First, make dough. First, we clean the fresh pumpkin, remove the pumpkin porridge and the hard skin on the surface, and slice the pumpkin. Then put the sliced pumpkin into a steamer and steam it for about fifteen minutes. The thinner the pumpkin slices, the shorter the steaming time. Then pour the steamed pumpkin into the basin and mash it with a rolling pin, which can also be operated by a cooking machine. The prepared pumpkin puree is put into a basin and cooled, and a proper amount of glutinous rice flour is added and stirred constantly. In the process of mixing glutinous rice flour and pumpkin puree, if it is found that glutinous rice flour cannot be formed, milk can be added in a proper amount, so that the pumpkin pie made has a strong milk flavor. Finally, the glutinous rice flour in the basin is kneaded into smooth dough, then the dough is put into the basin, and it can be used after five minutes of awakening.
Second, make the bean paste stuffing. In the process of waking up, we began to prepare the bean paste filling. Sprinkle a thin layer of starch on the chopping board, then pour the purchased red bean paste on the chopping board and rub it into long strips, cut the red bean paste into small pieces of equal size and rub it into a ball shape, so that the red bean paste filling is finished.
Third, make pumpkin pie. Pull a piece of dough after proofing, knead it into a ball and flatten it, then wrap the ball of bean paste in a small dough, knead it into a ball again, put the small dough into bread crumbs and flatten it gently, so that the bread crumbs are stuck on the front of the pumpkin pie. The remaining pumpkin pie can be made according to the above steps. Boil the oil from the pan, and put the pumpkin pie evenly on the pan for frying. Here, we need to pay attention to strictly controlling the size of the fire. During frying, the pumpkin pie should be turned over constantly to prevent the surface from burning. When the pumpkin pie is golden, soft and fragrant on both sides, the pumpkin pie is finished.