Pumpkin bean paste cake
By RyleighRatke
Pumpkin contains starch protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. It is rich in nutrients. Pumpkin is warm in nature, sweet in taste and non-toxic. It enters the spleen and stomach meridians and can moisten the lungs and qi, eliminate phlegm and eliminate concentration. Detoxify, treat cough and asthma, treat lung carbuncle and constipation, and have diuretic and cosmetic effects.
Recipe Recommendations
- sweetening
- fried
- several hours
- ordinary
Steps for Pumpkin bean paste cake
1
Cut the pumpkin into strips and place it in a pressure cooker and steam with water. Defer the air and steam for another 5 minutes.
2
Peel off the soft skin on the outside of the pumpkin and use a small shovel to make the pumpkin strips into mud for later use.
3
Put the pumpkin puree into the flour, add eggs, a small amount of yeast, and a suitable amount of water, knead it into a soft dough, and place it in a container to wake for an hour.
4
Knead the awakened dough evenly, divide it into uniform dough, and then roll it into a cake with a thick middle and thin periphery.
5
Put appropriate amount of bean paste filling on the dough cake.
6
Knead the awakened dough evenly, divide it into uniform dough, and then roll it into a cake with a thick middle and thin periphery.
7
Support the dough with your thumb, and start to fold the dough evenly with your index finger. Press it (the pleats should be as dense as possible and even), pinch the mouth tightly, pull off the excess thick dough knots, place the bottom down, and then Use a rolling pin to gently roll thin into a green pie. (Be careful not to miss it)
8
Heat the wok, add a little oil, add the pie bottom down, and slowly fry over medium to medium heat.
9
Fry until golden brown on both sides and serve.
10
Enjoy the delicious food.