Winter Melon Paste Shortbread
Overview
I brought back a big winter melon from my hometown. After eating it for half a month, I still had half of it. I was thinking about how to digest it. Hey! I just remembered that pineapple cakes are also filled with winter melon puree and pineapple. I can totally make a shortbread with just winter melon puree! Not to mention, it tastes really good!
Tags
Ingredients
Steps
-
Peel the winter melon and cut into small pieces and put in a blender.
-
Add a little water and beat for two minutes
-
Pour out the filtered water and drain as much as possible
-
Pour into the wok and stir-fry over low heat. Add 170 grams of sugar to dry out the water. Add 10 grams of corn oil to stir-fry until dry. Continue to stir-fry and turn off the heat. Let cool, stir in the minced ginger. Put in the refrigerator.
-
Water and oil dough: Weigh 150 grams of low-gluten flour, add 60 grams of water, 30 grams of oil, and 30 grams of sugar, mix well and knead into a dough, and let it rest.
-
Pastry: Add 60 grams of corn oil to 100 grams of flour, mix well, and let stand.
-
After 15 minutes, divide the water and oil dough into 10 dumplings each
-
First flatten the water-oil dough, wrap it in pastry and seal it, then roll it into a beef tongue shape, and roll it up from top to bottom. After everything is done, let it sit for 15 minutes, then roll it up again.
-
Divide the fried winter melon puree into 10 portions
-
Flatten the flour column vertically, wrap in winter melon puree, and seal. Press the seal flat downwards, make two cuts on the surface, OK, and put it in the oven at 210 degrees for 25 minutes.
-
minutes before taking it out, brush it with honey water and put it back into the oven. When the time is up, take it out in a hurry and take it out when it is warm.
-
Well-structured on the outside, soft and sweet on the inside, so delicious
