Pumpkin

1

Raw materials。

2

Pumpkin slices are evaporated and made into mud。

3

Add lactation, powdered milk, powdered rice, sugar-appropriately rubbed into smooth rice noodles。

4

Equal equals。

5

One of the pieces was ploughed under the ground in half, and a hole in the hand was inserted into the cavity。

6

The other half of the tweezers are put on top, and they're backed up with molds。

7

A layer of milk, evenly covered in breadbaskets, makes a living。

8

You can eat it now, you can freeze it in the fridge, and you can blow it up when you eat it。

9

The hot oil goes in, and the fiery butter is fine. The fried pumpkin pie needs to be eaten while it's hot。

1. Do not knead the glutinous rice flour dough too hard; it prefers a gentle touch. 2. I chose mixed nuts for the filling, but you are not limited to this; you can adjust according to your preference, use just white sugar, or even leave it empty. However, the filling cannot be too soft or runny, as the glutinous rice dough is difficult to handle. The filling needs to be slightly firm, or you can freeze it for a while. Using softened raisins and dried fruits will taste especially delicious. 3. I used a cookie mold to shape them. If you don't have one, you can shape them into round cakes; the taste is the same. A mooncake mold can also be used. 4. Do not brush with egg wash. You can use water instead of milk, but do not brush with egg wash. It will affect the aroma of the pumpkin. 5. It is best to choose a mature pumpkin, specifically the kind that is soft, glutinous, and sweet. Using round, small pumpkins is not recommended.