Pumpkin cheeseball
By VicentaLakin
The ball rolls into the hot oil, and as it continues to roll, it slowly turns to gold, with the scent of pumpkins and cheese, and the population flows straight. This pumpkin cheeseball is the best thing to do when it comes out of the oven, with a little heat in the mouth, with a soft-skinned skin, a laced cheese and a full of white sesame, sweetness, and eating one and eating another。
Recipe Recommendations
- pumpkin 200g
- glutinous rice flour 200g
- white granulated sugar 20g
- white sesame appropriate amount
- mozzarella cheese appropriate amount
- salty and sweet
- fried
- an hour
- ordinary
Steps for Pumpkin cheeseball
1
Pumpkin goes to the skin to cut the seeds and boils in the pot for 15 minutes。
2
take out the good pumpkin and put it in the mixer and add 20 g of white sugar to the pumpkin mud。
3
Pumpkin mud mixed with rice powder。
4
Squeeze and make smooth, non-particle-free noodles。
5
a small agent that divides the noodles into 25 g on average。
6
The small agent is rounded and flattened with an appropriate amount of Masurira cheese。
7
Squeeze behind the seal and circle。
8
The white sesame is pouring out on the plate, the ball rolls around the plate, evenly covering the white sesame, and the pumpkin ball is ready to go。
9
The hot oil boiler, turn it into a little fire, blow it to gold and get it out
10
It'll be ready in a minutePumpkin cheeseball Make Tips
One, get the controlled oil and wait till it cools. Don't hurt the soup. Two, get the controlled oil and get a gasket on the bottom of the plate