Bean Paste Pumpkin Pie
1.
Peel the pumpkin, steam it, add glutinous rice flour and whole wheat flour, and form a pumpkin dough
2.
Divide the dough into 40 grams into a small dough, divide the red bean paste into 15 grams, wrap the small dough into the red bean paste filling and make rounds
3.
Preheat the electric baking pan, sweep a layer of peanut oil on both the upper and lower baking pans, put the wrapped bean paste pumpkin pie, fry on low heat for 3 minutes, the sweet bean paste pumpkin pie is done.
4.
In the afterglow of the setting sun, the red bean paste pumpkin pie is more golden
5.
If you like the fragrance of sesame, you can also dip the wrapped bean paste pumpkin pie with white sesame seeds and fry it
6.
Sweet and glutinous bean paste pumpkin pie, rich in nutrition, can be said to be a refined snack of coarse grains
Tips:
1. Whole wheat flour can be replaced with all-purpose flour. I use whole wheat flour to make the sweet bean paste pumpkin pie more nutritious;
2. Steamed pumpkin is best steamed with a lid, which can make the puree of pumpkin purer without too much water content. Of course, the amount of liquid contained in pumpkin puree is different, so the amount of glutinous rice flour must be adjusted appropriately.