Hello everyone, today with pumpkin to share a delicacy with you, do you know if you have ever eaten pumpkin pie? How are the pumpkin cakes that everyone usually eats made? Today I will share with you a home-cooked dish of pumpkin cake, in fact, it is just to make the pumpkin into a dough, and then make it into a small ball, and then we are making many small pieces of bean paste, wrapping the small pieces of bean paste into pumpkin balls to make small cakes, and then wrapping a layer of chaff on the outer bread of the small cake, putting it in the oil pot, frying such a delicious bean paste filling, pumpkin cake is made, it is delicious to eat, the outside is crispy and tender, a bite down, the bean paste taste and the pumpkin dumplings are combined, children especially like to eat, It is also very good to take it as a small snack, the novice is particularly fast to get started, the method is also very simple, let's take a look at the specific steps together.
[Pumpkin pie stuffed with bean paste]
[Basic Ingredients] Pumpkin, 20 grams of sugar, 100 grams of glutinous rice flour, bean paste, breadcrumbs, cooking oil.
[Basic Steps]
1. First we peel the pumpkin, then cut into slices, remove the melon, steam in cold water on a steamer for 20 minutes, take it out later, pour the steamed pumpkin slices into a large bowl, add 20 grams of sugar, and stir it well with one end of the rolling pin.
2. Then we add 100 grams of glutinous rice noodles to the bowl and stir to form the dough, then knead it into a dough. Knead it into small pieces and arrange them into balls.
3. Then we sprinkle dried glutinous rice flour on the board, then put the bean paste on the board, then wrap the bean paste with dry glutinous rice flour, knead it into a bean paste strip, and then cut it into many small pieces of small noodles of equal amount. Then roll each small piece of bean paste into a small round ball.
4. Then we flatten each pumpkin ball, wrap the bean paste balls in the small round cake, and then we dip the surface of the small round balls with water.
5. Then wrap it in a layer of chaff and press it flat, and make all the small round cakes in turn in such a step, and put them on the plate for later.
6. Start the pot to burn the oil, put a little more cooking oil, wait until the oil temperature is 6 into the heat, we can put the pumpkin cake into the pot to fry, medium heat slow frying, chopsticks keep turning over, so that it is heated evenly, about 8 minutes or so can be controlled oil fishing out.
Just such a delicious bean paste stuffed pumpkin cake is done, eat crispy inside, bite down the bean paste stuffing and pumpkin flavor intertwined and integrated, nutritious, bright color, young and old, simple, take it to the company to distribute to colleagues is also a very good choice, their usual chase or brush video to take it as a small snack is very good, children also like to eat.
Tips:
1. When we knead the bean paste, we knead it and the bean paste strip as thick as a finger.
2. When we press the cake, we must remember not to press too tightly, which may cause some of the surfaces in the middle of it to be unevenly heated, and it will be quite difficult to fry later, and it may take a little longer to fry it.
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