First I made steamed buns and pancakes with pumpkin, then I made rice pudding and porridge with pumpkin, and yesterday I made these pumpkin flavored cheese balls with pumpkin. It's soft, sweet, cheesy and super tasty right out of the oven. I fell in love with it the first time I made this. For those who like crunchy texture, you can also make it by deep frying, which is definitely better than baking, so I just baked it for my family's health, and it tasted superb. If you like sweet flavors, we recommend adding the right amount of sugar when kneading.

Reference portion: 20 pieces

Baking temperature: 180 degrees

Baking time: 20 minutes

Preparation:

Preparation ingredients:

2, waiting for the steamed pumpkin to cool down, remove the skin, and then mashed with a spoon into a puree. The skin can also be removed before steaming;

3. Add the glutinous rice flour to the pumpkin puree in small portions, stirring well with a spoon or chopsticks;

4. Wait for the pumpkin puree to mix well with the flour and knead the dough with your hands until it forms a smooth ball of dough. The amount of glutinous rice flour is recommended to be adjusted according to the water content of the pumpkin puree. If the pumpkin you choose has a lot of water, it is recommended to steam the raw pumpkin in the microwave oven. Steaming the pumpkin in a steamer will increase the water content of the pumpkin. The surface is evenly dipped in a layer of sesame seeds;

9, after the completion of the work on a baking sheet lined with a greaseproof cloth, and then according to the same method will be the rest of the pumpkin cheese ball all finished;

10, will be equipped with pumpkin cheese ball baking sheet into the preheated oven in the middle of the upper, 180 degrees, up and down the heat of the baking for 20 minutes;

11, baking is complete, put on insulated mittens Remove the baking tray from the oven and serve the baked pumpkin cheese balls on a plate;

Tips:

1, when making pumpkin cheese balls, the amount of pumpkin puree and glutinous rice flour is recommended to be adjusted according to the different water content of pumpkin puree. The dough should not be too soft or too hard. If the dough is hard, it will crack easily when baking, and if the dough is soft, it will collapse after baking;

2. Before using mozzarella, take it out of the freezer and let it thaw naturally at room temperature;

3. If you don't have cooked sesame seeds at home, you can replace them with breadcrumbs or coconut;

4. The baking time and temperature are for reference only. When doing so, it is recommended to make adjustments according to the actual situation of their own ovens;

5, if you use oil to fry, the oil temperature should not be too high, to fry slowly over low heat, the oil temperature is high and easy to fry batter;