Golden Pumpkin Pie
1.
Choose old pumpkins, the older they are, the less water content and the stronger the flavor. Peel and cut into thin slices
2.
Cover with heat-resistant plastic wrap, and use a microwave oven to cook twice on high heat until the pumpkin is soft and rotten. The microwave method is faster than steaming and does not increase moisture. The recommended method
3.
Press the soft and rotten pumpkin into pumpkin puree
4.
After the pumpkin puree has cooled down slightly, but don’t wait until it is cold, the dough is easy to crack. Add glutinous rice flour and flour in batches and mix well. The amount of glutinous rice flour and flour actually needs to be determined according to the water content of the pumpkin itself.
5.
Then add condensed milk and vegetable oil, mix well
6.
After mixing well, continue to knead the dough with your hands. If it is too wet, continue to add glutinous rice flour and flour until you knead a dough with a certain degree of elasticity. Leave it for about 20 minutes.
7.
You can buy red bean paste ready-made, you can make it yourself, you can add lotus paste, mung bean paste, etc. to the fillings as you like. Weigh the dough and red bean paste together to weigh about 50 grams, and the amount of bean paste You can also add more or less according to your own preferences, as long as it can be wrapped without revealing the stuffing
8.
Use red bean paste with noodles and wrap it in a dough shape
9.
Prepare the mold
10.
Coat the inner wall of the mold with vegetable oil, then put the dough in the mold
11.
Lightly press and demould, the semi-finished pumpkin pie is ready
12.
Or press the dough into a pumpkin shape and use a toothpick to press out the pattern
13.
Cut the zong leaves into blocks of suitable size and apply vegetable oil on the zong leaves to prevent adhesion
14.
Cook for about 15 minutes, simmer for 2 minutes, you can eat
15.
Small pumpkin-shaped pumpkin pie can be decorated with twigs on the top, is it cute?
16.
Because the glutinous rice flour is mixed with a certain amount of flour, the pumpkin pie is not easy to collapse and deform during the steaming process, and the taste is more elastic. The pumpkin pie presents a beautiful golden yellow with a slight pumpkin fragrance. Condensed milk The milky aroma and sweetness of the pumpkin pie increase the flavor of the pumpkin pie. The red bean paste is soft and sweet. Afternoon tea or breakfast are all good choices. You can also add a cute snack on the Mid-Autumn Festival
Tips:
If you eat too much pumpkin and take too much β-carotene, you are prone to carotene xanthosis. Therefore, do not consume more than one staple food of pumpkin a day. In addition, add a certain amount of flour to glutinous rice flour. During the steaming process, the pumpkin pie is not easy to collapse and deform, and the taste is more springy.
