Low sugar pumpkin cake(di tang nan gua bing )

Low sugar pumpkin cake

Introduction:

"Once upon a time, there was an aunt in my family. What I miss most about her cooking is pumpkin pie. Sweet crisp, can't help but eat two more. I really didn't think that I could make that taste, eating cake and thinking of her in the distance. It turns out that the taste can be remembered and handed down. "

Production steps:

Step 1: all the materials are here

Step 2: steam the pumpkin slices, and then put them into the machine to make a paste. Note that after the pumpkin steaming, if there is water in the plate, it should be poured out.

Step 3: beat the pumpkin paste

Step 4: add glutinous rice flour

Step 5: knead into this state.

Step 6: divide into equal parts of the same size. This dough is not very tough. If it is too strong, it will crack. When it is pressed into pieces, it will be lighter.

Step 7: add proper amount of oil and fry slowly over low heat. It's easy to shape. When the cake is fried, it's a little puffy and crispy, so you can start the pot.

Step 8: sprinkle some sugar abroad, the coarse one. It tastes good~

Materials required:

Pumpkin: 300g

Glutinous rice flour: 200g

Sugar: right amount

Note: the water in the pumpkin must be poured out. I didn't want to make so many cakes, but I had to neutralize them with glutinous rice flour. Remember, remember!

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: sweet

Chinese PinYin : Di Tang Nan Gua Bing