Pumpkin puff pastry
Low flour 150 g, pumpkin puree 100 g, powdered sugar 30 g.
Puff pastry:
Low flour 70 g, lard 70 g.
Filling:
Bean paste filling to taste, garnish white sesame seeds to taste, egg yolk to taste.
Preparation of puff pastry:
Heat the lard and pour it into the flour and stir it until it looks like a paste!
Pumpkin noodles:
Peel the pumpkin, remove the seeds, steam it in a pot, mash it into a puree, add powdered sugar and low flour to the pumpkin puree, and form a soft dough, wrap in plastic wrap and feed for ten minutes.
Preparation steps:
Roll out the pumpkin dough on a plate and spread it with puff pastry.
Roll up.
Down into about thirty grams of one agent.
The bean paste filling can be purchased as a finished product, and then the bean paste filling can be divided into about 20 grams.
The next good agent, knead into a nest shape and wrap into the filling.
Wrapped pumpkin puff pastry, cut into five cloves with the tip of a knife.
Then cut each petal twice more, not through.
Stir the yolks well.
Brush in the middle of the flower heart, sprinkle with sesame seeds and garnish.
Preheat the oven, 170 ° C ~ 160 ° C, put in the oven, bake for about 30 minutes.
Golden crisp and sweet, delicious, unsatisfied!
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