Simple method for making pumpkin pie in electric baking pan
Exercise 1
Ingredients: pumpkin, flour and glutinous rice flour.
Accessories: bean paste stuffing, sugar
working methods
1. Cut the pumpkin into pieces and peel it.
2. Put the pumpkin into the pot and steam it.
3. Mash the pumpkin into mud, and add flour and glutinous rice flour at a ratio of 5: 4: 1. Add the right amount of sugar, then mix the dough and wrap it with bean paste.
4. Put it in an electric baking pan and fry until cooked. The golden pumpkin pie is ready.
Exercise 2
Ingredients: pumpkin 500g, sugar100g, glutinous rice flour 420g, flour 30g, baking powder14 teaspoon, black sesame10g, white sesame10g.
Exercise:
1. Dice the pumpkin, steam it in pressure cooker 10 minutes until soft, and press it into pumpkin paste with a spoon.
2. Add sugar and mix well. Sugar can be dissolved by adding sugar when pumpkin puree is warm. )
3. Add baking powder, glutinous rice flour, flour and black and white sesame seeds in turn, and stir evenly with a scraper until the dough is a little sticky.
4. Take out about 15g of dough, knead it round and flatten it slightly with your palm. (If the dough sticks to your hands, you can put a little oil in your hands before pulling the agent. )
5. After the baking pan is preheated by brushing oil, put the flattened raw cake embryo into the baking pan, transfer it to the fried egg and pancake stall, and cover it. After a few minutes, when the hot air around the cake stand rises to the maximum, open the top cover, turn the cake embryo over, and then continue to bake the top cover until the drip sounds.
Nutritional value of pumpkin;
1, mineral elements
Pumpkin is high in calcium, potassium and sodium, which is especially suitable for middle-aged and elderly people and hypertensive patients, and is conducive to preventing osteoporosis and hypertension. In addition, it also contains phosphorus, magnesium, iron, copper, manganese, chromium, boron and other elements.
2. Amino acids and active protein
Pumpkin contains many kinds of amino acids needed by human body, among which lysine, leucine, isoleucine, phenylalanine and threonine are higher. In addition, the genotype of ascorbic acid oxidase in pumpkin is the same as that in tobacco, but its activity is obviously higher than that in tobacco, indicating that the content of immunocompetent protein in pumpkin is higher.
3. Lipid substances
The lipids in pumpkin seeds have good therapeutic and preventive effects on urinary system diseases and prostatic hyperplasia.
4. Polysaccharides
Pumpkin polysaccharide is a non-specific immune enhancer, which can improve immune function, promote the production of cytokines, and play a variety of regulatory functions on the immune system by activating complement.
5. Carotenoids
Carotenoids in pumpkin can be transformed into vitamin A with important physiological functions in vivo, which has important physiological functions for the growth and differentiation of epithelial tissues, maintaining normal vision and promoting the development of bones.