Practice 1:
[List of Ingredients] Pumpkin, milk, yeast, sugar, cooking oil, chopped green onion, 400g of flour, 4g of yeast, 2 tablespoons of sugar and 200g of milk.
[production steps]
1, pour 400g of flour, 4g of yeast and 2 tablespoons of white sugar into the bowl and stir well, then add 200g of warm milk and stir until it is flocculent, and then knead it into smooth dough.
2. Cover the lid and relax for ten minutes, then put it in the refrigerator for low-temperature fermentation for one night, which can make the dough more soft and delicate.
3. We cut the pumpkin into small pieces, the smaller the better, and the taste will be more delicate and sweet.
4. Grease the chopping block to prevent sticking. Take out the dough that has been fermented for one night and knead it for exhaust. Dig a hole in the middle and knead the dough into long strips and divide it into small doses.
5. Then round the small dose and flatten it with the palm of your hand, wrap it with chopped pumpkin diced and tighten it, then flatten it, and the pumpkin pie will be ready.
6. Put a layer of cooking oil on all the prepared pumpkin pie green embryos, which can effectively lock the moisture on the surface, and then cover them with plastic wrap for half an hour.
7. Brush the oil in the pan, add the pumpkin pie embryo, cover it and simmer for 3 minutes with low fire, turn the other side and cover it for 3 minutes, until both sides are browned, sprinkle with chopped green onion and simmer 1 minute.
The pumpkin pie made in this way is not only obviously bigger and softer in size, but also very crisp in surface, which is more crispy than steamed pumpkin pie, healthier and more nutritious than fried pumpkin pie, and the taste will be more sweet and soft.
Practice 2:
[List of Ingredients]150g pumpkin, 20g sugar, 5g yeast,180g flour.
[production steps]
1, prepare150g pumpkin, peel it, cut it into small pieces, put it in a pan and steam it in a pan until it is cooked, take it out, pour it into a big bowl, add 20g of white sugar while it is hot, and mash it into pumpkin paste;
2. After cooling, add 5 grams of yeast, mix well, add 180 grams of flour, stir into a flocculent shape, and knead the dough with pumpkin. The dough with pumpkin will be sticky, and it will be fine after kneading for a while. Knead into a soft and smooth dough, and cover it to make it twice as big;
3. After the dough is awakened, take it out, sprinkle a little dry flour on the chopping block, rub and exhaust the dough, arrange it into a circle, press it with your palm, then roll it into a cake of about 1 cm with a rolling pin, find a drinking cup after rolling it, and press it into a model with the mouth of the cup, so that beautiful cookies are ready;
4. The edge part can be rounded and pressed into small cakes. After it is all done, it will be proofed twice for half an hour, and the size of the small cakes that have been proofed twice will become larger and lighter.
5. Preheat the electric baking pan, put the woken cookies directly without brushing oil, turn them over after baking for 1 min, and continue to turn them over after baking for 1 min until both sides are golden and crisp, and then you can take them out of the pot and enjoy them;
Pumpkins are not enough to eat 1 time 1 pot, and the outer layer is crisp and the inner layer is soft.
Old people and children are suitable for eating, and the method is simple. There is no water or oil, no steaming or baking, and a big pot can be made in 3 minutes.