Pumpkin price is cost-effective, high nutritional value, I sometimes buy a large pumpkin, put at home slowly eat. How can you eat pumpkin? For example, cook pumpkin millet porridge, or do pumpkin balls, corn buns, children's favorite is the outside of the crispy, soft, golden sweet corn buns. Many people have eaten corn buns, everyone here on New Year's Day will do a good job on a plate, good-looking and delicious. Other people's homes are all immediately buy refrigerated, but every time I still do it myself, eaten people say, I do corn bread than buy more delicious. They all want to learn how to do it with me. In fact, the pumpkin cake cooking easy, but to want to crisp outside and soft inside, sweet and not sticky teeth, but also to understand some of the methods. How to do pumpkin cake? Most people will be, that is, the pumpkin steamed and crushed into mud, add the appropriate amount of glutinous rice flour and into the batter.

But I want to tell you, only put the sticky rice flour is not allowed, because sticky rice flour after cooking especially sticky, will definitely stick to the teeth, sticky and soft are two concepts. At the same time, the resulting corn bread is also very easy to crack when frying, and the appearance is not good. Next I share with you the right way to make pumpkin cake. Second uncle is a restaurant chef, childhood New Year's Eve I their home, every time to give me to do pumpkin cake to eat, golden and crispy, soft and not sticky teeth. To the second uncle to seek advice, only to understand the original also need more 1 kind of "powder", together look at it.

Prepare in advance the old pumpkin, sticky rice flour, wheat starch, sugar, fried powder, vegetable oil. 1, do pumpkin cake have to use the yellowish old pumpkin, this kind of winter melon sugar high, taste and soft and sweet. Winter melon peel, cut into thin slices, put into the disk. Stainless steel steamer pot into a small amount of cold water to boil, put the pumpkin steamed 10min, cooked and removed. 2, while hot add the right amount of sugar, with a spoon into the carrot puree, must be pressed carefully, so that the taste of the pumpkin cake.

3, add sticky rice flour, because the water content of winter melon is more, so the ratio of glutinous rice flour and winter melon is similar to 1:1, or even more than the winter melon is needed, and then add some wheat starch, the use of the amount of sticky rice flour 1/10, the first chopsticks and mixed into a flocculent, and then proceed to synthesize the batter of the glossy, covered with a lid to wake up for thirty minutes, so that the batter looks especially soft. 4, grab a piece of Batter, size casually, first into the palm of the hand into a ball, and then crushed into a small cake, into the fried powder, the surface are balanced coated with a layer of fried powder. 5, the pan poured into a little more oil, the temperature of 4 into when put into a good corn buns, Chinese fire frying 1min, when the corn buns after the shape of the flip, and then fry 1min, both sides have become golden brown after the fish up and drained the oil, corn buns on the frying is done.

Do pumpkin cake, can not only go to add sticky rice flour, but also add the same powder, is tapioca starch. I have wheat starch at home, I used it, the guys can also use sweet potato flour, corn starch, cornstarch, are able to. Starch is gluten-free, can make the batter more and more soft, and is not easy to crack, but also can be combined with the sticky rice, not easy to stick teeth after frying. Pumpkin steamed, to put sugar while hot, winter melon is originally special sweet, no need to add that kind of sugar content, otherwise it will be very sweet and greasy, also not delicious. Fried pumpkin cake to low temperature into the pot, if the ambient temperature is too high, corn bread is too hot too fast, it is very easy to crack, low temperature frying to the stereotypes will not be, and also to avoid being fried. We can also according to their own taste, add red bean filling, cream cheese and other fillings, also very delicious.