pumpkin pie
Grandma's pumpkin can't be eaten, so I have a whim to make pumpkin pie, freeze it and fry it if I want ~
Materials?
Cooked pumpkin 850g
Glutinous rice flour 850g
Corn starch 80g
Fine sugar 45g
Proper amount of bread crumbs
How to make pumpkin pie?
Pumpkin is steamed, and it will rot with a poke. The steaming time of each variety of pumpkin is different, so you can control it yourself and it will be soft and rotten.
You don't need to spend time peeling the skin. When it's ripe, you can pull it off. Save time and effort.
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Add sugar first, (this formula is sweet, because I prefer to sprinkle sugar later). Saccharifying by the residual temperature of pumpkin, adding glutinous rice flour and corn starch.
(Different brands of glutinous rice flour have different water absorbability, so Sanxiang brand is recommended. It has been used for many years, and the taste of this glutinous rice flour is better. )
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Just knead until there is no dry powder, and don't touch your hands. My pumpkin is steamed with more water. Remember to adjust the amount of powder for the powdery pumpkin, and it is better to add glutinous rice flour in several times.
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40g a round, press flat on the bread crumbs, and stick both sides.
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Deep-fry on medium heat until golden on both sides. If you can't control the oil temperature, throw a crumb of bread to see if it floats, or insert chopsticks into the oil to see if there are dense bubbles at the bottom.
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Deep-fried ~ Deep-fried until the skin is golden. If there is too much oil, you can see that it floats obviously, and if the thickness is not too thin, the pumpkin pie will rise. If it becomes fat, it is fried thoroughly.
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Kitchen oil paper sucks oil? Eat.
Look, the fried pumpkin pie has a bulge.
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Super waxy. Aauto Quicker, simply do it quickly ~
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