Pumpkin cakes
Recently, it rained for a long time and had nothing to do at home. When I turned around, I found an old pumpkin standing in the corner. I thought, why not make a snack for pumpkin cakes, so I went into the kitchen and started to get busy...
Recipe Recommendations
- old pumpkin half a
- glutinous rice flour appropriate amount
- garlic appropriate amount
- sweetening
- fried
- three-quarters of an hour
- simple
Steps for Pumpkin cakes
1
Cut open the old pumpkin, peel it, take out the pumpkin seeds and pulp, wash it and cut it into long strips for later use
2
Lay the cut pumpkin strips in a steamer and steam under water
3
Cover the pot and steam for 15-20 minutes
4
The steamed pumpkin looks soft
5
Use a spatula to scoop out the cooked pumpkin along the edge of the steamer, and add the glutinous rice flour to be mixed.
6
Prepare a clean basin and stir it later
7
Add glutinous rice flour
8
Cut off the garlic paste so that the pumpkin pie will have a bit of garlic flavor (I just like it personally)
9
Add the mashed garlic
10
Start stirring with chopsticks
11
Stir it until it is relatively strong (I don't know how to describe it in the technical terms, so for now)
12
Let's start making cakes
13
Sprinkle some powder on the blade to avoid sticking
14
Put a little vegetable oil in the pan and heat it
15
Let's start frying pancakes
16
Fry on both sides until one side is browned
17
Serve and try it while it is hot to satisfy your cravings first
18
The first pot was a little too hot and burnt. Try another pot and control the heatPumpkin cakes Make Tips
Key points for refining pumpkin cakes: 1. Because the old pumpkin itself has a high sugar content, you don't need to put white sugar, otherwise it will be too sweet and sweet. This is a different matter for those who love sweets. 2. Steaming the pumpkin first, don't boil it. There is too much water when boiling. Add it constantly when blending the flour. Add it constantly. Add it, keep adding it, it's a bottomless hole. 3. When kneading the cake, you can put it in the refrigerator for 5 minutes and take it out. 4. When frying, you must have less oil. Just right, otherwise it will be fried. 5. Use medium heat when frying, and never use high heat. Easy to burn and paste 6. If you don't need it, you can rub it into small balls, put it in the refrigerator, and use it at any time. The above is the whole process of making my pumpkin cookies. You also like it when you put them in the pot. You can walk into the kitchen on a weekend or afternoon and fiddle with it, maybe you will make new discoveries!