Fried pumpkin pie, in addition to glutinous rice flour to add 2 more, out of the pan does not crack non-stick teeth, soft glutinous sweet
Autumn is suitable for eating some pumpkins, pumpkins have a high nutritional value, the taste is also very sweet, suitable for steaming, boiling, frying and other methods, but I prefer to make pumpkin cakes, golden color, crispy outside and sticky inside, sweet taste, children especially love to eat.
Many people have eaten pumpkin pie bars, a few dollars a bag in the supermarket, fried in oil can be eaten. But that pumpkin pie has very little pumpkin content, most of it is glutinous rice flour, it is very sticky to eat, and it is not delicious to make yourself. When making pumpkin pie, many people only know how to use glutinous rice flour, which is not true.
Glutinous rice flour is relatively sticky, and water absorption is strong, easy to crack after heating, and it is very sticky after gelatinization.
Today I would like to share with you a practice that I learned from my grandmother. When I was a child in the countryside, there was no snack to eat, and my grandmother used the sweet potatoes and pumpkins at home to make balls and small cakes, and fried them in a frying pan, which was crispy on the outside and sticky on the inside, which was particularly delicious.
Grandma said that to make pumpkin pie, in addition to glutinous rice flour, you should also add 2 kinds of flour and sweet potato starch. Cheng powder is actually wheat starch, the dough is washed in water, washed out of the gluten after standing precipitation, you get cheng powder, it is a kind of gluten-free flour, can make the pumpkin cake soft, loose; and sweet potato starch can dilute the flour, the taste is more tendonous.
【Golden Pumpkin Pie】
Prepare old pumpkin, glutinous rice flour, starch, sweet potato starch, cooking oil, sugar, breadcrumbs, and milk powder.
method
1, the old pumpkin has high sugar content, making pumpkin cake is more sweet, what kind of old pumpkin? The kind that has a layer of white frost on the surface. Peel the pumpkin, cut into thin slices, put it in a steamer and steam for 10 minutes, then remove it when it is cooked.
2: Pour the pumpkin slices into the wall breaker and stir into pumpkin paste. There is no wall breaker that can be pressed with a spoon into pumpkin puree.
3, add glutinous rice flour, starch, sweet potato starch in the basin, and then add an appropriate amount of sugar, cooking oil, the old pumpkin is very sweet, you can also not add, and finally pour in the stirred pumpkin paste, stir well with chopsticks, add milk powder after cooling, and into a soft pumpkin dough, cover with plastic wrap to wake up the noodles for half an hour.
【Tips】The ratio of pumpkin and glutinous rice flour is 2:1, and the ratio of glutinous rice flour, starch and sweet potato starch is 10:3:1, and the ratio is just right.
4, grab a piece of pumpkin dough, knead into a round ball in the palm of your hand, and then put it on the board to press into a small cake, both sides are stained with a layer of chaff, and the pumpkin cake embryo is ready.
5, pour the appropriate amount of oil into the pot, when the oil temperature is 50% hot, put it into the cake embryo, fry it with a medium-low heat, and then you can start the pan after the golden crisp.
This method Grandma has used for decades, after continuous improvement, feel that this recipe is the best, does not crack non-stick teeth, better than buying. Friends who like to eat quickly learn to learn, usually can be made for children to eat, can enhance immunity, promote growth and development, every New Year's Holiday is used to entertain guests is also very face-saving.
The method is very simple, there are 2 points to pay attention to:
(1) Steamed pumpkin into juice, to immediately pour into the glutinous rice flour, the glutinous rice flour blanched, so that the dough is softer, not easy to crack.
(2) When the pot is under the pot, the oil temperature can not be too high nor too low, if it is too high, the bread bran is easy to paste, and it is bitter to eat; if it is too low, it is impossible to set, it is easy to drop slag and absorb oil, and 50% heat is more appropriate.
——[Big mouth to say a few words]——
The proportion of ingredients should be remembered, if there is no proportion, the taste is not the best. For example, 500 grams of pumpkin, add 250 grams of glutinous rice flour, 75 grams of flour, 25 grams of sweet potato starch, sugar, cooking oil according to personal taste. Add milk powder to make pumpkin pie with a strong milk flavor.