When the season enters autumn, the climate will gradually become dry, and the human body needs to properly supplement foods rich in vitamins A and E to enhance the body's immunity, which is of great benefit to improving the symptoms of autumn dryness. Among many foods, pumpkin is a good choice. It is not only rich in vitamin E, but also contains beta carotene, which can be converted into vitamin A after being absorbed by the human body. There are many ways to eat. The pumpkin pie made of glutinous rice flour and flour is a kind of food with very good color, shape and taste.

The main ingredients for two people.

500 grams pumpkin

400g glutinous rice flour

Flour100g

400g red bean paste

condiments

2 tablespoons condensed milk

Vegetable oil 1 tablespoon

Steps 1 encyclopedia of golden pumpkin cake practices

Choose an old pumpkin. The older it is, the less water it contains and the richer its flavor. Peel and cut into thin slices.

Instructions on how to make golden pumpkin pie

Cover with high-temperature plastic wrap, and cook pumpkin twice in microwave oven at high heat until soft and rotten. Microwave oven is faster than steaming, and it won't add moisture. Recommended method.

Home cooking of golden pumpkin pie

Press the soft pumpkin into pumpkin puree.

Simple method of golden pumpkin pie

After the pumpkin puree cools down a little, don't wait until it cools down. The dough is easy to crack. Add glutinous rice flour and flour in batches and mix well. The amount of glutinous rice flour and flour actually needs to be determined according to the water content of pumpkin itself.

Step 5 How to eat the golden pumpkin pie?

Then add condensed milk and vegetable oil and mix well.

Step 6 How to make golden pumpkin pie?

After mixing evenly, continue to knead the dough by hand. If it is too wet, you can continue to add glutinous rice flour and flour until it is kneaded into a certain elastic dough and left for about 20 minutes.

Step 7 How to fry golden pumpkin pie?

You can buy ready-made bean paste or make it yourself. Lotus seed paste and mung bean paste can be added. Add stuffing according to your own preferences. Weigh the dough and red bean paste together to about 50 grams. The amount of red bean paste can be increased or decreased according to your own preferences, as long as it can cover the filling.

How to cook golden pumpkin pie

Wrap red bean paste with flour and make jiaozi.

Step 9: How to stew golden pumpkin pie?

Prepare the mold

Step 10 How to stir-fry golden pumpkin pie?

Coat the inner wall of the mold with vegetable oil, and then put the dough into the mold.

How about golden pumpkin pie?

Gently press the demoulding, and the semi-finished pumpkin pie is ready.

Step 12 How to make golden pumpkin pie?

Or press the dough into a pumpkin shape and use a toothpick to press out the pattern.

Step 13 How to fry golden pumpkin pie?

Cut the leaves of Zongzi into blocks of appropriate size and coat them with vegetable oil to prevent adhesion.

Step 14 How to cook golden pumpkin pie?

Boil for about 15 minutes and stew for 2 minutes.

Step 15 How to stew golden pumpkin pie?

Pumpkin-shaped pumpkin pie can be decorated with twigs at the top. Isn't it cute?

Step 16 Making Golden Pumpkin Cake

Because glutinous rice flour is mixed with a certain amount of flour, pumpkin pie is not easy to collapse and deform during steaming, and its taste is more elastic. The pumpkin pie presents a beautiful golden color and a faint pumpkin fragrance. The milk flavor and sweetness of condensed milk increase the flavor of pumpkin pie, and red bean paste is soft and sweet, which is a good choice for afternoon tea or breakfast. You can also have a lovely snack on Mid-Autumn Festival.

Finished product drawing

Cooking tips

Eating too much pumpkin and taking too much β -carotene is easy to get yellow skin of carotene, so the amount of pumpkin eaten every day should not exceed the amount of one staple food. In addition, when a certain amount of flour is mixed into glutinous rice flour, pumpkin pie is not easy to collapse and deform during steaming, and its taste is more Q-elastic.