Sesame quicksand pumpkin cake(zhi ma liu sha nan gua bing )

Sesame quicksand pumpkin cake

Introduction:

"Sesame quicksand pumpkin cake" is named according to the name of the food materials used, the color and shape of the finished food materials and the cooking method, as well as the outward flowing form of sweet scented osmanthus sugar bean paste when the finished food is eaten. Dish features: 1. The name of sesame quicksand pumpkin cake is appropriate. It can be used as a special snack or a nutritious breakfast, especially suitable for Mid Autumn Festival family banquet; 2. The sesame seeds are evenly distributed outside. The crispness of white sesame fried and roasted, the sweetness of sweet scented osmanthus quicksand blend with the delicate and flowing taste of bean paste and glutinous rice pumpkin Balanced taste, sesame crisp fragrance, red bean crisp fragrance, wafting bursts of sweet scented osmanthus, lingering in the lips and teeth, making people like into the osmanthus forest and sesame, red bean ecological garden, taste endless aftertaste; 3, color, fragrance and shape are complete, face melon sweet and glutinous, chewy, non stick teeth, taste excellent, nutrition is extremely rich; cooking method introduction: 1, steamed pumpkin into the microwave oven, add 90% water Mix glutinous rice flour and 10% whole wheat flour to form a moist "glutinous rice pumpkin dough"; 2. Mix "sweet scented osmanthus bean paste" with sweet scented osmanthus syrup and white granulated sugar to form "sweet scented osmanthus sugar quicksand"; then add steamed crisp red beans to form "sweet scented osmanthus red bean quicksand"; 3. Wrap "sweet scented osmanthus red bean quicksand" into "glutinous rice pumpkin dough" to form a small round cake, and then coat it with white sesame to form "sweet scented osmanthus red bean quicksand" "Sesame quicksand pumpkin cake"; 4, "sesame quicksand pumpkin cake" into the "Ashtar easy clean non stick frying pan" fried into golden. Production points: 1, the glutinous rice flour must be in the pumpkin hot, add the stir mature glutinous rice pumpkin dough (without water); 2, powder ratio: glutinous rice flour 90%, whole wheat flour 10%; 3, dough kneading is not easy to be too dry, too dry taste is bad, easy to leak stuffing when frying, also not easy to stick white sesame; 4, when frying, use slow fire to bake, keep the baking face color uniform. Now upload the food material configuration diagram of "sesame quicksand pumpkin cake" to share with parents, hoping to add a little new meaning to their diet life! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: wash the pumpkin and cut it into pieces, put it into a microwave steaming bowl and add a little water

Step 2: put the steaming bowl into the microwave oven

Step 3: steam pumpkin for about 10 minutes in high power microwave oven

Step 4: take out the pumpkin steaming bowl, add 45% glutinous rice flour and 10% whole wheat flour while hot, and stir well.

Step 5: knead into a wet dough (Note: be sure to take advantage of the heat evenly, do not add water).

Step 6: soak red beans in water for 24 hours, wash and put into a microwave steaming bowl, and add a small amount of water.

Step 7: put it in the microwave oven, steam it for about 15 minutes with medium and high power, and steam the red beans.

Step 8: steamed red beans had better keep the original granules.

Step 9: choose sweet scented bean paste.

Step 10: add sweet scented osmanthus syrup, white granulated sugar, lard or olive oil and mix well to make sweet scented osmanthus sugar quicksand.

Step 11: pour the processed red beans into sweet scented osmanthus sugar bean paste while it is hot, and stir well to make "sweet scented osmanthus sugar red bean quicksand".

Step 12: after the "sweet scented osmanthus sugar red bean quicksand" is cooled, stack it on the chopping board together with the white sesame.

Step 13: take right amount of "glutinous rice pumpkin dough" and knead it into a bowl.

Step 14: load the "sweet scented osmanthus sugar and red bean quicksand" with a spoon, and then rotate it gradually by hand to close the mouth.

Step 15: the "quicksand pumpkin cake" should be pure and uniform in thickness. No "sweet scented osmanthus sugar and red bean quicksand" should be spilled. Otherwise, it will break the appearance and caramel when frying, and it will be difficult to eat.

Step 16: put the "quicksand pumpkin cake" into white sesame and stick it with white sesame to make "sesame quicksand pumpkin cake". Note: if the dough is too dry, it will not stick to white sesame, so the dough should be wetted.

Step 17: stack the sesame quicksand pumpkin cake on the side dish plate.

Step 18: use the gourmet prize "aistar v8128 easy clean and non stick frying pan", pour a small amount of peanut oil into the pan and heat it.

Step 19: stack the processed sesame quicksand pumpkin cake in the pot.

Step 20: cover the pan and fry it over low heat until it is slightly yellow. Turn the cake over and cover the pan and continue to fry.

Step 21: pan fry the two sides of sesame quicksand pumpkin cake to a yellowish color. When the two sides of sesame quicksand pumpkin cake are pan fried to a yellowish color, appropriately increase the flame to pan fry the two sides of sesame quicksand pumpkin cake to a golden color, and then put it on the table.

Step 22: Sesame quicksand pumpkin cake finished effect picture.

Step 23: the finished effect picture of sesame quicksand pumpkin cake.

Step 24: Sesame quicksand pumpkin cake finished effect picture.

Materials required:

Pumpkin: 45%

Glutinous rice flour: 45%

10% whole wheat flour

White Sesame: right amount

White granulated sugar: right amount

Lard: moderate amount (olive oil)

Peanut oil: right amount

Sweet scented bean paste: 50%

Red beans: 35%

Osmanthus syrup: 15%

Attention: Note: pumpkin cake dough must be hot to add glutinous rice flour, and timely uniform, do not add water.

Production difficulty: ordinary

Craft: Skills

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Zhi Ma Liu Sha Nan Gua Bing