Pumpkin short bread and making method thereof
A production method and pumpkin technology are applied in the directions of baking, baked goods with modified ingredients, dough processing, etc., to achieve the effect of preventing obesity and enriching nutrition.
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 A kind of pumpkin shortbread and its preparation method, the raw material weight ratio of described pumpkin shortbread is, pumpkin 20 parts, low-gluten flour 60 parts, cocoa powder 1 part, sesame oil 3 parts, ghee 3 parts, lard 3 parts, nutrition 2 parts of additives, 10 parts of fructose, 5 parts of dried meat floss;
 Its production steps are:
 (1) Squeeze the pumpkin into puree;
 (2) Add sesame oil and meat floss to the pumpkin puree for seasoning;
 (3) Add cocoa powder, fructose, ghee, lard, nutritional additives, a small amount of water and the spare materials in step (2) to the flour in turn, knead into dough after stirring evenly;
 (4) dividing and forming the dough uniformly mixed in the step (3);
 (5) The finished product is baked.
 The baking temperature in step (5) is controlled at 200° C., and the baking time is 30 minutes.
 A kind of pumpkin shortbread and its preparation method, the raw material weight ratio of described pumpkin shortbread is, pumpkin 30 parts, low-gluten flour 80 parts, cocoa powder 5 parts, sesame oil 6 parts, ghee 7 parts, lard 7 parts, nutrition 5 parts of additives, 15 parts of fructose, 10 parts of dried meat floss;
 Its preparation step is the same as embodiment 1
 The baking temperature in step (5) is controlled at 140° C., and the baking time is 40 minutes.
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