When making pumpkin pie, it is best to use glutinous rice flour instead of wheat flour. Adding glutinous rice flour to pumpkin pie will make pumpkin pie softer and glutinous, while adding starch or corn flour will prevent pumpkin pie from being too sticky and not easy to take. The taste of glutinous rice flour will be softer and glutinous, and the wheat flour of glutinous rice flour will be thicker, which will not be very easy to steam even after the pumpkin pie is cooled. Therefore, glutinous rice flour must be added when making pumpkin pie. Because glutinous rice flour will appear a little when it is cooked immediately, it will be very sticky when eating.

Pumpkin cakes have good nutrients, and pumpkin cakes made of wax gourd as raw materials can fill the body after taking them. The necessary nutrients must be glutinous rice flour when making pumpkin cakes. Pumpkin cakes made of glutinous rice flour will become more fragrant and soft. Prepare wax gourd in advance. Be sure to peel off the skin and dig up the pumpkin seeds. Then cut the wax gourd into small pieces, take it out of the pot, boil it with boiling water and put it on the pot. It is best to steam the wax gourd in a wok for 15min, and it will be very easy to cook.

Take down the cooked wax gourd and pour it into a pot. Gently press it into carrot paste with a spoon. Pour it into glutinous rice flour, corn flour, white sugar, etc. and mix well. Be sure to knead it into dough clockwise, and then make it into pumpkin balls with uniform size. Install the pumpkin balls with a gun. It is best to wrap one side of bread crumbs outside the pumpkin cake. In this case, the pumpkin cake should not be fragile when fried in the pot. Pour a small amount of vegetable oil 5minto the pot, pour the pumpkin pie into the frying machine at 70% heat, and fry it for 4 to 5 minutes, until the melon turns golden, and the pumpkin pie will be softer, so in the case of making pumpkin pie, you must add glutinous rice flour and 1 corn flour, which can prevent the glutinous rice flour from being soft and glutinous, so the viscosity of wheat flour can be integrated with cassava starch.

In the case of making pumpkin pie, you must choose a relatively smooth melon. The pumpkin pie will be soft and waxy, and try not to put too much white sugar in the carrot paste. Because the white sugar will open to the outside world too much when it is hot, it will cause the pumpkin pie to be unshaped and uneven in color. 5min the case of fried pumpkin, it is necessary to grasp the degree of ripeness. The temperature is not easy to be too high, and 70% heat can be achieved. If the oil temperature is too high, the pumpkin pie will be burnt on the outside, but it is still uncooked inside. You don't have to float on it for 4 to 5 minutes to fish it up. Because pumpkin pie belongs to fried food, it is best to apply it properly without too much intake to cause fat accumulation.