Chestnut pumpkin
By VicentaLakin
A lot of chestnut mud had been hoarded before to be a moose dog, and the rest of the small bags were frozen about 200 grams per bag. I'd like to check the thawing effect. A portion of the corn starch has been added to the small stock of wheat flour at hand. The finished product has some ice-coated effects and tastes sweet and soft while it's hot。
Recipe Recommendations
- pumpkin 170 grams
- glutinous rice flour 100 grams
- corn starch 70 grams
- canned chestnut paste 200 grams
- dark chocolate a little
- sweet fragrance
- steamed
- half an hour
- simple
Steps for Chestnut pumpkin
1
Pumpkin cut small pieces and placed them in large bowls, covered with film, with small stitches along their edges, and the microwave “middle fire” heated for about eight minutes, so softly. (This step can also evaporate pumpkins with steam pans
2
Put pumpkins in mud while it's hot and add mixed rice powder and corn starch。
3
The above material is smooth and smooth。
4
Scratch the noodles into 20 grams of one. Note: A small piece of pasta will be reserved here for chocolate (or cocoa powder) to make “Pucumati”。
5
Put the agent simply round. The same treatment is used for chestnut mud, which is divided into 14 balanced agents, and is rounded。
6
Pumpkin, because of its different water content, makes noodles that are dry, are not easy to make, and can be watered and evened before production。
7
Squeeze the agent with your hands into a round thick piece, wrapped into chestnut mud。
8
Squeeze through the mouth, roll round, and gently press the flat circle. Pumpkin's stripes are pressed on the side of the fork。
9
A small amount of black chocolate (or cocoa powder) has been added to the small group of pasta previously set aside, and it has been smoothed as a material for the pumpkin。
10
Pumpkin with a fingertip。
11
Cold water on the pot, boiler in about 15 minutes。
12
When the fire closes, the top of the pot is opened and it can be eaten as hot as possible。
13
Tastes goodChestnut pumpkin Make Tips
The ratio of pumpkin mud to powder is 1:1 and the taste should be softer when all powder from the original formula is used. 2 The sweetness of the canned chestnut mud is high, and the pumpkin itself tastes sweet and no sugar is required. 3 If the flour is dry, it can be adjusted in small quantities. 4. The best taste for hot food。