Pumpkin soy-crackers
By VicentaLakin
Pumpkin contains components such as starch, protein, carrots, vitamin B, vitamin C and calcium, and phosphorus. Pumpkin has a better nutritional content and a higher nutritional value. Not only is it because of its nutritional value, but it seems that one of the more important reasons I often use it is that he has a golden color, which is so powerful, that I'm always fascinated by it:) and it's so soft and sweet that I love it. It's softer when it's hot, it's cool when it's cold
Recipe Recommendations
- pumpkin puree 150 grams
- glutinous rice flour 160 grams
- ordinary flour 40 grams
- bean paste 150 grams
- coconut 50 grams
- white granulated sugar 20 grams
- salt 2 grams
- sweetening
- steamed
- half an hour
- simple
Steps for Pumpkin soy-crackers
1
Pumpkin goes to the skin, cleans it up, takes out the pumpkin with sugar and salt while it's hot
2
When the pumpkin's mud cools, add rice and flour
3
It's not too dry
4
Split the pumpkins into little pieces, and then take the right amount of soy sauce and make it a little ball
5
Squeeze the pumpkin noodles with a thumb and an index finger in the form of a little wine cup and wrap them in a soy sauce and twirl them
6
Pack it up and round it up
7
When you're ready, put it in the steam pan
8
Take it out while it's hot, roll it over the coconut and stick it to the surface
9
A good coconut ballPumpkin soy-crackers Make Tips
1. Steaming the pumpkin with the rice yields a slightly drier result than steaming it in a pot, so the amount of flour depends on the moisture of the pumpkin puree.
2. Adjust the ratio of all-purpose flour to glutinous rice flour to your taste; I tested this a few times and found this ratio works best.
3. If the filling is relatively sweet, you don't need to add sugar to the pumpkin puree at the start. Since I'm using homemade red bean paste that isn't very sweet, adding a little salt is mainly to balance out the richness.