Pumpkin pie material is simple, the method is simple, the taste is by no means simple, you can do a lot at a time, put it in the refrigerator for freezing, eat without thawing directly fried, winter favorite heart-warming dessert.
-- Pumpkin Pie --
by Tang XiaoTang's mother
-- Charges --
Peeled and seeded sweet pumpkin meat 600 g
Glutinous rice noodles 360 g
50 grams of sugar
-- Approach --
❶ Peel the pumpkin, remove the seeds, cut into large pieces and place in a large bowl.
❷ Large bowl covered with plastic wrap, or lid. Steam in a steamer or in the microwave.
❸ Cooked pumpkin puree and 520 grams, add sugar while hot and stir to melt. If the pumpkin is sweet, add less sugar, and if it is not sweet, add more sugar. Love to eat sweet will add more sugar, do not love to eat sweet will add less sugar, pumpkin is particularly sweet, do not add sugar can also ah!
❹ Stir well and let the pumpkin paste cool to the point where it is not hot.
❺ Add glutinous rice flour and mix well, you can start to mix with a silicone spatula, and add glutinous rice flour to it a small amount and many times.
❻ And to the dough does not stick to the hands, do not stick to the basin. At this time, the dough can be kneaded into a small piece of boiled sweet soup, or it can be wrapped in tangyuan, which is a personal favorite.
❼ Divide into the same size and cover with a damp cloth or plastic wrap to prevent the dough from drying out.
❽ Divide the mixture, rub the round, pat it flat again, and set aside. Pumpkin pie flattened here can be frozen.
❾ The frozen pumpkin pie is bagged and stored in the freezer.
❿ Frozen pumpkin pie does not need to be thawed, cold pan, cold oil, low heat and slow fry until golden brown on both sides. Plate. Freshly prepared food should also be served with low heat and cold oil, otherwise it is easy to paste the pot. Chef @ Wang cc said that to heat the oil under the pot, low heat. Otherwise it is easy to get wet.
-- Tips --
Chef @ soft wind picturesque said that when fried on a low heat to half cooked, adding a little water to cover the lid for a moment will cook faster, and it is not easy to burn, open the lid and then fry dry the dish. There are also chefs who recommend that you can add a part of sticky rice flour to the glutinous rice flour, that is, rice flour, which can neutralize the stickiness of the glutinous rice. The following is a share from the kitchen friends @shabo, and I would like to express my gratitude. Please read carefully, you will succeed!
❶ Melon with golden melon will be sweeter.
❷ And glutinous rice balls if the sticky hand does not form because the pumpkin is too much water, the powder is not enough.
❸ The first time I did it was fried, when I turned the noodles, I found that if I accidentally touched the upper surface, I would stick to the shovel, partly because I was not skilled enough. I thought about it, if the oil covers the surface of the pumpkin pie, the bottom is golden, and the top will also be pastry and will not stick to the spatula, but this way becomes fried, it will be very oily (restaurants are generally oil pans, fried fast and crispy) In order to eat healthily or to have a low fire, patient frying will be very good.
Past content portals
The secret to keeping shallots verdant
It's time to taste the sweet and moist water chestnuts
A cup of soy milk, a warm fragrance, a good start to the day
Winter cabbage is as beautiful as a bamboo shoot
Fail with fried fish and say goodbye