For the dough:

100 grams / 3.5 ounces cake flour

1/2 cup condensed milk

1 egg yolk, beaten

1/2 teaspoon baking powder

For the filling:

100 grams / 3.5 ounces pumpkin puree

60 grams / 2 ounces cheese cream

30 grams / 1 ounces powdered sugar

For the frosting:

1 pinch food coloring


1. Pour condensed milk and beaten yolk in a large mixing bowl, mix until even


2. Sift cake flour and baking powder in the bowl, mix until even, put the bowl in the refrigerator to refrigerate for 30 minutes


3. Pour pumpkin pumpkin and cheese cream in another bowl, mix until even


4. Pour powdered sugar in the bowl, mix until even


5. Divide the mixture into 9 equal pieces, roll each piece into a ball, set aside


6. Take out the dough from the refrigerator, divide into 9 equal pieces, roll each piece into a ball


7. Press down each dough until flattened, put each dough with a pumpkin ball, fold until firmed


8. Press and pinch each dough into a chickling


9. Line the baking pan with parchment paper, put the chicklings in the baking pan


10. Preheat the oven to 180 °C or 350 °F, put the baking pan in the oven, bake for 15 minutes, until golden


11. Pour food coloring in a small bowl, drop some water in the bowl, mix until even


12. Take out the chicklings, draw each chickling with eyes, mouth, and wings


13. Serve

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