Pumpkin cake with milk flavor(nai xiang nan gua bing )

Pumpkin cake with milk flavor

Introduction:

"Since the discovery of gourmet world, I have learned to make many dishes, snacks and cold drinks. Among them, I am more satisfied with the braised lion head, original egg tarts, egg baked tofu, minced meat mustard. My son is more satisfied with Yangzhou fried rice (shrimp is a must), and my wife thinks my mango ice cream is good. But bread, cake has not been successful, because to send ah, fermentation ah what. Today, pumpkin cake is simple. There are also materials. Experiment now

Production steps:

Step 1: peel the pumpkin, cut it into pieces, put it on a plate and steam it for about 10-20 minutes. When steaming, you can use chopsticks to try to make it well done.

Step 2: glutinous rice flour bought in the supermarket

Step 3: steam the pumpkin and pound it into mud. If there is water in the basin, pour it out as much as possible, because the ripe pumpkin has a lot of water and the flour is very thin

Step 4: after the pumpkin puree is cooled, add butter and sugar to the pumpkin puree, add glutinous rice flour in several times, and stir until it is kneaded into dough.

Step 5: knead the dough into strips, pull it into small pieces, round them one by one, dip them with egg liquid, and roll them to cover the bran

Step 6: sprinkle a little flour on the panel, and flatten the ball on the panel

Step 7: press many at a time, don't press one, fry one

Step 8: put oil in the pan (no matter how much, fry more, fry less), put down the pumpkin cake and fry it over low heat until golden on both sides.

Step 9: put the fried cake on the oil absorption paper to absorb the oil, healthy!

Step 10: put the plate on the table, eat while it's hot, the shell is crisp and the inside is soft, and the aroma is delicious!

Materials required:

Old pumpkin: 500

Glutinous rice flour: 500

Sugar: right amount

Bread bran: right amount

Eggs: 1

Butter: 30g

Note: dough mixing is a difficult point. Because the steamed pumpkin has a lot of water, the 1:1 ratio is easy to make thin dough, so it can't be kneaded into dough at all. I have to add glutinous rice flour continuously. If the glutinous rice flour is not enough, it will be thin. I add all the glutinous rice flour into the pumpkin mud, which is still a little thin, which is a relatively dry batter. It's similar to the noodles when we made dumplings, so I use a spoon to scoop it, Let go just can rub round, a little touch, just throw into the bread bran roll, also don't touch the egg liquid, save the eggs.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Nai Xiang Nan Gua Bing