Oatmeal Pumpkin Pie
1.
Main ingredients: instant oatmeal, 200 grams of pumpkin, 200 grams of glutinous rice flour. Accessories: vegetable oil, appropriate amount of sugar, appropriate amount of white sesame
2.
Peel the pumpkin, remove the seeds, and cut it into small pieces. This will cook well and save time. It is best to put it in a large bowl and put the large bowl into the steamer for 20 minutes
3.
Take out the pumpkin and use a spoon to press it into pumpkin puree
4.
Stir the oatmeal and glutinous rice flour well. Add sugar and oatmeal to make a dough. If it is too dry, you can mix it with a little water. Mine is chestnut pumpkin, which is dry and waxy, so you need to add a little water.
5.
Follow the steps from left to right as shown in the figure,) Take a small piece of dough, knead it and flatten it, and then flatten it into a small cake. If you like red bean paste stuffing, you can add stuffing at this time
6.
You can dip bread crumbs, white sesame seeds, etc. on the outer skin according to personal preference. (From top to bottom as shown in the picture, they are covered with bread crumbs and white sesame seeds.)
7.
When sticking bread crumbs or sesame seeds, you can press it a little so that it will not fall off easily, and it will be better to let it stand for a while.
8.
Heat up the oil pan, add the finished pumpkin pie, or fry it. Don’t heat too much, the sweetness is easy to paste, medium heat is best
9.
When the pumpkin pie floats up, it means it has been deep-fried and is ready to eat.
Tips:
1. It’s not easy to add too much oatmeal. The ratio of glutinous rice flour to oatmeal is 2:1, so it is soft and delicious.
2. It is best to use salad oil or rapeseed oil, and fry it slowly over medium heat to make it more fragrant
