Preparation materials: pumpkin 18g, glutinous rice flour 2g, white sugar 2g, milk, red bean paste, shredded coconut and bread crumbs

Production steps:

1. Wash pumpkin, peel it, cut it into small pieces, cover it with plastic wrap, and put it on high heat in microwave oven for about 1 minutes.

2. Put the processed pumpkin into a cooking machine and beat it into fine pumpkin puree.

3. Add white sugar and mix well.

4. After sieving, glutinous rice flour is mixed with pumpkin puree several times.

5. Knead by hand to make a smooth dough. If it feels too dry, add some milk to increase the humidity. Add milk bit by bit to prevent the dough from being too sticky.

6. Cover the dough with plastic wrap and wake up for about 2 minutes.

7. After proofing, divide the dough into small dough with uniform size, and then wrap it with appropriate amount of bean paste stuffing.

8. Wrap all the fillings, dip a circle of milk on the dough as a whole, then roll it around in a bowl containing bread crumbs and stick them evenly.

9. Dip as much bread crumbs as possible, and the taste will be crisp outside and tender inside.

1. Add oil to a hot pan and fry with low heat until the pumpkin pie is golden on both sides. You should feel that the surface of pumpkin pie is a little brittle and hard, and you can cook it when it bulges slightly.

11, after the pan, sprinkle some coconut shreds on the surface, and it is finished.