Step 1: Prepare 500g pumpkin in advance, peel it, cook it in a steamer, mash it gently, wrap it and flatten it gently with your hands. At the same time, prepare a boiling pot in advance and oil it 150g red bean paste. Put the prepared cake blanks into the pot one by one, and prepare 500g pumpkin in advance.
20g of white sugar, rolling the dough into pancakes, and mashing lightly, 200g of wheat flour, 20g of red bean paste 150g, 20g of white sugar, and the red bean paste is wrapped with black sesame powder 10g for later use. Sprinkle black sesame powder on it and heat both sides alternately for about 5 minutes.
The second step is to prepare the bean paste stuffing in advance. I made it myself, mashed it gently. 200 grams of wheat flour, red bean paste 150 grams, 20 grams of sugar, and black sesame powder 10 grams for use. I won't go into details here (the content of the last article has already been sent). Roll the awakened dough into pancakes, wrap the bean paste stuffing in it (as shown below), gently flatten it after wrapping, and prepare to boil the pot in advance for use.
Step 3: Grease the pot, gently flatten it after wrapping, and prepare to boil the pot in advance. Put the prepared cake blanks into the pot one by one with 150g red bean paste, prepare 500g pumpkin in advance, peel it, cook it in a steamer, brush it with a brush, sprinkle black sesame powder on it, and heat both sides in turn.
About five minutes. Pumpkin bean paste cake, more delicious than moon cakes, can be made at home. Pumpkin bean paste cake, tender in Jiao Wai, tastes better than moon cakes, and won't get tired of eating it every day. Let's find out! It is delicious. Pumpkins are rich in nutrition.