Eat more pumpkins in autumn. Pumpkins are very nutritious. Eating more can moisturize the lungs, prevent cancer, and have beauty effects. Pumpkin is a natural dye. There is no need to add any additives to processed food. The pasta will be golden and very appetizing. Children eat very healthily. My children have started school, and I don’t know what’s delicious for breakfast. The noodles are single and the fried dough sticks are greasy and unhealthy. So I made these pumpkin pasta at home. The whole family liked it. I made more and froze it. You can eat it after thawing it. There is no need to get up early in the morning, and the children can eat comfortably.

First course: Pumpkin cake

Detailed steps

Prepare ingredients: 200 grams of pumpkin, appropriate amount of glutinous rice flour, one banana, appropriate amount of grated cheese. First, peel and remove the flesh from the pumpkin, then rinse it with water. I bought a small pumpkin, which is sweet and waxy, and is very suitable for making pumpkin pie.

Cut the pumpkin into thin slices, place it on a plate, and steam until cooked, it will be ready in about ten minutes.

Use a rolling pin to mash the pumpkin slices into pumpkin puree, add glutinous rice flour in small amounts step by step, and turn it into a pumpkin dough that is soft and hard.

Put the pumpkin dough on the board, arrange it into a long strip, and add 5-6 dough ingredients. Then roll each dough dough into a round shape by hand, similar to a glutinous rice ball, and cover it with plastic wrap.

Prepare a container, cut the banana into thin slices, mash it into mashed banana, and add grated cheese. Take a pumpkin ball, press it with your hands into a dough that is slightly thicker in the middle and thin on the edges, add the filling, turn the tiger's mouth and push it up little by little to wrap the filling. Be sure to pinch the seal tightly to prevent the filling from flowing out, and then press gently to flatten it.

Brush oil on the bottom of the pan, gently put the pumpkin pie into the pan, and turn on the heat. Fry over low heat until golden brown on one side, then turn it over. Fry for about 3 minutes, then turn over. Fry until the cake puffs up slightly and springs back immediately when pressed with a spatula without collapsing. The pumpkin cake is ready.

Second course: pumpkin cake

Detailed steps

Preparation ingredients: 60 grams of pumpkin puree, 4 eggs, 70 grams of sugar, 30 grams of corn oil, 30 ml of milk, 60 g of flour. First peel the pumpkin, then scoop out the flesh, cut it into thin slices that are easy to steam, put the cut pumpkin on a plate, and then put it in a steamer to steam for 6 minutes. Just squeeze it out easily with chopsticks. Turn off the heat, take out the steamed pumpkin, and then grind it into a puree with a spoon. The finer the better. Take an egg separator and separate the egg yolk and egg liquid. Put the egg yolk in one basin and the egg white in the other basin. Add sugar, corn oil, and milk to the egg yolk bowl, and beat evenly with an egg beater. Then put the pumpkin puree into the whipped liquid and continue to beat until the pumpkin puree and egg yolk are completely combined.

Sift in flour, medium or low-gluten flour is acceptable. Continue to use the egg beater to beat into a thick paste. Lift the egg beater for better fluidity. Add a few drops of white vinegar to the chicken whites. Use an electric egg beater to quickly beat the egg whites into foam, then add one-third of the white sugar. , beat into white foam, add the remaining sugar in 2 batches, beat slowly until creamy. After whipping the custard, lift the whisk and pull out a tip.

Put one-third of the egg whites into the batter, and mix evenly with a shovel. Do not stir, as it will easily disperse the egg white foam. Add the egg whites to the batter in three batches and mix evenly. Take a few paper cups, put the batter into the paper cups until they are 80% full, add a few dried cranberries for decoration, and shake the cups flat.

Preheat the oven in advance, adjust to 170 degrees Celsius, and bake for 30 to 40 minutes. Halfway through baking, the cake will expand in volume and will rise out of the cup. Continue baking until the surface is browned. When the time is up, take it out of the oven and let it cool, unmold it and you can eat it. Wow, it is very soft and delicious. The light pumpkin fragrance fills the house.

Third course: Pumpkin dough cake

Detailed steps

Ingredients to prepare: 180 grams of pumpkin, one egg, 30 grams of sugar, 3 grams of yeast, flour Just the right amount. First prepare half a small pumpkin, about 180 grams. Peel the pumpkin, wash it and use a spoon to scoop out the flesh and seeds. Cut the pumpkin into thin slices and place it on a plate. If the pumpkin is dry, add a few drops of water and steam it for 8-10 minutes.

Take out the steamed pumpkin, pour it into a large bowl, use a spoon to press it into pumpkin puree, add an appropriate amount of sugar according to your own taste (you can leave it out if you don’t like sweetness), and beat again. Add an egg and when the pumpkin puree is warm, add 3 grams of yeast.

Use a spoon to mix these ingredients thoroughly and evenly. Stir for a while to allow the yeast, sugar and egg liquid to blend into the pumpkin puree. Add an appropriate amount of flour to the pumpkin puree. The amount of flour should not be too much. Add flour while stirring with chopsticks. Stir into large dough, and then add 20 grams of cooking oil. Knead the pumpkin flour into a slightly soft pumpkin dough, cover it and let it rise until it doubles in size.

The dough will ferment twice in size. Sprinkle a little flour on the chopping board. Take out the fermented pumpkin dough and knead it well to remove the air. The cake will be delicious. Say, knead for about 5 minutes. Arrange the kneaded dough into a long strip and place 8 evenly sized dough balls. Knead each small piece of dough just like kneading steamed buns until the surface of the dough is smooth.

After the dough is kneaded, place it on the chopping board one by one. Be sure to sprinkle a little dry flour on the bottom of the chopping board to prevent sticking.

Then flatten the dough gently with the palm of your hand and pat it into a cake shape. Then cover it with plastic wrap and start to rise it twice. After about 20 minutes when the weather is hot, the size of the cake will increase significantly. It will be light and fluffy when you pick it up. Use Dip a rolling pin in a little water and dot it in the middle of the dough, then dip it in white sesame seeds and dot it in the middle of the dough again.

Turn on the electric baking pan over low heat. No need to add oil. Place the prepared cake embryos in the pan and slowly cook over low heat. After about 2-3 minutes, the bottom of the dough will be slightly brown and start to turn over. In order to shorten the time, we can find a higher pot lid to cover. Fry until both sides of the cake are golden brown and do not collapse when pressed with a spatula. The pumpkin cake is ready.

Course 4: Pumpkin Blossom Steamed Buns

Detailed Steps

Preparation of ingredients: 280 grams of pumpkin, wash, peel and steam in a pot, add 20 to 30 grams of white sugar, press the pumpkin into a fine paste, then add 2 eggs, stir evenly, add 4 grams of yeast, stir until the yeast is completely melted, add eggs to make the taste softer, then add 400 grams of low-gluten flour, low-gluten flour Flour makes the buns bloom. Just knead it a little and let it rest for 15 to 20 minutes to prevent gluten from forming. The higher the gluten, the less likely the buns will bloom.

Slightly knead the risen dough into 4 portions, turn each dough mixture inward and knead 10 times to form a round steamed bun embryo. Next, prepare several small molds, which can also be bowls. Brush the molds with oil, put in the raw embryo, cover with plastic wrap and let it rise for 10 to 15 minutes. The mold is used to create an extrusion effect on the bottom and sides of the steamed buns.

Steam in a pot under water for 20 minutes over high heat, then turn off the heat and simmer for 5 minutes. After taking it out of the pot, let it dry for a while before demoulding. This will make demoulding easier. The gluten content of low-gluten flour is low, so the texture is soft and delicate, similar to the texture of cake.

Course 5: Pumpkin mooncakes

Detailed steps

Preparation of ingredients: 200 grams of pumpkin, 180 grams of glutinous rice flour, 60 grams of glutinous rice flour (you can use low temperature if not available) Gluten flour instead), 350 grams of bean paste, appropriate amount of hawthorn rolls. Prepare 200 grams of pumpkin, wash and cut into thin slices, steam in a steamer for 10 minutes.

After steaming the pumpkin, take it out and pour it into a larger basin. Use a spoon to press it into pumpkin puree. If you like it sweet, you can add some white sugar, then add 180 grams of glutinous rice flour and 60 grams of glutinous rice flour. After mixing evenly, start kneading it into a soft and smooth dough. If it is too dry, add less water; if it is too sticky, add less glutinous rice flour.

Prepare a small basin, pour 350 grams of bean paste, and then cut the hawthorn rolls into small particles with a knife, stir them evenly with chopsticks, and set aside. Take a flat plate, roll the bean paste puree into small balls with your hands, about 30 grams each, 14 balls per week. The pumpkin dough is also rolled into small balls with your hands, about 20 grams each, 14 balls each.

Spread a little vegetable oil on your hands to prevent the dough from sticking. Take a piece of pumpkin dough and press it with your hands into a dough piece that is slightly thicker in the middle and thinner on the edges. Place the bean paste ball on top of the dough piece. Use the tiger's mouth closing method to wrap the bean paste filling, and remove the excess dough at the closing edge. After wrapping all the dough with fillings, roll it into a ball with your hands.

Pour a small amount of glutinous rice flour into the mold to prevent sticking, roll the dough into an oval shape slightly smaller than the diameter of the mooncake mold, and then press vertically downwards quickly. (The mold I used is 50 grams) Then put it in a steamer and bring it to a boil over high heat, then turn to medium heat and steam for 15 minutes until it’s done. After taking it out of the pan, let it cool before eating.

Course 6: Pumpkin Buns

Detailed steps

Prepare ingredients: 500 grams of flour, 160 grams of pumpkin, 6 grams of yeast, and 3 grams of sugar. Peel the pumpkin and cut into thin slices. Steam it in a steamer for about 7 to 8 minutes. Place the steamed pumpkin in a basin. Let the pumpkin dry for a while without scalding your hands. Add 3 grams of yeast, stir the pumpkin with a spoon and grind it together into pumpkin puree. Add about 200 grams of flour. If the dough is soft, you can add more flour.

Stir into dough and knead it into a smooth dough. Cover it with plastic wrap and let it rise in a warm place until it doubles in size. Then mix the remaining 300 grams of flour into a dough and put the flour in a basin. , add 3 grams of yeast to 180 ml of warm water to dissolve, pour into the flour, and stir with chopsticks to form a dough.

Knead into soft dough, cover with plastic wrap and ferment until doubled in size. When both types of noodles are fully fermented, the dough will be fermented into a honeycomb shape. Sprinkle an appropriate amount of flour on the board, take out the dough, knead the dough to deflate the air, then knead it into a long strip, add 10 to 12 small doughs of even size, and make a comprehensive dough. Make the dough slightly larger and the pumpkin noodles smaller. Cut them all and knead them inward to form a small dough. Roll the white dough into the shape of a bun skin, put the pumpkin dough on it, close it with the method of making a bun, and then use a tiger's mouth to make it flat. After everything is wrapped and reunited, cut it into cross shapes with a knife, put it in the pot under cold water, and put the prepared dough in the steamer. If there is no cage cloth, you can brush oil on the grate to prevent it from sticking. Cover the pot, turn on the heat and steam for 15 minutes. Steam and simmer in the pot for 5 minutes. The soft flowering pumpkin steamed buns are ready. They are super delicious.