Pumpkin pie

1

A small piece of pumpkin, evaporated in a leather closet cage and continued to evaporate for about 10 minutes. Pumpkin species may vary slightly in time. If you don't go to your old pumpkin, it's delicious. Prepare appropriate amounts of rice powder and white sugar。

2

Noodles and a soft, hard-and-sweet face, with a light finger and no sticky hand. Don't be too hard. If you're too hard, the pumpkin pie is hard。

3

IT'S ABOUT 1 CM THICK, IT CARVES OUT A HEART WITH A MIMIC AND SCRATCHES IT GENTLY FROM THE FACE. IT'S OKAY TO BE A TROUPE, AND THEN PUT YOUR HANDS IN A CIRCLE. IT'S JUST A MAN'S THING TO COOK A LITTLE BIT。

4

It's a good heart. It's a bakery. Five dollars for 150 grams. It's been used for many times。

5

WITHOUT A STICKY POT, A LAYER OF BOTTOM OIL IS BURNED TO 60% HEAT AND PLACED IN PUMPKIN PIE. LET'S TURN IT OVER QUICKLY AND MAKE IT LOOK BAD. THEN TURN THE FIRE AND SLOWLY BOIL. ONE CM THICK PUMPKIN CAKE WILL SOON BE COOKED. WHEN YOU SEE A PUMPKIN CAKE, BUT IT'S NOT TOO HEAVY, JUST TAKE IT OUT. WHITE SUGAR, VERY SOFT, AND A LITTLE PUMPKIN. WHEN IT COOLS, THE PUMPKIN PIE GETS A LITTLE STRONG, AND THE PUMPKIN TASTES MORE。

1. Pumpkin cakes are made with glutinous rice flour. If you use wheat flour, they probably won't taste very good, so remember not to be lazy. 2. You can also wrap them with your favorite filling, shape them into rounds, and fry them. 3. After the pumpkin cakes are in the pan, flip them quickly to set their shape, then fry over low heat until cooked. Take them out as soon as they start to color; the oil temperature shouldn't be too hot, or they will burn immediately. 4. Put them in the pan one by one and take them out one by one. Since time was tight, I didn't take photos of them in the pan, so you'll have to use your imagination. 5. It's also okay without breadcrumbs; in that case, the pumpkin cakes will be similar to fried tangyuan, just with a pumpkin flavor.