Pumpkin sweet potato round cake(nan gua hong shu yuan bing )

Pumpkin sweet potato round cake

Introduction:

"Ordinary pumpkin cake fried in oil feels very unhealthy. This kind of taste is soft and waxy, and it's steamed. It's less greasy. The bean paste inside is boiled by oneself, because I think the bean paste bought outside is very strange except sweet. The pumpkin pedicel can be replaced by Lycium barbarum or other lime peel, or cocoa powder or Matcha powder, green tea powder mixed with glutinous rice powder, and then put on. Pumpkin or sweet potato is OK, according to personal taste. You can also put chocolate or peanut butter in the stuffing, purple sweet potato paste or whatever. "

Production steps:

Step 1: steam pumpkin / sweet potato in a pot

Step 2: mash

Step 3: add glutinous rice flour, Chengfen and white sugar according to the above proportion, and the white sugar is added according to personal taste. If you have no experience in making this kind of food, you should follow the formula above (provided your mashed potato doesn't have a lot of water). If you have experience in making this kind of food, it's very simple. As long as the ratio of glutinous rice flour and Chengfen is about 15:4, if the dough is too dry after kneading, you should continue to add it in proportion,

Step 4: knead into a dough that doesn't stick to your hands.

Step 5: then divide the dough into a small dough of about 25g, and rub the bean paste into a round shape, about a quarter of the size of the dough. Wrap them up one by one

Step 6: then use toothpick to press out traces, a little deeper, or it will not be obvious after steaming.

Step 7: decorate the top with Lycium barbarum or other suitable things as pumpkin pedicels.

Step 8: steam for 10 minutes! The time must not be too long, otherwise it will expand to deformation. According to my formula, ten minutes is absolutely enough! When steaming, put it on the wet drawer cloth or brush oil on the metal cage drawer to prevent adhesion.

Step 9: after turning off the fire, stick some cooking oil on your fingers to take them out easily without damaging the shape. Just eat it. If you want to cool after eating, brush a thin layer of edible oil on the surface.

Materials required:

Pumpkin: 250g

Glutinous rice flour: 150g

Chengfen: 40g

Sugar: 60g

Red bean paste: 200g

Wolfberry: moderate

Note: 1, do not put too much bean paste stuffing, otherwise the pumpkin skin is too thin, pressure marks when easy to print the color of the stuffing is not good-looking. 2. The proportion of glutinous rice flour and Chengfen is 15:4, which is basically 100% successful. 3. Steaming time must not be too long, otherwise it will expand and deform.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Nan Gua Hong Shu Yuan Bing