My aunt's family planted a lot of pumpkins, and the winter was also in the harvest season, and the other day I called me to their house to pick several of them, enough for me to eat for a while. My favorite melon after winter is pumpkin, which is rich in nutrients, including carbohydrates, proteins, fats, and a variety of vitamins and minerals. Pumpkin β-carotene content is also rich, and pumpkin is rich in dietary fiber, on the one hand, it can absorb water and soften the feces, on the other hand, it can accelerate the peristalsis of the gastrointestinal tract to promote digestion, especially suitable for the dry environment in winter. Pumpkin in addition to can be stir-fried, pumpkin puree, but also can be made into a variety of small snacks, the following I will teach you 6 kinds of pumpkin to make dim sum, delicious and easy to do.
<h1 class="pgc-h-arrow-right" > [brown sugar pumpkin glutinous rice balls].</h1>
Ingredients: 160 g pumpkin puree, 170 g glutinous rice flour, brown sugar to taste, a little goji berries.
First of all, we have to steam the pumpkin first, peel the pumpkin and then cut it into thin slices, put it in the steamer, steam for about 10 minutes or so, the pumpkin is easily cooked when it is thinly cut. Then, pour the glutinous rice flour directly into the heat, let it sit for a while, knead it while it is hot, and knead it into a smooth dough.
Then roll the dough into thin strips, and then cut into a small shape, these are rolled into small particles, you can make more at a time, and then put it in the refrigerator to freeze, the next time directly boiling water into the boiled can eat, especially convenient.
Bring the water to a boil, then put the kneaded small balls into the boil, you can light cold water once, and when the balls float up, it means that they are cooked thoroughly. Put in the brown sugar, the amount of brown sugar is mastered by yourself, like the texture of the viscous amount of water to put less, before the pot can be wolfberry.
Small nagging: 1, pumpkin puree steaming should be added to the glutinous rice flour while hot, so that the dough is easy to operate and elastic. 2, when kneading the dough, the excess dough must be covered to prevent air drying, so as not to make the dough easy to scatter and difficult to operate. 3, can not finish eating and doing more can be put into the refrigerator frozen, the next time boiling water after putting into the boiling will be more convenient.
<h1 class= "pgc-h-arrow-right" > [pumpkin pudding].</h1>
Ingredients: 180 g pumpkin puree 50 g sugar 80 g milk 50 g light cream 2 eggs
Baking: Water bath method 160 degrees 40 minutes or so The whole process is covered with tin foil
The pumpkin puree I steamed with sliced pumpkin (including the skin) and beaten it into a puree with a blender for later. Add pumpkin puree, eggs to the milk, then stir continuously to filter and then pour the pudding solution into the pudding bottle. Take a baking sheet, pour in half the height of hot water, put the pudding cup in, then cover with tin foil, water bath method, oven 160 degrees for about 40 minutes, cover the whole process of tin foil, the finished pudding into the refrigerator after refrigeration to eat the flavor is better.
Ding-Dong: My amount of sugar is based on my own taste, and if you like sweeter ones, you can put more. The pudding liquid should be filtered down, so as to ensure the smoothness of the taste, and the whole process should be covered with tin foil to prevent the pudding from bulging and affecting the taste.
<h1 class= "pgc-h-arrow-right" > [coconut pumpkin tart].</h1>
Ingredients: Arowana cake with wheat flour 90 g butter 55 g milk 12 g egg yolk 16 g sugar 15 g
Pumpkin Filling: 170 g Pumpkin Puree 25 g Egg Yolk 40 g Sugar 80 g Light Cream Baking Time: 35 minutes at 180 degrees In the middle Trimmer: Minced coconut
Directions: Mix the egg yolks and milk well, add the softened butter and sugar and mix well with a spatula, then roll out into slices and wrap them in plastic wrap and refrigerate for half an hour. Peel and steam the pumpkin and puree it, add the egg yolk sugar and light cream and stir well.
Take out the refrigerated dough and roll out into about 3mm thin slices, put it into the tart mold, remove the excess part of the edge, then fork the dough with small holes, pour the pumpkin filling into the tart pie and bake it in the preheated oven until there is a small focus on the surface, about 35 minutes or so to remove and let cool and sprinkle with coconut paste.
Ding-Dong:
Pumpkin puree is steamed to remove excess water, and the dough fork hole is to prevent it from bulging during baking.
<h1 class= "pgc-h-arrow-right" > [pumpkin seed shortbread].</h1>
Ingredients: 3 egg whites (about 90 grams) 30 grams of powdered sugar Arowana low gluten wheat flour 30 grams of corn oil 30 grams of pumpkin seeds 60 grams
Directions: Mix three egg whites and powdered sugar and stir well, stir until there are fine small bubbles, 2, then sift in the low gluten flour continue to stir by hand, put the pumpkin seeds into the mixture, and finally pour in the corn oil, stir and blend, and put them into the mounting bag one by one, put it into the preheated oven at about 160 degrees for about 15 minutes, take it out and let it cool and put it up immediately to avoid moisture.
The temperature of each oven is not the same, please increase or decrease as appropriate, just baked will not be crisp, put it slightly cool will be very crispy, and then seal the packaging to avoid moisture.
<h1 class= "pgc-h-arrow-right" > [fried pumpkin pie].</h1>
Ingredients: about 160 grams of pumpkin, about 170 grams of glutinous rice flour, a little pumpkin filling
Directions: First we have to peel the pumpkin, then cut it into thin slices and put it in a steamer to steam, about 10 minutes. The steamed pumpkin is then pureed with a blender, then an appropriate amount of glutinous rice flour is added and kneaded into a soft state like an earlobe. Knead into balls and divide into small doughs, and then roll them all round and set aside.
Roll out the dough, wrap in the right amount of pumpkin puree, and then directly put it into the non-stick pot to add a little oil, turn on the low heat and set the bottom can add a little water, cover the lid and simmer for a while, then open, turn the dough still on low heat and fry until 2 sides are golden brown.
Little nagging: Add glutinous rice flour while hot and knead well, so that the dough is not easy to crack. The whole process can be fried over low heat, and a little water can be added in the middle to accelerate the internal and external cooking, and it can also be greasy and eat healthier.
<h1 class="pgc-h-arrow-right" > [pumpkin milk sauce ball fishing].</h1>
Ingredients: 200 grams of peeled pumpkin, 60 grams of pure milk, 10 grams of glutinous rice flour, appropriate amount of glutinous rice balls, 15 grams of sugar
How to do the glutinous rice balls: Slowly add hot water of about 60 degrees Celsius in the glutinous rice, then knead into a soft dough like an earlobe, rub the long strips and then rub them into a small round, boil the water in the pot, pour the balls into the balls and boil the cold water once, open the pot again, and then fish it out with pure water to cool and set aside.
Then start processing the pumpkin, peel the pumpkin, then cut it into small cubes, put it in a steamer, steam for about 10 minutes or so. Then put the steamed pumpkin into a cooking cup and add pure milk to beat it directly into the pumpkin paste.
Then, add a little water to the milk pot, and then put the glutinous rice flour and sugar in, be sure to stir and mix well and then start the fire, mix well and simmer until the sugar is fused, and then add the pumpkin milk paste that was beaten before, keep the low heat and use the spatula to continuously stir to avoid the paste base, stir until it is slowly falling with a spoon.