Throughout the winter in the north, everything has entered a state of seclusion, while ordinary people eat vegetables and basically live on these vegetables stored in winter, such as potatoes, radishes, cabbages and pumpkins. Although these vegetables are ordinary and common, compared with out-of-season vegetables, they are planted in the open field, with long growth cycle, good ventilation, sufficient sunshine and temperature difference between day and night, which makes the synthesis and accumulation of nutrients more abundant, so the nutrition is higher.
Today, I will share the delicious pumpkin pie made from pumpkin. We usually eat pumpkins in the form of steaming and stewing. In fact, we can change the method and add a handful of walnuts to make pumpkin pie. First, cut the pumpkin into small pieces, put it in high-speed blender, add a little water, and beat it into pumpkin juice. After boiling, mix it into the noodles. No dough is needed. After kneading, directly wrap it in brown sugar and chopped walnuts. Once the pan is branded, it will be out of the pot in ten minutes. Because it is made of boiled dough made of pumpkin juice, the pumpkin cake is very soft, with fresh walnuts and old brown sugar as the sandwich. It tastes soft and sweet, and is very nutritious. It is very useful as a daily snack or for breakfast.
Compared with the old walnuts, the newly harvested walnuts in autumn are very good in taste and nutrition. When mixed with pumpkins, they are rich in vitamins, minerals and protein. Students at home can often eat them like this, which is very beneficial to physical and intellectual development. Now I will share the practice of pumpkin pie snacks with my friends.
Pumpkin walnut brown sugar cake
Ingredients: pumpkin 200g, flour 200g, new walnut 1 bar (about 80g), old brown sugar 30g, and proper amount of food oil.
Production process: The walnuts I use are newly harvested this year. The raw walnuts are peeled, washed and roasted. If you don't have them at home for the time being, you can use fresh peanuts instead. The nutrition and taste are also very good. Considering how bad it is to eat sugar, the dosage is very small, as long as it has a faint sweetness. If you like high sweetness, the sugar can be added appropriately.
1. First, wash the pumpkin, cut it into small pieces without peeling, which is convenient for the machine to break. After cutting, put it in high-speed blender, add a little water and make it into delicate pumpkin pulp.
2. Pour the beaten pumpkin pulp into the boiling pot, heat it to boil, and pour the boiled pumpkin pulp into the prepared flour basin.
3. Stir while pouring, which is equivalent to using boiled water to make dough, which is the key to making soft cakes with flour instead of glutinous rice flour. Stir it into a big cotton wadding shape. When a small amount of dry powder is left, air it until it is not very hot, and knead it into a soft and smooth dough.
4. Crush the walnuts cooked in advance with a rolling pin, which can keep smaller particles and taste better.
5. Crush the lumps of brown sugar with a rolling pin, then mix them with the crushed walnuts and stir well. Because the amount of sugar is not much, there is no need to add flour here. If there is more sugar, you can add a small amount of flour to prevent sugar from flowing during the baking process or eating.
6. Because the dough is soft and a little sticky, you don't need to roll it with a rolling pin. You can touch some dry powder on your hand, pick up a small piece of dough, knead it into a ball, pat it flat with your palm, fill it with brown sugar walnut stuffing, and then close it like a bean paste bag, reunite and flatten it again.
7. Apply a small amount of vegetable oil to the electric baking pan, put it into the wrapped pumpkin walnut brown sugar cake embryo, and apply a small amount of vegetable oil on the cake embryo to lock up the moisture. Cover the lid and heat it up and down. When the cake is golden on both sides and bulges, it can rebound when pressed. You can take it out of the pot and serve it beautifully.
Eat it while it's hot, soft and sweet, and it's very delicious. Eat it as breakfast, and a bowl of milk, soybean milk or rice porridge will make breakfast very comfortable and nutritious. Moreover, the method of making this cake is very simple. It takes less than ten minutes from beating pumpkin juice until the cake is ripe, which is much more time-saving than making it simple. What do you think? Collect it if you like, and make it for your family when you have time.
Tips:
Pumpkin juice must be boiled before mixing flour. Flour and flour are scalded, and the cakes made are soft and delicious, but they are not hard when they are cold. If there are no walnuts for the time being, you can use fried peanuts to crush them instead. The nutrition and taste are also very good. That's all for today's sharing. Thank you for seeing it here. I'm a fitness life record. I share simple food production and life experience and skills every day. If you like it, please like it. Let's be friends. See you next time!