Waxy pumpkin cake(nuo xiang nan gua bing )

Waxy pumpkin cake

Introduction:

"After making pumpkin cakes n times, this time they are most popular with their families. LG also suggested that we should make pumpkin cakes according to this formula in the future. The taste is soft, waxy and full of pumpkin flavor. It is elastic and full of muscle. yummy! This is the real pumpkin pie. Look what he said! The last recipe is half of glutinous rice flour and half of flour. The taste is like eating flour cake. It's hard and the flavor of flour covers up the flavor of pumpkin. It's more appropriate to call pumpkin flour cake. It's a snack I like. I can't help it, I don't get their approval, and I don't have a taste for it. This time, I served them wholeheartedly and made adjustments according to their taste: I gave up using flour as ingredients and switched to glutinous rice flour and pumpkin, and the sugar content was also reduced appropriately. After a small change, the effect is not bad

Production steps:

Step 1: Ingredients: Pumpkin, glutinous rice flour, sugar.

Step 2: peel and wash the pumpkin, cut it into thin slices, steam it in a bowl for 15 minutes, or spray some water on the surface of the pumpkin and put it in the microwave oven for about 8 minutes.

Step 3: prepare a clean large basin and treat the steamed pumpkin: filter out the distilled water in the bowl, pour the pumpkin into the basin, smash the pumpkin first, add sugar, add glutinous rice flour several times while it is hot, and stir well with rolling pin or wooden shovel. It's too hot. Don't stir it by hand

Step 4: stir until the dough has moderate humidity and can be formed smoothly. At this time, you can put on disposable gloves and start kneading the dough. Knead it several times on the panel until the dough is soft and smooth.

Step 5: knead into large noodles, cut into pumpkin seeds one by one, knead round. Take out the mould to make the egg tart, wash it, control the moisture, put some oil in the mould, put in the dosage and press it gently with the palm to form. On the other hand, it can be demoulded smoothly by tapping. (refer to the picture)

Step 6: put some oil into the hot pot, and fry the pumpkin cake over low heat until golden on both sides.

Step 7: shovel up and use kitchen special oil absorption paper to absorb excess oil.

Materials required:

Old pumpkin: 300g

Glutinous rice flour: 500g

Sugar: 100g

Oil: right amount

Note: selection must be old pumpkin to sweet, processing steamed pumpkin: 1; pour out the reflux of distilled water, more dry on the throw more dry, so that you can add less glutinous rice flour. (remember not to add all the glutinous rice flour at one time and leave a little to finish. You'd rather add more than give up the final flour, especially the details that novices should pay attention to.) 2. It's best to keep a low fire when frying pumpkin cake. When the fire is too big, the skin is easy to paste and the inside is not ripe.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: sweet

Chinese PinYin : Nuo Xiang Nan Gua Bing