I have an unparalleled preference for pumpkins, perhaps because the golden pumpkins always make people think of the joy of harvest, with a rustic country atmosphere; perhaps the beautiful pumpkin shape is always reminiscent of Cinderella's pumpkin car, carrying her to find her own Prince Charming; maybe the pumpkin can always change a variety of foods, whether it is a staple food or a dish, it is the same delicious... Well, well, I am a pumpkin control.
Peel the pumpkin and knead it in a steamer for 20-30 minutes.
Steam the softly smashed pumpkin into a puree with a spoon
Put the right amount of glutinous rice flour into a smooth dough and cover it for 30 minutes.
Red bean paste into bean filling
Rub a small piece of dough with your hands, put it in your hands, and flatten it into a dough.
Spoon a spoonful of bean stuffing on a spoon and place it on the dough
Drag the patch with your left hand and push the patch evenly over the thumb and forefinger of your right hand until it closes.
The glutinous rice dough wrapped with bean paste is flattened into a pie shape with both hands.
Press the pattern of the pumpkin with a straw and a toothpick
Put a little Spanish olive oil in the pot, and fry the pumpkin cake on both sides until golden
1, the practice of bean filling reference: Matcha honey bean cake roll, cook a little longer than the honey bean, the honey bean can be smashed. 2, pumpkin peeled to steamed to soften about 400 grams, I added 300 grams of glutinous rice flour, usually the ratio of pumpkin puree and glutinous rice flour is 1:1, too dry, then add a little less water, glutinous rice The dough is suitable to the extent that it does not dry or stick to the hand; 3, glutinous rice dough and ordinary dough feel different, so the packaging method is also different, generally when the ordinary dough is wrapped, the dough can be kneaded like a bun, when the rice dough is wrapped, the tiger's mouth (index finger and thumb) is generally used. ) Push the dough evenly up to close.