Snowflake pumpkin cake

Snowflake pumpkin cake

Introduction:

Production steps:

Step 1: cut the pumpkin in pairs.

Step 2: steam for 15 minutes.

Step 3: prepare materials.

Step 4: dig out the pumpkin meat and press it into mud. Mix with three kinds of flour and sugar.

Step 5: knead into a dough that doesn't touch your hands.

Step 6: make a 50g dose.

Step 7: press into a cake shape and evenly coat both sides with bread bran.

Step 8: 8

Step 9: heat the pan, spread a layer of oil on it and put it into the pumpkin cake over medium heat.

Step 10: scorch until both sides are golden, take out the pot and sprinkle with shredded coconut.

Materials required:

Pumpkin: half

Glutinous rice flour: medium gluten flour: custard flour: 3:1:1

Coconut: right amount

Bread bran: right amount

Sugar: 20g

Salad oil: right amount

Note: 1. Steamed pumpkin with skin, and then dig out the meat, easier. 2. I haven't weighed the amount here. As long as I knead it until it doesn't touch my hands, don't get too wet. If I feel wet, add some glutinous rice flour. 3. The proportion of flour here is soft and waxy. I like to eat hard. The proportion of flour in glutinous rice flour is 2:1. 4. When frying, you don't need to put a lot of oil, just cover the pan with a thin layer, but the pan needs to be hot so that it won't be stained. When frying, turn the pan to heat evenly.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: sweet