pumpkin pie
By VicentaLakin
Recipe Recommendations
- pumpkin 300 grams
- glutinous rice flour 120 grams
- sugar 50 grams
- bread crumbs appropriate amount
- edible oil appropriate amount
- red bean paste appropriate amount
- sweetening
- fried
- an hour
- ordinary
Steps for pumpkin pie
1
Peel and cut the pumpkin into slices and steam over water. Remove the steamer from the steamer and let cool
2
Press the cooled pumpkin into a puree, add glutinous rice flour and sugar, knead it into a ball, and prepare the bean paste
3
Take a small dough, twist it round, press it flat, and wrap it in the bean paste
4
Then rub it round and flatten it into a round cake shape
5
Stick bread crumbs on both sides
6
Put it into a pan and fry (add it at the oil temperature), fry it over medium to medium heat, so that the inside will be cooked
7
Observe the coloring degree of the pumpkin pie and keep turning. When the pumpkin pie gradually expands and ripens quickly, increase the heat and fry it so that the surface is very crispy.
8
out of the potpumpkin pie Make Tips
1. After the pumpkin is steamed, the steamer containing the pumpkin must be removed from the steamer and let it cool to allow the water vapor to be completely dissipated.
2. Different varieties of pumpkins have different moisture content, and the glutinous rice flour is also different, until it is not sticky to your hands.
3. The oil temperature should not be too high when you are just frying, otherwise the pumpkin pie will have a burnt outer skin and a raw inner skin.
4. Fry the pumpkin cake at high temperature before starting the pan. The skin of the pumpkin cake will be crispy, but pay attention to the degree of coloring.
2. Different varieties of pumpkins have different moisture content, and the glutinous rice flour is also different, until it is not sticky to your hands.
3. The oil temperature should not be too high when you are just frying, otherwise the pumpkin pie will have a burnt outer skin and a raw inner skin.
4. Fry the pumpkin cake at high temperature before starting the pan. The skin of the pumpkin cake will be crispy, but pay attention to the degree of coloring.