Bean paste and pumpkin shortcake
By BrandynTerry
At first glance, you may feel familiar, and the soft pumpkin pie will immediately appear in front of your eyes. If this idea comes to your mind, you are wrong ~ ha! Today, this is an alternative pumpkin pie. It has changed from the soft and waxy color of the past, and the taste is mainly sweet and crispy ~ I guarantee that you will fall in love with it! While tasting the new taste, it will bring you a new feeling!
Recipe Recommendations
- pumpkin 200g
- flour 250g
- yeast 5g
- peanut oil 30ml
- salt 4g
- white sesame 15g
- salty and sweet
- fried
- an hour
- senior
Steps for Bean paste and pumpkin shortcake
1
Remove the frozen bean paste in advance and defrost.
2
Peel and remove seeds from the pumpkin, cut into small pieces, and heat in the microwave on high heat for 6 minutes.
3
Remove and mash into mud for later use.
4
Take 250g of flour and add pumpkin puree and yeast.
5
Knead evenly, mix into dough, and simmer for about 15 minutes.
6
Place the dough on a chopping board, roll it into rectangular thin slices, evenly sprinkle salt on the surface, and apply peanut oil.
7
Roll up along the length into a long strip.
8
Divide into small doses weighing about 30g.
9
Press flat with your hands and roll it out slightly.
10
Divide the frozen bean paste into about 30g portions and knead into small balls.
11
Take one portion of the bean paste filling and place it in a cake mixture, close and wrap it.
12
Wrap it into a ball and place it upside down for a moment.
13
After wrapping everything, flatten the balls uniformly, brush the surface with water, and sprinkle white sesame seeds evenly.
14
Pour a little oil into a pan and heat 50% into the cake batter (sesame side down) and fry over low heat.
15
Paint the bottom and turn it over. When both sides are golden yellow, it will be cooked.
16
If you look carefully, you can still see the layers ~ that is the crisp outer skin! Those who like it should also try it!Bean paste and pumpkin shortcake Make Tips
Friendly reminder: Using flour mixed with yeast instead of glutinous rice flour makes it easier to digest and absorb, and homemade red bean paste filling is lower in sugar with a better texture. Brushing a little oil on the pastry dough will enhance the crispiness. This brand-new red bean pumpkin pastry is fully ready to take its place as a main staple on our dining table!