Old pumpkin pie
Ingredients: 250g old pumpkin, right amount of white sesame, one breakfast cake, 0/5g white sugar/kloc, 0/50g glutinous rice flour/kloc.
Steps:
1, peel the pumpkin, remove the pulp and cut into pieces, steam it, add sugar while it is hot, grind it into mud, and let it cool.
2. After the pumpkin puree is cooled, add glutinous rice flour and knead it into dough.
3. Take about 20-25 grams of dough, then press it into a cake with biscuits, and then roll a layer of sesame seeds on the edge.
4. Put the oil in the pan and fry it on a small fire. Turn it in time to prevent the biscuits from zooming. Remove the oil from the pan with a kitchen paper towel and let it cool.
Traditional pumpkin pie
Ingredients: glutinous rice flour110g, pumpkin 220g, and proper amount of sugar.
Steps:
1, peel the pumpkin, remove the pulp and cut into pieces, and steam on the pot. After steaming, put it in a pot, add sugar while it is hot and grind it into mud. Then add glutinous rice flour and knead the dough.
2. Take out a small piece of kneaded noodles, make them into dumplings, squash them, put them into a pancake pan, fill the pancake pan, add a little oil, fry them until both sides are brown, and serve them out.
The cake pan can be used without oil, which is healthy. )
Pumpkin pancake
Ingredients: flour, pumpkin, salt, onion and sesame oil.
Steps:
1, add water to flour and knead it into dough. The hardness is almost the same as that of dumpling skin or cake skin. Cover it with plastic wrap and leave it for a while.
2. Peel the pumpkin, remove the pulp, and wipe the silk with a tool (the finest kind)
3. Add chopped green onion, sesame oil and a little salt to the shredded pumpkin and mix well.
4. Take two dough balls of similar size and roll them into thin slices respectively. The thinner the dough, the better.
5. Take one of the cakes, evenly spread the shredded pumpkin on the dough, then cover the other dough and compact it around.
6, big hot pot, turn to medium heat after heat penetration, do not put oil, put the cake into the pot, turn the cake by hand, so that it is evenly heated. When one side is almost fried, turn over and fry the other side, and go back and forth twice.
(ps: Friends who like sweet food can replace chopped green onion, sesame oil and salt with butter, sugar and a little salt. It's delicious like this. )
Pumpkin bean paste cake
Ingredients: pumpkin puree 300g, high gluten flour 400g, bean paste 200g, yeast powder 5g, salt 2g and sugar 20g.
Steps:
1, peel the pumpkin, remove the pulp and cut it into small pieces, add cold water to the pot, and steam the pumpkin for 15 minutes. The steamed pumpkin is pressed into mud and cooled for later use.
2. Add yeast powder, sugar and salt to the flour. Add pumpkin puree and mix the dough until the dough is smooth. Cover with a lid or plastic wrap to make the dough twice its original size. Rub the dough to get rid of the air inside.
3. Divide the dough into 60g pieces, cover with plastic wrap and wake up for 15 minutes.
4, the small dough is rounded, pressed into a nest shape and wrapped in as much red bean paste as possible. After collecting the mouth, it is sealed downwards and pressed into a cake shape.
5. Put the pressed dough into a pan, and turn it into a small fire after a minute of high fire. Fry on both sides for about 10 minutes.