Pumpkin glutinous rice cake(nan gua nuo mi bing )

Pumpkin glutinous rice cake

Introduction:

"In fact, I can make pumpkin cakes, but in the past, I used to make noodles when the pumpkin was cool enough, so it was not easy to shape. This will be the son of learning, it suddenly realized. Cold water and hot water are just a word's difference, but the finished products are quite different. "

Production steps:

Step 1: peel, seed and slice the pumpkin, and steam it in a pot.

Step 2: stir the steamed pumpkin into mud with chopsticks, add sugar, glutinous rice flour, custard flour, and into a ball. If there is lard, add a little.

Step 3: use boiling water and water to make a dough, and put it together with pumpkin dough.

Step 4: knead evenly on the chopping board by hand to form a dough.

Step 5: divide the dough into small pieces and round it. Divide the bean paste stuffing into equal parts and rub it round.

Step 6: take a small dose, press flat, pack in the bean paste filling, close the mouth, rub round.

Step 7: put into sesame, roll on sesame, and then rub it with your hands to make it more firm.

Step 8: flatten the dough into a cake.

Step 9: press down with chopsticks to press out the mark.

Step 10: press 4 times, in meter shape.

Step 11: put the chopsticks on the edge and push them in gently along the indentation to form lace.

Step 12: put into a pan and fry until golden on both sides.

Step 13: fragrant, crisp and waxy.

Materials required:

Pumpkin: right amount

Glutinous rice noodles: 300g

Chengfen: 80g

Custard powder: 2G

Bean paste filling: appropriate amount

White Sesame: right amount

Sugar: 70g

Note: pumpkin puree should be cooled for a while, while hot and glutinous rice noodles, do not wait until cool enough to mix noodles.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: sweet

Chinese PinYin : Nan Gua Nuo Mi Bing