250 grams of medium protein flour
25 grams of cornstarch
1/2 teaspoon of baking powder
1 teaspoon salt
125 grams of steamed squash, mashed
1 egg, whipped off
500 ml of oil for frying
3 tablespoons sugar flour for sprinkling
How To Make Yellow Pumpkin Chips:
Mix wheat flour, cornstarch, baking powder, and salt. Stir well. Add the pumpkin. Stir well.
Enter the eggs. Mix well and coagulate.
Thin mill in the thickest noodle mill no. 7. After two or three mills, reduce the grinder. Rolling back 2-3 times. Shrink again the grinder. And so on up to at least nicket type 1.
Print with a ring diameter of 3 cm.
Fry in oil that has been heated over medium heat until cooked and dry.