Law. Material: (about 15 finished product)
Cake crust: pumpkin (with skin) 300g, glutinous rice flour160g, and fine sugar 20g.
Stuffing: peeled taro 250g, milk 50g, refined sugar 20g, butter10g, cheese (mozzarella cheese) 60g.
Ingredients: a little cooked sesame (or bread crumbs)
Tips:
1, steamed taro is mashed while it is hot, which is easy to mash and delicate in taste;
2. The water content of pumpkin puree is different, and there is no quantitative glutinous rice flour to add. Glutinous rice flour should be added several times, while stirring until it is all mixed into a flocculent shape, and then the dough can be kneaded until it can be kneaded into a smooth dough.
3. Slowly fry the pumpkin pie on a small fire, don't fry it black;
4. The fried pumpkin pie is eaten hot, crisp and tender outside, sweet and delicious, and can be brushed.
Peel the pumpkin, dice it, steam it in a pan for15min, dice the cranberries, take them out after steaming, mash them, add cranberries, rice and starch, stir them evenly, arrange them into cakes, add cheese, arrange them into cakes, brush out the pan oil, add pumpkin rice cakes, and fry them on low fire until both sides are golden. The pumpkin pie painted is really delicious, but how to make it is still quite troublesome. Let me tell you, this is the step and practice of pumpkin pie. Material: (15 finished product) cake crust: pumpkin (with skin) 300g, glutinous rice flour 160g, and fine sugar 20.
G Filling: peeled taro 250g, milk 50g, fine sugar 20g, butter 10g, cheese (mozzarella cheese) 60g Ingredients: a little cooked sesame (or bread crumbs) Tip: 1, steamed taro is mashed while it is hot, which is easy to mash and has a delicate taste; 2. The water content of pumpkin puree is different, and there is no quantitative glutinous rice flour to add. Glutinous rice flour should be added several times, while stirring until it is all mixed into a flocculent shape, and then the dough can be kneaded until it can be kneaded into a smooth dough. 3. Slowly fry the pumpkin pie on a small fire, don't fry it black; 4. The fried pumpkin pie is eaten hot, crisp and tender outside, sweet and delicious, and can be brushed.
Peel the pumpkin, dice it, steam it in a pan for15min, dice the cranberries, take them out after steaming, mash them, add cranberries, rice and starch, stir them evenly, arrange them into cakes, add cheese, arrange them into cakes, brush out the pan oil, add pumpkin rice cakes, and fry them on low fire until both sides are golden. The pumpkin pie painted is really delicious, but how to make it is still quite troublesome. Let me tell you, this is the step and practice of pumpkin pie. Ingredients: (finished product: 15) cake crust: pumpkin 300g (with skin), glutinous rice flour 160g, and fine sugar 20g. Stuffing: peeled taro 250g, milk 50g, fine sugar 20g, butter10g, cheese (mozzarella cheese) 60g. Ingredients: cooked.
Tip: 1, steamed taro is mashed while it is hot, which is easier to mash and has a delicate taste; 2. The water content of pumpkin puree is different, and there is no quantitative glutinous rice flour to add. Glutinous rice flour should be added several times, while stirring until it is all mixed into a flocculent shape, and then the dough can be kneaded until it can be kneaded into a smooth dough. 3. Slowly fry the pumpkin pie on a small fire, don't fry it black; 4. The fried pumpkin pie is eaten hot, crisp and tender outside, sweet and delicious, and can be brushed.