Ingredients: pumpkin150g, sugar10g, milk 50g, peanut oil10g, milk 50g, flour 300g and yeast.

Steps:

1, peeled old pumpkin150g, steamed in a pot, poured into a big bowl, added with10g sugar while it was hot, and mashed into pumpkin puree.

2. Add 50 grams of milk to the pumpkin puree and mix well. When it is warm and not hot, add 3 grams of yeast to melt, and then add 300 grams of flour, 10 gram of peanut oil.

3. Knead the dough without dry flour, first knead it into a smooth dough with moderate hardness, then cover it with plastic wrap and relax for 5 minutes.

4, 5 minutes later, take it out and roll it directly into a big cake, which is a little thicker, 1 cm or so.

5. Then find a round cup or a small bowl, press out a small round cake, take off the excess leftover material, continue to knead it into dough, roll it out, and press it into small cakes with the same size again until it is all finished. Cover with plastic wrap and wake up to twice the volume.

6. Preheat the pan and brush the oil, brush a thin layer, put the cake embryo, and brush a thin layer of oil on the surface to lock the water. Cover it and burn it with a small fire.

7. After flipping one side golden, flip the other side, flipping both sides golden, and pressing it can quickly rebound to get out of the pot.