Zhixiang pumpkin cake(zhi xiang nan gua bing )

Zhixiang pumpkin cake

Introduction:

Production steps:

Step 1: peel the pumpkin, cut it into pieces and steam it

Step 2: after the steamed pumpkin is cooled, put it into a slightly larger small basin and knead it into pumpkin paste

Step 3: add condensed milk and sugar to the mashed pumpkin paste (according to personal taste), and pour fresh milk (according to the viscosity of pumpkin paste, if the pumpkin paste is very thin, add less milk; if the pumpkin paste is very thick, add a little more milk)

Step 4: mix the pumpkin puree with condensed milk, sugar and milk

Step 5: add glutinous rice flour to the kneaded pumpkin puree, and add it while kneading until the pumpkin puree is kneaded into a ball

Step 6: divide the kneaded pumpkin glutinous rice dough into smaller ones than yuanxiao. After the dough is finished, dip it evenly with cooked white sesame seeds

Step 7: add oil to the pan, gently round and flatten the pumpkin balls dipped with sesame seeds, evenly put them into the pan, fry them over medium low heat, fry them on both sides of the pan until they change color, and then expand slightly

Materials required:

Pumpkin: right amount

Cooked white sesame: appropriate amount

Glutinous rice flour: right amount

Fresh milk: right amount

Edible oil: right amount

Condensed milk: right amount

Sugar: right amount

Note: 1. Pour milk must be added slowly, if the milk put more will lead to add a lot of glutinous rice flour, so the taste of pumpkin will be light. 2. Sesame must be more dip some, otherwise when frying pumpkin cake adhesion between each other. Conclusion: a little more can be done, good preservation! Put it in the fridge. When you want to eat, just tinkle with the microwave!

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: sweet

Chinese PinYin : Zhi Xiang Nan Gua Bing