The method of pumpkin pie (if you don't like frying, just cook it directly and steam it in the drawer for ten minutes)

First, peel the pumpkin, steam it directly in the cage, steam it, take it out and mash it. It is best to control the water in the pumpkin!

Then add glutinous rice flour. As for how much to add, I haven't calculated. Anyway, it is added to the dough without touching hands, slipping in the basin and slipping in the face. Take a small piece, similar to jiaozi, add bean paste, flatten it slightly, wrap it with sesame seeds, and fry it in the pan! It should be fried, but at home, everything is life-oriented, so I use fried! Hehe, save fuel! )

Simple! If you are sweet, you can add sugar or honey to the dough. If you like the taste of milk, you can also add some milk. Do whatever you like anyway!

Second, raw materials: 250g of pumpkin, 250g of glutinous rice flour, 25g of milk powder, 40g of sugar and 50g of red bean paste.

Making:

① Peel the pumpkin, clean it and slice it, steam it in a cage, add glutinous rice flour, milk powder, sugar and lard while it is hot, mix well and knead it into pumpkin pie skin.

2 bean paste is kneaded into a round filling. Take the pumpkin pie blank, wrap it with stuffing, and press it into a round cake.

(3) Pour the clear oil into the pot. When the oil temperature rises to 120℃, put the pumpkin pie into a colander and dip it in oil with low fire until the pumpkin pie expands. Take out and fry until the oil temperature rises to 160℃.