1. Prepare the ingredients. The old pumpkin is the first choice for pumpkin pie. The pulp of old pumpkin has less moisture and has a strong sweetness. The pie made is particularly delicious.
2. Peel the pumpkin and slice it, put it in a saucer, and steam it over high heat for about 12 minutes. Use chopsticks to insert it into the flesh, indicating that the pumpkin is soft and rotten.
3. Take out the pumpkin puree while it is still hot, pour the sugar into the pumpkin puree, and use the remaining temperature to dissolve the sugar.
4. Pour flour into a large basin, sprinkle with yeast and 1 gram of salt. The pumpkin puree is cooled to 40-50 degrees. When it is not hot to the touch, pour it into the flour. The too hot pumpkin puree will kill the yeast and cause the dough to fail to rise, so pay attention to the temperature.
5. Knead the flour and pumpkin puree into a smooth and soft dough, cover it with plastic wrap or a clean damp towel, and leave it to rise in a warm place for about 30 minutes.
6. The dough is fermented to about twice its original size, take it out, and continue to knead out the gas in the dough on the chopping board, commonly known as exhaust.
7. Divide the large dough into three parts, take one dough and roll it thinly with a rolling pin. Then roll it up and knead it into a long strip. This step is actually the part of venting. The air in the dough is exhausted, and the taste is chewy and not too loose. Especially for steamed buns, if the exhaust is not complete, the steamed buns will collapse, the skin will be wrinkled, and they will not have that chewy texture.
8. Cut the long strips into equal noodles, the size according to your preference.
9. After the pan is heated, turn the fire to a low level and place the pumpkin pie neatly in the pan. Remember to keep the fire low and avoid oil.
10. Fry until the pumpkin pie expands, turn the pumpkin pie over and pour in a little water.
11. Cover the pot and simmer on low heat for about 10 minutes, until the water in the pot is dry, turn off the heat and shovel up to serve.
Tips:Tips for food:
1. As mentioned earlier, diabetic patients can eat pumpkin in moderation. The best way is to steam the pumpkin. When making pie, try not to put sugar or deep-fried it.
2. The water absorption of each type of flour is not the same as that of pumpkin puree. This formula can only be used as a reference. Add flour or pumpkin puree flexibly according to the actual situation.
3. Make a popular analogy: the kneaded dough is as soft as earlobes.
