If there is no microwave oven, steam it in a steamer. Cut the pumpkin into small pieces, put it in a steamer and steam it in water, then take it out;
2. When the pumpkin is hot, grind it into pumpkin puree with a spoon, add glutinous rice flour (the amount of glutinous rice flour added is appropriate for the dough not to stick to the hands, and no additional water is needed) and knead it into a ball.
Then add a spoonful of cooking oil to prevent it from sticking to your hands, rub it evenly, cover it with plastic wrap and put it aside for proofing 15 minutes;
3. Take the dough the size of an egg, round it and press it flat, wrap in a proper amount of red bean stuffing or mung bean stuffing, pinch it tightly, gently round it and press it flat.
Make them into small round cakes. Repeatedly, all the dough and stuffing are used up;
4. Wrap white sesame seeds on both sides of the prepared pumpkin pie;
5. Pour a little oil into the pan, heat it, put the pumpkin pie in, and fry it on medium and small fire until it is golden on both sides.
Ingredients: pumpkin, milk, red bean paste, glutinous rice flour, dried fruit.
Steps:
1, peel the pumpkin, cut it into blocks, cook it and mash it, and be careful not to put too much water.
2. Add glutinous rice flour and a small amount of milk, and form a dough. It is better to knead it dry, and a small amount of cooking oil can also be added to the dough.
Will make the finished product look more shiny.
3. In fact, everyone can see that the above two steps of pumpkin pie are the same as making small pumpkins.
It's just that this step is different: directly flatten the pumpkin dough and fry it, and it becomes pumpkin pie.
4. Press out patterns on pumpkin pie with toothpicks or other similar tools;
You can also decorate the top of pumpkin pie with wolfberry or raisins.
Comments: Because pumpkin pie is fried, it tastes fragrant and sweet, and it is very chewy.
It's very suitable for one or two pieces at tea time. In contrast, pumpkins will look lighter.
Practice 3
Ingredients: 250g pumpkin, 250g glutinous rice flour, 25g milk powder, 40g white sugar and 50g bean paste stuffing.
Steps:
① Peel, clean and slice the pumpkin, steam and crisp it in a cage, add glutinous rice flour, milk powder, white sugar and lard when it is hot, mix well and knead it into pumpkin pie crust.
(2) the bean paste is kneaded into a round stuffing, and the pumpkin pie blank is kneaded and wrapped with stuffing, and pressed into a round cake.
(3) inject clear oil into the pot, when the oil temperature rises to 120℃, put the pumpkin pie in the colander, put it in the oil and fry it with low fire.
Until the pumpkin pie expands, take it out and fry it until it is crisp when the oil temperature rises to 160℃.
Practice 4
Ingredients: pumpkin, sugar, glutinous rice flour.
Practice:
1, peel and slice the pumpkin, put it in a microwave steamer, and steam it at high heat 10 minute.
2. Steamed pumpkins are pressed into pumpkin puree with a spoon while they are hot, and appropriate amount of sugar is added.
3. Prepare a proper amount of glutinous rice flour and white sugar, and mix pumpkin paste and glutinous rice flour at a ratio of1:1.
Add glutinous rice flour bit by bit.
4. If the dough is too dry, add a small amount of water until it becomes pumpkin dough without touching your hands.
Divide the dough into small pieces and knead it round.
5. Squeeze the dough, carve a heart shape with a heart-shaped mold, put a little oil in the pan, and fry the pumpkin pie until both sides are golden.