Sweet and soft waxy pumpkin cake
Introduction:
Production steps:
Step 1: peel the pumpkin, cut it into slices, steam it, cool it in the air, and then mash it with a cooking machine. When peeling pumpkin, you should cut off the green silk.
Step 2: sift the glutinous rice flour into the pumpkin puree step by step, add 5g sunflower seed oil, and slowly knead it into a smooth dough. The ratio of pumpkin puree to glutinous rice flour is about 1:1
Step 3: divide the dough into small dosage forms after weighing, about 25g each, and divide the bean paste into several parts, about 20g each.
Step 4: flatten the pumpkin powder, slowly knead it into a thin piece on the middle thick edge, wrap it in the bean paste ball, slowly close the mouth, pinch it tightly and rub it round.
Step 5: put the pumpkin ball in the white sesame and roll it in a circle to make it evenly stained with sesame
Step 6: gently flatten
Step 7: heat the bottom plate of the cake pan, add oil, arrange the pumpkin cake and fry until it expands, turn over and fry on the other side. The power of the cake pan is large or small. It's better to watch the actual situation while frying.
Step 8: finished product. The pumpkin cake that can't be eaten at one time can be sealed and frozen. When you want to eat it, you can take it out and fry it again.
Materials required:
Pumpkin: right amount
Glutinous rice flour: right amount
Bean paste filling: appropriate amount
White Sesame: right amount
Sunflower seed oil: 5g
Note: pumpkin cake can also be fried way to deal with.
Production difficulty: ordinary
Technology: decocting
Production time: one hour
Taste: sweet
Chinese PinYin : Xiang Tian Ruan Nuo De Nan Gua Bing
Sweet and soft waxy pumpkin cake
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