Red Yeast Pumpkin Seed Cookies

Overview

When eating pumpkin, don't throw away the pumpkin seeds. Wash them and dry them, then fry them in a pot for two minutes. After peeling, you will have a fragrant snack. Putting pumpkin seeds into cookies, cakes or bread not only increases the aroma, but also adds a little more nutrition.

Tags

• baking
• children
• afternoon tea
• children's day
• egg yolk
• fresh milk
• low gluten flour
• pumpkin seeds
• red yeast rice powder
• unsalted butter
• powdered sugar

Ingredients

Steps

1. 1 All materials are ready

   

2. 2 Soften the butter, add powdered sugar, and mix evenly with a spatula

   

3. 3 Use an electric egg beater at medium-low speed to beat evenly until it becomes smooth; pour in the egg yolk and continue to beat at medium-low speed

   

4. 4 Pour the fresh milk into the egg yolk paste three times, and beat at medium-low speed until smooth,

   

5. 5 This is butter paste

   

6. 6 Sift low-gluten flour and red yeast powder into the butter paste

   

7. 7 Use a spatula to stir evenly, then add pumpkin seeds

   

8. 8 Gently grasp it with your hands and knead it into a ball

   

9. 9 Roll into a cylinder with a diameter of 3.5 cm, wrap it in plastic wrap, and store it in the refrigerator for about 3 hours until it solidifies and hardens before taking it out

   

10. 10 Take out the hardened dough stick from the refrigerator and remove the plastic wrap

    

11. 11 Use a sharp knife to cut into round slices about 1 cm thick and place them on a non-stick baking sheet

    

12. 12 Place in the middle rack of the preheated oven, raise the heat to 170 degrees, lower the heat to 140 degrees, bake for about 25 minutes, then simmer over the residual heat for 10 minutes

    

13. 13 After coming out of the oven, gently remove the biscuits, place them on a rack to cool, then seal them in a jar

    

14. 14 It looks so festive

    

15. 15 Let’s have a piece