In autumn, pumpkins are on the market in large quantities and are cheap. Nowadays, this kind of pumpkin shortcake is rich in nutrition and delicious, even picky eaters like it.

Ingredients of pumpkin shortcake

300g of steamed pumpkin puree and 420g of common flour.

50g of flour (cakes) and100g of edible oil (cakes).

4 grams of yeast and 50 grams of honey.

60 grams of water and a proper amount of salt.

Method for making pumpkin shortcake

Step 1

Sliced pumpkin is steamed in a pot and pressed into 300g pumpkin puree.

Second step

Put 420g ordinary flour, 300g pumpkin puree and 4g yeast into the bread machine. The water absorption of flour is different. 10% flour should be reserved and added according to flour hardness.

Third step

Start the bread machine and knead the dough 15 minutes.

Fourth step

100 g of oil is put into the pot until it smokes, and 50 g of flour is poured in to make cakes. You can put the noodles you can't finish in the refrigerator and use them next time.

Step five

60% facial hair is enough.

Step 6

Roll it into a rectangular sheet.

Step 7

Spread out the pastry and scrape it evenly with a scraper.

Step 8

Sprinkle some salt evenly on the salty mouth and some sugar on the sweet mouth.

Step 9

Roll from bottom to top.

Step 10

Cut into equal amounts of flour.

Step 1 1

Put 50 grams of honey and 60 grams of water into a bowl and mix well. Put a proper amount of white sesame seeds in another dish. Take a flour noodle, pinch both sides and make it round in the middle. You forgot to take pictures at this step. Dip it in the honey bowl first, and then cover the plate with sesame seeds.

Step 12

Put them in the baking tray in turn, and you don't need to wake them up again, because it will not taste good. Bake two plates at a time.

Step 13

Preheat the oven in advance, 190 degrees 15 minutes, and adjust it according to the temper of your oven.

Step 14

The pumpkin shortcake baked in the oven is very delicious. Breakfast is really delicious, and children especially like it.