Ingredients

Main ingredients

Pumpkin filling

210g

All-purpose flour

100g

Corn oil

50g

All-purpose flour

150g

Corn oil

50g

Accessories

Hot water

60g

Black sesame seeds

3g

White sesame seeds

3g

Eggs

1g

Steps

1. Add 50 grams of corn oil to 100 grams of flour g of corn oil and knead into puff pastry dough.

2. Add 50 grams of corn oil to 150 grams of flour, and then add 60 grams of hot water to knead it into a water-oil dough.

3. Knead the water-oil dough slowly to form a film.

4. Cover the water-oil dough and pastry with plastic wrap for 15 minutes.

5. Prepare the pumpkin puree made in advance.

6. Knead pumpkin puree, water-oil dough, and pastry dough into 12 equal and appropriately large portions.

7. Flatten the water-oil dough and put the pastry dough in the middle.

8. Close the mouth and pinch it tightly.

9. Make all the pastry, cover with plastic wrap and leave for 20 minutes.

10. Roll out the pastry into a long tongue shape.

11. Then roll it up.

12. Roll up all the pastry, cover with plastic wrap and leave for 20 minutes.

13. Roll out the dough again.

14. Roll up.

15. Eat again for 20 minutes.

16. Fold both ends of the fried pastry and press it flat.

17. Press it flat and put pumpkin puree in the middle.

18. Close the mouth tightly so as not to leak the filling.

19. Make all the pastries.

20. Brush the surface with whole egg wash, then sprinkle with black and white sesame seeds.

21. Place in the middle rack of the oven, heat up and down, 200 degrees, for 20 minutes.

22. Prepared shortbread.

23. Crispy on the outside and glutinous on the inside, it is so delicious.