Sesame quicksand pumpkin cake
By VicentaLakin
Recipe Recommendations
- pumpkin
- glutinous rice flour
- whole wheat flour
- white sesame appropriate amount
- white granulated sugar appropriate amount
- lard appropriate amount
- peanut oil appropriate amount
- sweet-scented osmanthus bean paste
- red bean
- osmanthus syrup
- sweetening
- skills
- ten minutes
- ordinary
Steps for Sesame quicksand pumpkin cake
1
Wash and cut the pumpkin into slices, place it into a microwave steaming bowl, and add a small amount of water.
2
Put the steaming bowl into the microwave.
3
Cook the pumpkin in the microwave at medium and high power for about 10 minutes to make it crispy.
4
Remove the pumpkin steaming bowl, add 45% glutinous rice flour and 10% whole wheat flour while hot, and stir well.
5
Knead into a wet dough (Note: Be sure to mix well while it is hot, without adding water).
6
Soak the red beans in water for 24 hours, wash them, place them into a microwave steaming bowl, and add a small amount of water.
7
Put it in the microwave, cook it at medium to high power for about 15 minutes, and steam the red beans to crispy.
8
It is best to keep the original grains when steamed and crispy red beans.
9
Choose sweet-scented osmanthus bean paste.
10
Add osmanthus syrup, white sugar, lard or olive oil and mix well to make "osmanthus sugar quicksand".
11
Pour the processed red beans into the osmanthus sugar bean paste while hot, and stir evenly to make "osmanthus sugar red bean quicksand".
12
After the "osmanthus sugar and red bean quicksand" cools down, place it on the chopping board together with the white sesame seeds for later use.
13
Take appropriate amount of "glutinous rice pumpkin dough" and knead it into a bowl.
14
Use a spoon to fill the "osmanthus sugar and red bean quicksand", and then gradually rotate it with your hand.
15
The "quicksand pumpkin pie" should be pure at the end and uniform in thickness. No "osmanthus sugar and red bean quicksand" should overflow, otherwise the appearance will be broken and caramel during frying and will be difficult to eat.
16
Put the prepared "Quicksand Pumpkin Cake" into white sesame seeds and stick it with white sesame seeds to make "Sesame Quicksand Pumpkin Cake". (Note: If the dough is too dry, it will not stick to the white sesame seeds, so the dough needs to be moist.)
17
Place the prepared "Sesame Quicksand Pumpkin Pie" on the side dish for later use.
18
Use the Gourmet's "Celebration of Two Festivals" prize "ASD V8128 Easy Cleaning Non-Stick Frying Frying Pan", pour a small amount of peanut oil into the pan and heat it.
19
Place the processed "Sesame Quicksand Pumpkin Cake" in the pan.
20
Cover the lid and fry over low heat until it is slightly browned. Turn over the cake, cover the lid and continue frying.
21
Fry and bake the two sides of the "Sesame Quicksand Pumpkin Pie" until they are slightly yellow. When the two sides of the "Sesame Quicksand Pumpkin Pie" are fried until they are slightly yellow, increase the flame appropriately and fry the two sides of the "Sesame Quicksand Pumpkin Pie" until golden yellow. Serve on the plate.
22
Renderings of the finished product of "Sesame Quicksand Pumpkin Cake".
23
Renderings of the finished product of "Sesame Quicksand Pumpkin Cake".
24
Renderings of the finished product of "Sesame Quicksand Pumpkin Cake".Sesame quicksand pumpkin cake Make Tips
Note: Make sure to add glutinous rice flour to the pumpkin pie dough while it is hot and evenly distributed without adding water.