Fried pumpkin pie, don't just add glutinous rice flour, want to be crispy on the outside, soft and non-sticky teeth, 3 points is very critical
Hello everyone, thank you for reading the article I shared, this time I want to say to you: "Fried pumpkin pie, don't just add glutinous rice flour, want to be crispy on the outside, soft and non-sticky teeth, 3 points is very critical!""
Pumpkin is a common vegetable, golden in color, rich in nutrients, can be cooked or porridge, the taste is fresh and sweet, but I think it is not as good as pumpkin pie. After the fried pumpkin pie is golden and seductive, the outside is crispy and the inside is sticky, adults and children love to eat, every time on the table, as long as it is slightly slower, it can not be grabbed.
Relatives treat each other during the holidays, almost every family will fry a plate of pumpkin pie, after eating everyone said that my family's pumpkin pie is the most delicious, where to buy it. I laughed and told my relatives that I had done it myself.
Relatives all came around and asked me, how is this pumpkin pie made? Why is it better than buying? Every time I teach them the method.
In fact, the pumpkin pie method is not complicated, that is, the pumpkin is steamed first, and then some glutinous rice flour is added and kneaded into a smooth dough. However, the stickiness of glutinous rice flour is large, the water absorption is strong, and the pumpkin pie that is made is cracked as soon as it is fried, and the appearance is not good, so you can't just add glutinous rice flour.
I learned how to make pumpkin pie with a classmate who was a chef. The chef told me that if you want to fry a pumpkin pie that is sweet and delicious, crispy on the outside and sticky on the inside, these are the three points that are very important. Today I share with you the skills of making pumpkin pie, come and learn it.
(1) And noodles should be kept hot
The temperature of the pumpkin that has just come out of the pot is relatively high, and after crushing, glutinous rice flour and noodles should be added immediately, and the glutinous rice flour should be blanched using the residual temperature, which can stimulate the aroma of glutinous rice, and the pumpkin cake will not stick to the teeth. It should be noted that the pumpkin must be crushed and then add glutinous rice flour, and the pumpkin cake made is more delicate and has a good taste.
(2) Add more powder
Cheng flour, also known as wheat starch, is a kind of gluten-free flour, which is softer when added to the back and is not easy to crack when fried. If there is no starch, it can be replaced with corn starch and starch.
(3) Low oil temperature low heat slow frying
When frying things, many times it is necessary to put the pan at a high oil temperature, which is conducive to shaping, but the pumpkin pie cannot be fried with high oil temperature.
The characteristics of noodle products are that after being subjected to high temperatures, they will expand sharply and become larger, so the pumpkin cake in the pot is easy to crack at high oil temperature, and it is easy to fry the paste, after all, a lot of sugar is added to the noodles. Under the low oil temperature, the pumpkin pie will not crack, will not paste, but also the inside can be thoroughly fried, eat the outside crispy inside, sweet and delicious.
【Fried Pumpkin Pie】
Prepare old pumpkin, sugar, glutinous rice flour, milk, flour, breadcrumbs, cooking oil.
【Directions】
1, want pumpkin cake taste sweet, be sure to choose old pumpkin, the color of old pumpkin is golden, the skin has a layer of white frost, such pumpkin is sweeter. Peel the old pumpkin, cut into thin slices, put it on a plate, bring the water to a boil and steam in a steamer for 10 minutes, turn off the heat and remove the pumpkin.
2: Add sugar while hot and use a spoon to crush the pumpkin puree. Then add glutinous rice flour, clear flour, add the appropriate amount of milk depending on the wet and dry conditions, and use your hands to form a smooth dough.
3: Roll the pumpkin dough into long strips, cut into small dough of the same size, knead the circle and press flattened, it becomes a pumpkin pie. Prepare a plate of breadcrumbs, add the pumpkin pie and dip both sides in a layer.
4, pour a small amount of oil into the pot, turn the heat to low when it is 30% hot, put in the pumpkin cake, do not turn it after the pot, fry until it is set and then turn over with chopsticks, after the two sides are golden, you can get out of the pot, and the pumpkin cake will be fried.
The method of pumpkin pie is very simple, as long as you master these 3 points, ensure that the pumpkin cake does not crack, the taste is soft and non-sticky, and the outside is crispy and sticky.
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