Oily skin

Ingredients

All-purpose flour 180g powdered sugar 33g Yihao special grade anhydrous ghee 54g

90ml water, 9g cheese powder

Shortbread

Ingredients

Low-gluten flour 156g Yihao special grade anhydrous ghee 81g

Pumpkin filling

Ingredients

Pumpkin puree 600g caster sugar 120g Yihao premium yellow butter 120g

practice

1. Preheat the oven to 180°C.

2. Mix the pumpkin puree, fine sugar, and Yihao premium yellow butter and stir-fry.

3. Mix and knead the ingredients for the oil skin and shortbread respectively, and let stand for 20 minutes.

4. Divide the oil crust and shortbread into 4 equal parts, take one part of the oil crust and flatten it, wrap it in the shortbread, and tighten the mouth.

5. Roll out 4, then roll it up, roll it out again, and then roll it up.

6. Cut 5 in half, squash, roll out into a circle, wrap in 2, tighten the mouth.

7. Put it in a baking tray covered with tarp, put pumpkin seeds on the surface and bake for 20 minutes.

2015 China Bakery Equipment and Raw Materials Autumn Exhibition

Yihao Grease Booth No.: B88, Hall E6

Exhibition time: 2015.11.4-6

Shanghai New International Expo Centre

Address: Longyang Road (2345), Pudong District, Shanghai