Chewy texture.Pumpkin pondequejo

material

(For 3-4 people)

  • Pumpkin (net)100g
  • Shiratamako120g
  • Grated cheese30g
  • egg1 piece
  • milk2 tablespoons
  • Olive oil1/2 tablespoon

Preparation

・ For pumpkin, remove seeds and cotton, cut off the skin, and cut into bite-sized pieces.
-Preheat the oven to 180 ° C.

How to make

1

Put the pumpkin in a bowl, wrap it softly, and heat it in the microwave at 600W for 3-4 minutes. After taking it out, mash it with a masher while it is still hot.

[How to make]Pumpkin pondequejo

2

Add milk, beaten egg and olive oil and mix, then add shiratamako and grated cheese and mix.

[How to make]Pumpkin pondequejo

3

When the dough is set, take one and roll it.

[How to make]Pumpkin pondequejo

Four

Place them on a baking sheet lined with parchment paper, put pumpkin seeds in the center, and bake in an oven preheated to 180 ° C for 20 minutes.

[How to make]Pumpkin pondequejo

Five

After taking it out of the oven, remove the rough heat and it’s done.

[How to make]Pumpkin pondequejo

Tips and points

・ If you crush the lumps of Shiratamako in advance, it will become easier to blend with the dough.・ Adjust the heating time of the oven by watching the situation.

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