Pumpkin red yeast cake

Overview

I originally wanted to make a normal-sized red yeast cake, but I forgot to cut it in half when filling it to have a natural pattern. But it’s better to make it smaller, one bite at a time, so you don’t have to worry about leaving residue~ I replaced the lard with corn oil, and the shortening effect is also great!

Tags

• baking
• home cooking
• afternoon tea
• summer recipes
• students
• all-purpose flour
• corn oil
• low gluten flour
• pumpkin
• red yeast rice powder
• white sugar

Ingredients

Steps

1. 1 Peel and seed the pumpkin and cut into small pieces.

   

2. 2 Microwave at high heat for 3 minutes until soft, then add 10g of sugar while hot.

   

3. 3 Grind into puree with a spoon and set aside to cool.

   

4. 4 Water and oil skin = 90g all-purpose flour + 15g white sugar + 30g corn oil, add appropriate amount of water.

   

5. 5 Start the dough kneading process.

   

6. 6 Pastry = 35g corn oil + 70g low-gluten flour + 2g red yeast rice powder.

   

7. 7 After the two doughs are mixed, let them rest for 1 hour.

   

8. 8 The watery and oily skins are divided into 15g pieces.

   

9. 9 Divide the pastry into 10g pieces.

   

10. 10 Do it all.

    

11. 11 The watery skin wraps the pastry.

    

12. 12 Wrap everything up.

    

13. 13 Take one and roll it up from top to bottom.

    

14. 14 Do all the relaxation for about 20 minutes.

    

15. 15 Continue to roll it out from top to bottom.

    

16. 16 Do everything and relax for about 20 minutes.

    

17. 17 Take one and cut it in half.

    

18. 18 Press flat.

    

19. 19 Roll it out slightly and add pumpkin filling.

    

20. 20 After everything is done, preheat the oven to 190 degrees for about 20 minutes.

    

21. 21 After baking, let it cool naturally.

    

22. 22 Crispy~

    

23. 23 O(∩_∩)O haha~

    

24. 24 It’s time to eat~