into a ball, flatten it, cut it into eight knives and make it into small flowers.
9. Lay a layer of tin foil or oiled paper on the bottom of the baking tray, and put the small flowers on the baking tray respectively.
Preheat the oven at 10 and 180 for two minutes, and bake the middle layer for 20 minutes.
Fourth, pumpkin vermicelli is crisp.
food
300g of pumpkin, 250g of vermicelli, 20g of glutinous rice flour and 0/5g of sugar/kloc.
working methods
1, vermicelli, broken vermicelli.
2. Cut the pumpkin into small pieces and steam for 10 minutes.
3. Remove excess water (as little as possible) and mash with sugar.
4. Add glutinous rice flour (preferably not too much) and mix well. Stir well and set aside.
5. Grab a uniform shape and wrap it in fans. The shape is according to personal preference.
6. I wrapped a bird's nest with three strips.
7. Fry in a 50% hot oil pan. When frying, you must keep turning with chopsticks to avoid being fired.
8, the finished product, the pumpkin in the cake is sweet, very good.
Five, coconut pumpkin crisp
food
Gluten flour180g, butter 20g, fine sugar 40g, salt 1/4 teaspoons, water 70g, machilin170g, peeled pumpkin 300g, coconut milk 60g and milk powder 2 tablespoons.
working methods
1. Peel the pumpkin, clean it, cut it into pieces with the thickness of 1CM, and heat it in the microwave oven for 6 minutes with high fire until it is cooked;
2. Take it out, pound it into pumpkin puree with a spoon, add fine sugar, mix well and let it cool;
3. Add milk powder and coconut milk, stir well to become coconut milk pumpkin stuffing, and put it in the refrigerator for later use.
4. Mix flour+fine sugar+salt+melted butter, slowly add water, knead into smooth dough by hand, cover with plastic wrap and relax for 30 minutes;
5. Put the Machilin into a fresh-keeping bag and roll it into a rectangular sheet with a rolling pin;
6. After the dough is relaxed, roll it into a dough sheet with a rolling pin 3 times the length of Machilin slices;
7. Put Machilus in the middle of the dough blocks, cover Machilus with the dough blocks on both sides, and clamp the upper and lower ends;
8. Roll it out with a rolling pin, turn it over and fold it three times, cover it with plastic wrap and relax for 20 minutes;
9. After relaxing, continue to roll it out, turn it over and fold it three times, cover it with plastic wrap and continue to relax for 20 minutes;
10, relax and then roll it out, turn it over and roll it into a roll;
1 1, 1CM and then cut into discs with a knife;
12, take a wafer, dip some dry powder on it, and roll it into thin slices with a rolling pin;
13, wrap the coconut pumpkin stuffing, pinch it tightly, and then pinch out the pattern;
14. After this operation, all the wafers are put into baking trays covered with tarpaulins, and sent to a preheated oven, where the middle layer is baked at 200 degrees for about 40-45 minutes.
15, when the surface is golden yellow, turn off the fire, put it in the oven for 5 minutes, and take it out to eat.
Six, sugar-free pumpkin crisp
food
Oil-water skin: medium gluten flour 140g, olive oil 45g, water 70g, salt1g.
Crispy: low-gluten flour 140g, olive oil 70g, pumpkin puree 400g, cooked noodles 20g.
working methods
1, all the materials of water and oil crust are put into the bread machine barrel, and the kneading procedure is started, so there is no need to entangle the glove film, because there is no sugar.
2. Knead into a smooth dough and wake it for half an hour. At the same time, mix the pastry materials evenly.
3. While sobering up, stir-fry pumpkin stuffing, 400 grams of pumpkin puree and 20 grams of noodles, stir-fry in a non-stick pan, without oil or sugar.
4. Stir-fry the pumpkin paste and hold a group.
5. After waking up, divide the oil-water skin and the pastry into 10 small equal parts, and wrap the pastry with the oil-water skin.
6. The bottom must be tightened. Roll the dough into long strips with a rolling pin, gently.
7. Roll it up from top to bottom, cover it with plastic wrap and wake up for 10 minutes.
8. When sober up, divide the cool pumpkin puree into 30g/ serving, *** 10 serving.
9. After 10 minutes, roll the dough into a long shape again according to the figure, roll it up from top to bottom, and wake it for10 minutes.
10. After waking up, squeeze the dough from both ends, wrap the stuffing and tighten the bottom.
1 1, brush the egg yolk liquid, add some sesame seeds, preheat the oven 180℃ and bake for 25 minutes.
Seven, pumpkin red bean crisp
food
300g flour, pumpkin, bean paste, oil and yeast.
working methods
1. Cut the pumpkin into small pieces, put it in the microwave for 6.5 minutes, and press it into paste with a spatula.
2. Mix pumpkin sauce with flour, add proper amount of water and knead well, add yeast and knead well, and let stand for 15-20 minutes.
3. Take a proper amount of dough, add red bean paste, wrap it into buns, and then press it into cakes.
4, pan oil, pancakes should be double-sided golden, constantly turning, out of the pot and plate.
Eight, pumpkin red yeast crisp
food
50 grams of pumpkin, 90 grams of medium gluten flour, 65 grams of corn oil, 25 grams of sugar, 70 grams of low gluten flour and 2 grams of red yeast powder.
working methods
1. Peel pumpkin, remove seeds, cut into small pieces, stir in microwave oven for 3 minutes, add 10g sugar while it is hot, grind it into mud with a spoon, and let it cool for later use.
2. Water-oil skin =90g medium gluten flour+15g sugar +30g corn oil, add appropriate amount of water, and start the dough mixing procedure.
3. Crispy =35g corn oil +70g low-gluten flour +2g red rice flour.
4. After the two doughs are reconciled, they both relax 1 hour.
5, water and oil peel 15g, cakes 10g, do everything.
6, water and oil skin wrapped in dough, wrapped all, take a roll and roll it up from top to bottom.
7. Relax for about 20 minutes, continue to roll out from top to bottom and roll up.
8, do all, relax for about 20 minutes, take half a cut and flatten.
9, slightly open, add pumpkin stuffing, all done.
10, preheat the oven, fire up and down for about 190 degrees for 20 minutes, and naturally cool after baking.
Nine, flower coconut pumpkin crisp
food
3 pieces of French cakes, pumpkin paste 160g, coconut 80g, egg liquid 25g, sugar powder 50g, butter 50g, milk powder 15g, and low powder 15g.
working methods
1. First make coconut pumpkin stuffing, soften butter, add powdered sugar and beat well, then add egg mixture and beat well.
2. Add low flour, milk powder and coconut and mix well. Add pumpkin puree and mix well.
3. Take a pastry or flying cake skin, sprinkle some dry powder, roll it up, and press out two pieces with a mold.
4. Put a proper amount of pumpkin coconut stuffing on one piece, cover the other piece and press it on the edge with a fork.
5. Pour in the egg liquid. Preheat the oven to 190 degrees, and fire it up and down for 10 minutes.
6, after preheating, into the oven, full of coconut fragrance, pumpkin sweet, super delicious.
Ten, pumpkin crisp
food
40g butter, egg 1 0g, low flour 70g, sugar 20g, red bean paste 20g, egg yolk1,and a little matcha powder.
working methods
1. Knead butter and sugar into milky white.
2. Add the egg mixture and continue to knead until the egg mixture is mixed together.
3. Add low flour and knead into dough, and put it in the refrigerator 10 minute.
4. Take the dough out of the hair style, wrap it with a little bean paste, wrap it according to your own needs, and then draw the pumpkin lines one by one with a toothpick. This step is more troublesome! Take out a little dough, and then live in it with matcha powder to make dough and pumpkin handles.
5. Make a pumpkin handle with matcha dough and put it on the pumpkin.
6. Finally, brush all the pumpkins with egg yolk liquid, and then put them in the oven 15 minutes.
Eleven, pumpkin snowflake crisp
food
400g of white cotton candy, 25g of pumpkin powder, 40g of milk powder180g of cooked peanuts, 40g of mixed dried fruits, 50g of raisins, 50g of dried cranberries, 90g of butter, 0/80g of biscuits/kloc-0, and a little of milk powder.
working methods
1, weighing all necessary ingredients, dried cranberries, peanuts and various mixed dried nuts.
2. Add butter to the pot and stir with low fire until the butter melts.
3. Add marshmallows to the melted butter.
4. Stir with low fire until cotton candy and butter are mixed.
5. Add milk powder and pumpkin powder, stir and mix until there are no particles.
6. Add biscuits and dried fruits, mix well and leave the fire.
7. Mix well, pour it out and put it on a silica gel pad, and scrape it with a scraper to a thickness of 2 to 3cm.
8. Sift a layer of milk powder on the warm surface and make it into a snowflake shape. After cooling, cut into small squares with a knife.
Twelve, pumpkin crisp in full bloom
food
Oil skin: 250g medium gluten flour, 30g fine sugar, lard 100g, water 100g.
Crispy: low flour 200g, lard 100g.
Stuffing: 500g pumpkin puree, 0/00g fine sugar120g butter120g cooked noodles.
Decoration: 1 egg.
working methods
1. 1. Making oil skin: First, knead the sieved flour, sugar and lard into crumbs, and then add water to make smooth dough. Wrap it in plastic wrap and wake up for 30 minutes.
2. Crispy: Sieve flour, add lard and knead into dough.
3. After the pumpkin is steamed, pour it into the pot and add butter (divided into three times) and sugar to make it sticky. After cooling, add 70g of cooked noodles and divide into 6g.
4. Divide the pine bark into 10g/ block and the pastry into 6g/ block.
5. Crush the oil skin, add a pastry, put it in the tiger's mouth and wrap it into a ball with the mouth facing up.
6. Roll a cake into a tongue, roll it into a tube, and relax for 20 minutes.
7. After relaxation, roll it into long strips and then roll it into small tubes. This time, face down and relax for 20 minutes.
8. Take a loose cake, seal it, press your thumb from the middle, and the four corners will be rounded to the middle.
9. Roll into a circle, divide into four parts first, cut the dough radially, gently scoop it up with a knife, and wrap 5 grams of prepared pumpkin stuffing.
10. Flow out of the edge, tighten it with a tiger's mouth, turn the left edge outward, trim and shape it, brush the egg liquid on it, put it in a baking tray, put it in an oven preheated to 180 degrees, and heat it in the middle layer for 18-20 minutes.
Thirteen, taro pumpkin crisp
food
240 grams of flour, 30 grams of sugar, 40 grams of lard, 30 grams of cooking oil, pumpkin puree 15 grams, 50 ml of water, and appropriate amount of taro puree.
working methods
1. Prepare water-oil skin material (140g flour+15g sugar +30g edible oil +50ml water).
2. Prepare pastry materials (100g flour +40g lard+15g pumpkin puree).
3. Relax the water-oil skin and pastry for 30 minutes respectively.
4. Divide the two kinds of loose dough into equal pieces.
5. After steaming the taro, add 15g white sugar and press it into a paste, and make it into balls for later use.
6. Take a piece of water and oil skin, roll it into noodles, put a pastry on it, rub it with a tiger's mouth, and wrap it.
7. Roll it into a cow tongue, roll it up, and relax after all 15 minutes.
8. Relax and then roll it out, then roll it up and continue to relax 15 minutes.
9. Take a roll of flour, stand up and flatten it by hand, knead it into a nest and put it in the taro paste.
10, push it up and wrap it up. All the raw embryos are sealed and put in a baking tray.
1 1 preheat, 180 degree oven, 180 degree oven and 170 degree oven for 20 minutes.