Ingredients ?

Medium gluten flour 400g

Pumpkin puree 90g (pumpkin is on the watery side)

Egg 1 large about 60g

Water 90g

Yeast 4-5g

Fine sugar 20-40g (I used 20g)

Purple sweet potato filling 130g (the amount of three cakes)

Melted Butter or vegetable oil 5g

Baking powder 4g

Directions for the sweet and light pumpkin whipped pancakes ?

Dissolve the yeast in water and let it rest for 10 minutes. Mix baking powder with flour. Mix all the ingredients except oil and purple potato filling and knead into a relatively smooth dough. Add the oil and continue kneading until a smooth dough forms.

Cover the dough with plastic wrap and let it rest for half an hour.

The dough should be well ventilated and divided into 6 equal portions (each portion is about 110 grams, which is about the right amount for someone in my family to eat at one meal). Sprinkle a little bit of flour on each portion and continue to knead well, then shape into a ball and flatten it out. If you need to fill it, do the same as you did with the bean paste buns, and gently flatten it with the opening facing downward. The cake is about 1cm thick and 10cm in diameter, so cover it with a dampened, wrung-out saran wrap and let it rest for 15 minutes (it will rise a bit).

Preheat a pan over low heat and wipe the inside of the pan with a paper towel dipped in oil. Add the biscotti, leaving a little space between them. A 25cm diameter pan will cook three at a time. Cover the pan with a lid and cook over low heat, opening the lid in the middle and turning the pancake so that it heats evenly.

Flip one side of the pancake over and continue to cook with the lid on until it is fully cooked and the bottom is colored. Add a small bowl of hot water (to 1/5 of the pancake can be), medium heat, cover and simmer until the water is basically dry, open the lid and continue to collect all the water, and then flip, the surface water can be dry (not flip, if you face up the side will be soft and collapsible, the texture is not good).