Yogurt pumpkin biscuits are crispy and delicious.

Material preparation:

20 grams of pumpkin

Butter shortage 140g

40 grams of sugar

Yogurt 30g

40 grams of eggs

Low powder 260 grams

Exercise:

1, put the pumpkin slices on the bowl cover, steam the mud with plastic wrap, and let it cool for later use.

2. Add sugar to soft butter twice until fluffy and white, add egg liquid twice, add pumpkin puree and mix well, and add yogurt twice and mix well.

3. Sieve in low powder and stir until there is no dry powder. You can put on gloves and hold it until it becomes smooth and dry.

4. Put it into a thick fresh-keeping bag, roll it into a thickness of about 3mm, refrigerate it hard, button it with a mold and put it on a baking tray, and bake it at 160 degrees for about 20 minutes.

Excess dough can also be kneaded into balls of about 2g and baked together.

skill

Add the egg liquid several times. Add the next time after each tap absorption. Don't overdo it.

You can flatten the oiled paper roll without a fresh-keeping bag cover, as long as it is not too thick and uniform.

Refrigerate vigorously, and then uncover the film. The temperature of each oven is different, the time can be adjusted, and the color becomes darker and the fragrance becomes fragrant.

If you can't finish it, let it cool and seal it.