How to make red bean paste pumpkin shortbread

Everyone is a foodie. If not, it’s because you haven’t found what you like to eat. If you want to cook the dishes you like, you have to learn. Now, let me introduce to you how to make red bean paste pumpkin biscuits.

1.12 Take out the frozen red bean paste filling in advance and thaw it.

2.21 Peel and seed the pumpkin, cut into small pieces, and heat in the microwave on high heat for 6 minutes.

3. Take out and mash into a paste for later use.

4. Take 250g of flour and add pumpkin puree and yeast.

5.12 Knead evenly and make dough with sugar for about a quarter of an hour.

6.21 Place the dough on the chopping board, roll it into a thin rectangular slice, sprinkle salt evenly on the surface, and apply peanut oil.

7. Roll up into long strips.

8. Divide into small portions weighing about 30g.

9.1 Divide the thawed bean paste into portions of about 30g and roll them into small balls.

10.2 Press it flat with your hands and shake it slightly.

11. Put a portion of red bean paste filling into a pancake, seal the opening and wrap it up.

12. Wrap it into a ball and place it with the seam facing down for a while.

13. After all the balls are wrapped, flatten them, brush a layer of water on the surface and sprinkle white sesame seeds evenly.

14. Pour a little oil into the pan, put the dough in when it is 50% hot (sesame side down), and fry over low heat.

15. Turn over after the bottom is colored and cook until both sides are golden brown.

16. If you look closely, you can still see the layers ~ That’s the crispy outer skin! Friends who like it can also try it!

You may want to try the red bean paste pumpkin shortbread I introduced. Your cooking skills will improve over time.