Ingredients

250 grams of flour

ingredients

Pumpkin paste

150g

Yeast (dry)

8 grams

bean paste

245 grams

seasoning

White granulated sugar

25 grams

vegetable oil

20 grams

The method of pumpkin and red bean cake

1. Put flour, pumpkin puree and yeast together and knead until the surface is smooth.

2. Cover with plastic wrap and ferment in a warm place to twice the original volume.

3. After exhausting, put the dough into 65g/piece, round it, cover it with plastic wrap and relax15min.

4. Prepare the red bean stuffing while relaxing the dough, and rub 35g/piece one by one.

5. Press the relaxed dough flat, and wrap the red bean stuffing like a steamed stuffed bun, and then press it slightly flat after pinching it tightly.

6. After all the packages are wrapped, put them into a preheated flat-bottomed non-stick pan, put a little oil, and bake each side with minimal fire for about 10 minutes until cooked.

7. After drying to room temperature, put it in a fresh-keeping bag or box and freeze it. Before eating, microwave it and it will be soft as usual. If it can be eaten in 2 or 3 days, it can be stored in the refrigerator.