Pumpkin tacos
By VicentaLakin
The golden luminous, squirming pumpkin nachos are so sweet that every time I eat them, it reminds me of my childhood. And the staple food was of corn-coated and white-coated. So Mom and Dad used to make corn noodles more acceptable to our kids. And this corncake is our favorite. Dad's a Yunnan, like Yunnan's local practice, put wet sheets on the steam drawers, then put wet corn paste on the drawers, and he made a big confectionery. So when it comes to the pastry, I think of the word "cake." Now the diet is so fine that the coarse grain is even more rare. Sometimes I put red-trees in my haircakes, sometimes red beans, sometimes cinnamon flowers, so that it's always new and it's not enough to eat. Today's hair cakes have two bright spots, one with 100% pumpkin mud instead of water, so the finished product is gold and yellow, and the other with red bean is more nutritious. They don't have sugar in them, they're dependent on the pumpkin's own sweet taste, and they put tofu milk on them. It's called a fragrance. They ate half a large one。
Recipe Recommendations
- medium-gluten flour 120 grams
- cornmeal 100 grams
- Pumpkin paste 240 grams
- cooked red bean 80 grams
- dry yeast 3.5 grams
- baking powder 3 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for Pumpkin tacos
1
The red beans had a cold-water bubble one night in advance。
2
The fire is cooked, only the red beans are ripe, and the soup juice is drinkable。
3
Pumpkin goes to the seed and chooses the yellow and sweet。
4
Slice first and then cuttin, and steam the fire for 15 minutes。
5
Pumpkin with a cuisine stick。
6
The material is ready, with barbed flour and corn flour in the bowl, and today two versions are made, the left is powdered without bubble, the right is powdered, and the other materials are used in the same amount。
7
Flour, corn flour, yeast (buff powder) are mixed evenly。
8
Pumpkin mud pouring into it; it's not the same thinness, so it has to be added on a case-by-case basis。
9
The pasta should not be too dry or too thin, with spoons, and the excess can fall, and not easily attached to spoons; it is a key step in the rise and softness of the mouth; if it is too thin, there will be a small increase in the sediment in the middle, if it is too dry, and if the steamed paste is dry。
10
The amount of red beans can be adjusted as much as you like。
11
It's evenly plattered with spoons; this is the last made of pumpkin corn。
12
Six inches of cake mold with a piece of oil on the base, with a little vegetable oil on the four walls; no cake mold, either with a pottery bowl with depth or with high temperature glass。
13
Separated the paste into the mold, with a spoon and lightly pressed the porcelain and the surface levelled; fermented in warm and wet; and fermented in a steam tank with a little temperature and humidity for about 50 minutes。
14
It's almost twice as big。
15
The time may be adjusted according to the depth of the mould; the face is thinner and the time of the steam is shorter; the thicker the face, the time of the steam is extended to ensure full maturity from the inside to the outside。
16
Steamed hairloaf can be removed directly and dry to the point where hands can touch。
17
It's so easy to get rid of it, eat it while it's hot and tastes good。
18
Pumpkin tacos. Taste soft and sweetPumpkin tacos Make Tips
One, the corn paste is free, so it has to grow to a certain height with the condensity of the condensed flour, which also makes it more nuanced; two, the red bean is to be boiled after the hair has thawed, and the red bean soup is not to be used in the flour, so it does not affect the face of the cake because the soup is too red; three, the hot cakes are soft, the cold becomes hard and the heat is reheated; and four, the pumpkins are sweet, so white sugar can be added to it without a decision of preference。