Sweet and soft waxy pumpkin cake

Sweet and soft waxy pumpkin cake

Introduction:

Production steps:

Step 1: peel the pumpkin, cut it into slices, steam it, cool it in the air, and then mash it with a cooking machine. When peeling pumpkin, you should cut off the green silk.

Step 2: sift the glutinous rice flour into the pumpkin puree step by step, add 5g sunflower seed oil, and slowly knead it into a smooth dough. The ratio of pumpkin puree to glutinous rice flour is about 1:1

Step 3: divide the dough into small dosage forms after weighing, about 25g each, and divide the bean paste into several parts, about 20g each.

Step 4: flatten the pumpkin powder, slowly knead it into a thin piece on the middle thick edge, wrap it in the bean paste ball, slowly close the mouth, pinch it tightly and rub it round.

Step 5: put the pumpkin ball in the white sesame and roll it in a circle to make it evenly stained with sesame

Step 6: gently flatten

Step 7: heat the bottom plate of the cake pan, add oil, arrange the pumpkin cake and fry until it expands, turn over and fry on the other side. The power of the cake pan is large or small. It's better to watch the actual situation while frying.

Step 8: finished product. The pumpkin cake that can't be eaten at one time can be sealed and frozen. When you want to eat it, you can take it out and fry it again.

Materials required:

Pumpkin: right amount

Glutinous rice flour: right amount

Bean paste filling: appropriate amount

White Sesame: right amount

Sunflower seed oil: 5g

Note: pumpkin cake can also be fried way to deal with.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: sweet