white granulated sugar
How to Make Pumpkin Animal Croutons
When the pumpkin is cooked, press it into a puree at a temperature not higher than 40°C. Add all the ingredients and knead well to form a smooth dough, cover and ferment until double in size.
Roll out about 0.5cm thick, press the mould and let it stand for the second time for about 10 minutes.
Pan on low heat, brush a thin layer of oil (or not), cook until golden brown on both sides, ok.