Crispy Pumpkin and Red Bean Cake
by Daughter of heaven
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Soak the red beans for more than 4 hours in advance and cook for about 20 minutes in a pressure cooker.
2. Pour into a non-stick pan, add brown sugar to low heat according to your favorite sweetness and stir fry slowly.
3. Finally, add orange zest and fry until the red bean paste can stand on the spoon well. Pull it out and let it cool for later use.
4. The pumpkin is steamed in a steamer and mashed.
5. Add all the ingredients of the pie crust to the pumpkin puree, knead it into a smooth dough, and ferment at room temperature.
6. Divide the red bean paste into about 50 grams and set aside.
7. The fermented dough is vented and divided into about 50 grams each.
8. Roll it into a bun skin shape and wrap it with fillings.
9. Tighten the mouth, round.
10. Press gently to flatten into a pie. Relax in turn for about 15 minutes.
11. Put in a saucepan over medium-low heat and cover. (No need to brush oil)
12. Bake until golden on both sides.
13. Finished product
14. Finished product
15. Finished product
Tips:Orange zest is just rubbed into puree with orange zest. Be careful to take only the yellow part, don't take the white part, or it will suffer. Pumpkin has different water content, so increase or decrease the amount of flour as appropriate.
