Glutinous rice pumpkin(nuo mi xiao nan gua )

Glutinous rice pumpkin

Introduction:

Production steps:

Step 1: Pumpkin filling method: put sugar, milk powder, salt and butter into the container, heat them in water, soften the butter and stir evenly.

Step 2: remove from heat, add pumpkin puree and mix well. Wash raw pumpkin, cut into pieces, steam, peel, sift and press into mud. Due to the high moisture content of pumpkin puree, it is necessary to put the pumpkin puree back into the washed screen and control the moisture content of pumpkin puree in about 2 hours.)

Step 3: add glutinous rice flour and mix well.

Step 4: heat the frying pan and add proper amount of cooking oil.

Step 5: pour in the pumpkin puree.

Step 6: stir fry pumpkin puree with medium and small heat until the puree is thick and glossy. (in order to prevent sticking to the pot, keep frying pumpkin puree)

Step 7: glutinous rice and pumpkin dough method: put glutinous rice powder, pumpkin mud and fine sugar into the container.

Step 8: blend into a medium hard and soft glutinous rice pumpkin dough.

Step 9: glutinous rice pumpkin dough method: take a piece of glutinous rice pumpkin dough and add appropriate amount of Matcha powder.

Step 10: add a little water and turn into glutinous rice pumpkin dough.

Step 11: divide the glutinous rice pumpkin dough and stuffing: take 420 grams of glutinous rice pumpkin dough, divide it into 14 parts, 30 grams each, round and reserve. Take 280 grams of pumpkin stuffing, divide into 14 parts, 20 grams each, round. (because the pumpkin stuffing is soft, it is necessary to refrigerate the rounded pumpkin stuffing until it is hard, so that the pumpkin stuffing can be easily wrapped.)

Step 12: how to make a small glutinous rice pumpkin: take a small glutinous rice pumpkin dough, press it into a round dough with the palm of your hand, and put the split pumpkin stuffing in the middle.

Step 13: press the stuffing with your thumb, push the glutinous rice pumpkin dough up with the tiger mouth, and pinch it tightly. (you need to round the glutinous rice squash by hand. The steamed squash looks smooth and beautiful.)

Step 14: close the mouth down, put the glutinous rice pumpkin on the clean cut fresh corn leaves, so that the steamed glutinous rice pumpkin is easy to take and will not stick. (both sides of corn leaves should be rolled inward, and the curved surface should be put downward. If the curved surface is put upward, it will touch the bottom of the shaped glutinous rice pumpkin dough, which will affect the appearance.)

Step 15: use the back of the knife to evenly cut four pieces on the surface of the small pumpkin body to form an octave shape. (the strength of the blade should be even and moderate, not too shallow or too deep.)

Step 16: take a small piece of glutinous rice pumpkin base dough, knead it into a small pumpkin base, and press it on the top of the glutinous rice pumpkin base.

Step 17: evenly put into the steamer, boil and steam for 6 minutes. (because the pumpkin stuffing is soft, the steaming time should not be too long, otherwise the appearance of the small pumpkin will be soft and the appearance will be affected.)

Materials required:

Glutinous rice pumpkin dough: glutinous rice flour: 200g

Pumpkin puree: 220g

Fine granulated sugar: 40g

Pumpkin filling: Pumpkin paste: 300g

Milk powder: 50g

Salt: 1g

Glutinous rice flour: 60g

Butter: 25g

Edible oil: right amount

Fresh corn leaves: appropriate amount

Note: raw materials: glutinous rice pumpkin dough: 200 grams of glutinous rice flour, 220 grams of pumpkin mud, 40 grams of fine granulated sugar, pumpkin stuffing: 300 grams of pumpkin mud, 40 grams of fine granulated sugar, 50 grams of milk powder, 1 gram of salt, 60 grams of glutinous rice flour, 25 grams of butter, appropriate amount of edible oil ingredients: appropriate amount of fresh corn leaves

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Nuo Mi Xiao Nan Gua