Pumpkin paste method:

1. Preparation materials: pumpkin 1800g (after peeling and pulp removal), 50g of white sugar (pumpkin itself is very sweet, sugar is appropriate), 50ml of corn oil and 20g of corn flour (wheat starch).

2. Peel the pumpkin, remove the pulp, put it directly on a steamer covered with drawer cloth, steam it over strong fire for about 20-30 minutes until soft and rotten, take it out and stir it evenly in a container.

3. Pour it into a wok and stir fry constantly, adding oil sugar in the meantime, and adding cornstarch in several times, until it is waxy and sticky. It will become a little dry and hard after cooling.

Very sweet pumpkin puree:

Method 1 of ice-covered moon cakes:

1. Preparation materials: glutinous rice flour 60g, sticky rice flour 40g, cooked rice flour 30g, powdered sugar 40g, amaranth juice 160g, and corn oil 20g. Appropriate amount of cake powder is used as hand powder to prevent sticking (glutinous rice flour is cooked in a pot). Pumpkin paste and red bean paste ***300g(50g mold, skin stuffing1:1can be made 12 pieces)

2. All the ingredients except powdered sugar are mixed in a wok and stir-fried with low heat until it turns slightly yellow. You can twist it a little and taste it without raw powder. Take it out of the container, add sugar powder, pour oil, pour hot amaranth juice, stir it evenly with chopsticks while pouring it, air it until it is not hot, knead it thoroughly and let it stand for 10 minute (put amaranth into the container after washing, pour boiling water into amaranth, then stir it until the water turns very red, and then take the juice. The amount of amaranth juice should be increased or decreased as appropriate, and kneaded into a ball with moderate hardness)

3. At this time, stuffing can be prepared and divided into 25g pieces. (My mold is 50g, and I use leather stuffing1:1,so it's 25g. You can also use skin stuffing 4: 6 or 6: 4, as long as the skin is not too thin, which reveals the color of the stuffing inside.) Take 25g of skin, put the stuffing on it, and wrap it as shown in the figure.

4. You can dip a little cake powder (glutinous rice flour is fried in a wok), and pour a little cake powder into the mold and shake it evenly, then knock out the excess powder. There should not be too much powder, and the cake crust made by more will not look good. Then put the ball into the mold and press it out.

Ice-covered moon cake practice 2:

1. Preparation materials: glutinous rice flour 30g, sticky rice flour 20g, cooked noodles 15g, milk 10g, sugar 20g, corn oil10g. Appropriate amount of cake powder is used as hand powder to prevent sticking (glutinous rice flour is cooked in a pot). Pumpkin paste and red bean paste *** 150g(50g mold, skin stuffing1:1can be made into 6 pieces)

2. First, mix the milk, sugar and oil evenly, add the flour and stir thoroughly to form a very thin batter, and let it stand for 10 minute.

3. Divide the stuffing into 25g balls and round them for later use. Let it stand, then steam it in a pot with high fire for 15 minutes. After taking it out of the pot, stir it evenly with chopsticks. If it is not evenly mixed, it can be thoroughly kneaded until it is not hot (it is better to wear disposable gloves).

4. Take 25g skin, flatten it, and put the stuffing on it, as shown in the figure.

5. You can dip a little cake powder (glutinous rice flour is fried in a wok), and pour a little cake powder into the mold and shake it evenly, then knock out the excess powder. There should not be too much powder, and the cake crust made by more will not look good. Then put the ball into the mold and press it out.

Mooncakes with bean paste and iced skin:

Mooncakes with pumpkin stuffing and ice skin:

knack for cooking

1 Method 1: fry the flour first, then blanch it with hot liquid, and wrap it directly. The pink ice crust made of purple amaranth juice looks refreshing and pleasant, which is very "bad".

2, ice-covered moon cake practice 2: directly mix the powder and liquid evenly, steam in the pot, cool and wrap. This method tastes better and looks more like "ice" skin, which is more crystal clear.

3. Introduce three kinds of powders:

Glutinous rice flour: soak glutinous rice for one night, grind it into slurry with water mill, and hang it in a cloth bag for one night. When the water drops are dry, break the wet glutinous rice flour dough and dry it to get the finished glutinous rice flour. We usually buy ready-made ones in the supermarket. It has high water absorption and sticks when it meets water. It can make dumplings, Yuanxiao and other foods and family snacks.

Sticky rice flour: (rice) ground flour, also called rice flour or indica rice flour, is the raw material of many foods. Among all kinds of rice, the variety with the lowest waxy property has the irreplaceable function of glutinous rice flour, such as radish cake. Sticky rice noodles are not common in northern China and can be purchased from Taobao.

Chengfen: Also known as Chengmian, Tingfen and Wheat Starch. It is a kind of gluten-free flour, and its ingredients are wheat. Can be used to make various snacks such as shrimp dumplings, vermicelli, rice rolls, etc. It is processed flour. After rinsing with water, the gluten in the flour is separated from other substances, and the gluten becomes gluten, and the rest is the surface. They are sold in large supermarkets.