Ingredients: salt-free butter, sugar, egg yolk, low-gluten flour, high-gluten flour, baking soda, dried mango, pumpkin seeds and egg liquid.

Exercise:

1. First preheat the oven 170 degrees 15 minutes.

2. Soak the dried mango in cold boiled water for 15 minutes, then dry it and shred it.

3. Leave the butter at room temperature until it is soft, add sugar until it is soft and white, then add 2 egg yolks and stir well.

4. Sift the low-gluten flour, high-gluten flour and baking soda together, mix in butter and knead well, add dried mango and pumpkin seeds and knead into dough.

5. Divide the dough into small dough balls each weighing 20-25g, knead them into oblate balls by hand, put them on a baking tray covered with baking paper, and sweep a little egg liquid on the surface of the cake.

6. Put the baking tray in the oven and bake at 170 degrees 15-25 minutes.

Pumpkin kernel cake

Ingredients: pumpkin, pumpkin kernel, sugar, glutinous rice flour.

working methods

1, peeled and cooked pumpkin, and mixed with glutinous rice flour and sugar.

2. Press the batter into a cake and dip it in pumpkin seeds.

3. Cook in a pot.

Fried pumpkin seeds

Material: pumpkin seeds

working methods

1, add pumpkin seeds to the hot pot, and then stir fry continuously.

2. Stir fry until it changes color.