Ingredients: pumpkin, glutinous rice flour, fine sugar and clear water.
Exercise:
1. Peel and slice the pumpkin, and cook it any way you like (the microwave oven is cooked in a big fire, if not, you can steam it in a steamer, but there will be more steam).
2. Pour the pumpkin slices into the basin, pound them into pumpkin puree with an ordinary eggbeater or a tablespoon while they are hot, and add appropriate amount of fine sugar and mix well.
3. After the pumpkin puree is cooled, add glutinous rice flour bit by bit according to the ratio of 1: 1. If the dough is too dry, add some water until it becomes pumpkin dough, provided that you don't touch it with your hands.
4. Divide the dough into small pieces, knead it into a circle and pat it flat. If you like the shape, you can also emboss the dough with a small mold and make it into a heart-shaped or flower-shaped shape at will …
5. Heat the pan, add a little olive oil, turn to low heat, and fry the pumpkin pie until golden on both sides. Finally sprinkle with shredded coconut.
Tips:
* * * The above method is without stuffing, or you can make pumpkin pie with stuffing, wrap it like jiaozi, rub it flat, spread it out and fry it in a pot.
-Coconut paste (practice: dissolve a small piece of butter about 20g, add 15g fine sugar, 50g shredded coconut and 40g whole egg liquid, and stir well. The amount of ingredients can be increased or decreased according to taste).
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This pumpkin pie is made by making cookies. Although it is not as crisp as biscuits, the soft pumpkin smells like coconut and is very delicious.
Exercise:
1. Pumpkins are cooked and pressed into mud (250g).
2, cooking oil 100ml until the color becomes lighter, add an egg and beat it into a thick paste.
3. Sift 1 00g flour and1ml baking powder into the egg oil paste and stir well.
4. Add 125ml coconut and mix well.
5. Finally, add pumpkin puree, mix well, put it in plastic wrap and refrigerate for 30 minutes.
6. After the loose pumpkin dough is taken out, take a small piece and roll it in coconut juice, knead it into a ball and press it into a round piece.
7. After the oven is preheated, bake at 190 degrees for 20 minutes.
Remarks:
1, pumpkin dough is wet, and it is easy to knead into balls after being wrapped in coconut juice.
2, like the super sweet taste can be compared by yourself.
Ingredients: pumpkin, glutinous rice flour and sugar.
Method: Wash pumpkin, peel it, cut it into small pieces, steam it thoroughly in a cage, take it out and stir it into mud, then add sugar and glutinous rice flour and mix well to form dough. Rub the dough into strips, add additives, then put it into a mold to make cakes, steam them in a cage and take them out. When eating, fry in a 50% hot oil pan until crisp.
Features: crisp and tender, with strong pumpkin flavor.
Supplement:
Make the crust with pumpkin, flour and corn flour. When buying pumpkins, you should choose ones with good appearance and bright colors, which are sweeter in your hand. Native pumpkin and golden pumpkin can be used.
Peel and peel the pumpkin, cut it into thick slices, put it in a microwave oven container, cover it and heat it for 7 minutes. It is recommended to use a microwave steamer with a filter screen, so that the evaporated water can leak to the lower layer. (Note, don't steam any more! )
Mash the cooked pumpkin, add flour and cornflour and mix well. The amount of flour is different from that of pumpkin. Too little flour will make it shapeless. The function of raw flour is to strengthen the cohesion of pumpkin pie. Raw flour should not be too much, too much will make it hard, and the ratio with flour is about 1: 9.
I just thought it was too dry to use only flour and pumpkin, so I beat an egg in it and added some oil.
The stuffing is red bean paste sold in the supermarket. You can also use any jam you like. I also mixed some chopped walnuts and peanut butter yesterday, which was also delicious.
The next job is to fry this lovely pumpkin pie. Take a pan and grease it. Don't be too angry. When the oil gets hot, pour out the excess oil. Recommended vegetable butter, the color is beautiful and the taste is more fragrant.
Dip your hands in cold water, pick up an egg-sized noodle ball, wrap the bean paste in it like jiaozi, fry it in oil until the fried noodles become hard, carefully lift it with a spatula and turn it over, and gently press it with the bottom of the spatula to ensure the smoothness of the pumpkin pie. When the other side is fried hard, the pumpkin pie is ready.
This method, due to the use of a large number of pumpkins, is crisp outside and soft inside, but it is difficult to cook. If the level is not good, you can reduce the amount of pumpkin, but put sugar.