Pumpkin pie: delicious food in grandma's garden

Pumpkin pie: delicious food in grandma's garden

Introduction:

"The memory before the age of 6 is vague as if it had appeared in a dream, but sometimes the feeling is really sweet to the heart. In grandma's yard, there is a small piece of vegetable field surrounded by red brick heads, which is square and full of all kinds of vegetables and flowers. The memory of childhood is the beauty of pomegranate blossoms falling on the ground, the comfort of cauliflower sucking rain after rain, and the joy of pumpkin vines growing fresh buds We are waiting for the harvest season, autumn, and finally we can eat the pumpkin pie made by grandma! At that time, there was always a little friend at home to invite me to play, but I prefer to stay at the kitchen table How can we miss the delicious food? Knead the noodles, make the stuffing, wrap them and put them into the pot. The oil in the hot pot is sizzling, and one side is burning. With the golden and crisp skin, little greedy insects can only watch the pot waiting anxiously Out of the pot, out of the pot, be sure to eat while it's hot Soft waxy sweet pumpkin stuffing, crisp pastry, this is my grandmother's favorite pumpkin pie in my childhood memory! It's been more than four years since I met my grandmother. I think I'm very unfilial. Last year, my grandfather suddenly became seriously ill and didn't go back to see her. Now, they are in good health, and they can comfort their guilt. Life in the three cities has become more luxurious. While we are young and they are still there, we should do more for them, even for a simple home cooking, even for chatting with them about the past Grandmother, grandfather, good health! I hope the old people all over the world are happy and auspicious! More than 20 years later, I still remember the sweet taste of grandma's pumpkin pie. Today, I went into the kitchen to review my memory. I wish I could find the taste of my childhood grandmother! "

Production steps:

Step 1: prepare raw material a, peel and pulp pumpkin, peel water bamboo and set aside, and put yeast B in water to activate in advance

Step 2: mix raw material a, knead into smooth dough, and let it stand for fermentation

Step 3: ferment to about 1.5-2 times the size

Step 4: wipe pumpkin and water bamboo shreds, sprinkle salt and let stand for 10 minutes, squeeze out water for standby (water content of pumpkin and water bamboo is less than that of radish)

Step 5: Sprinkle shrimps, sesame oil, olive oil and black pepper

Step 6: mix the stuffing well and set aside

Step 7: divide the fermented dough into 6 equal parts and round it

Step 8: roll the dough into four thin sides and slightly thick in the middle (about 10 cm in diameter), and wrap it in the stuffing

Step 9: close the mouth and get the shape of the bun

Step 10: standing for 10 minutes, second fermentation

Step 11: heat the pan over low heat with little oil, add the lid on both sides and sear until golden yellow (about 7-9 minutes)

Step 12: eat hot

Materials required:

A dough: flour (common flour: 150g)

A dough: water: 90g

A dough: yeast: 2G

B filling: peeled pumpkin: 200g

B filling: water bamboo: 50g

B filling: Shrimp: 10g

Salt: 3G

Sesame oil: 5g

Olive oil: 5g

Black pepper (white pepper is also available): 2G

Note: 1. Choose the root and stem type of filling material with high moisture, which needs to be salted and squeezed in advance. 2. For pancakes, the dough should be soft, and the water content can be adjusted according to the water absorption of flour. 3. The dough should be soft with or without filling material to avoid water evaporation, and the cake should be too hard

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh