Pumpkin pastry
By VicentaLakin
One of the pastries that the Guangdong people have been missing in their new years, plus the evaporation of pumpkin mud, the colour of gold and gold, and the fullness of the gold and the rise in the steps。
Recipe Recommendations
- sticky rice flour 200g
- pumpkin puree 200g
- milk 225G
- oil 30g
- baking powder 5g
- yeast powder 3g
- sugar 90g
- sweetening
- steamed
- an hour
- simple
Steps for Pumpkin pastry
1
Get some sticky rice powder, sugar and milk。
2
Oil, yeast and powdered powder。
3
Pumpkin evaporates into mud。
4
Powdered with sticky rice powder, powdered with powder and yeast powder。
5
A full mix of sticky rice powder and yeast, and powdered bubbles。
6
Add sugar sugar to the sticky rice powder。
7
Get the sugar and powder evenly mixed。
8
Add milk and oil to the basin。
9
It's full and even without powder particles。
10
Add a little hot pumpkin mud to the rice paste。
11
Full mixing and flatening of the cover with a static fermentation, which can open fire and open up the water。
12
Prepare tin and baking cups。
13
When the water turns, the pumpkin rice is fully mixed into the cup。
14
Pumpkin can be poured into the ready rice paste, either at the level of a full nine or a paper cup。
15
The fire is 25 minutes away。
16
The two formulations were contrasted, and the white ones were pure rice powdered without yeast。Pumpkin pastry Make Tips
1. Pumpkin must be cooled until it's warm enough to add rice to avoid burning yeast. 2. A comparison of two versions has proved to be better and softer with yeast powder, and the only ones who do so will open their mouths but will not be soft enough to get cold. It doesn't take too long to wake up and start burning water when it's ready, and when the water starts, it's ready to steam。