Pumpkin and Red Bean Cake
1.
The ingredients are ready. Pumpkins must be powdered. Older pumpkins are best.
2.
Peel the pumpkin, cut it into small pieces, and steam it in a steamer.
3.
The steamed pumpkin becomes hot and puree with a spoon, and pour the flour.
4.
Use chopsticks to mix it into a flocculent shape, and then knead it into a dough. Knead for a little longer, let the pumpkin puree and flour completely blend together, until the dough becomes smooth and delicate, cover with plastic wrap, leave it in a warm place to ferment to double its size.
5.
In about an hour, the dough was basically fermented in place. Rub a hole in the dough with your hands. If the hole does not shrink, it means that it has fermented in place.
6.
After the fermented dough is kneaded and exhausted, it is divided into the same amount of powder.
7.
Slightly round the potion, place it on the palm of your hand and press it down slightly, then pinch the edge slightly with your hands.
8.
Put an appropriate amount of red bean paste in the middle of the dough and wrap it.
9.
Brush the oil on the electric baking pan. After preheating, close the pumpkin pie and press it down slightly.
10.
Brush the surface of the cake with a thin layer of oil.
11.
Put the lid on, heat the upper and lower lids at the same time, and fry the pie until slightly colored. The pie is fluffy and soft and ready to be out of the pan.
Tips:
Pumpkin has a lot of water. After steaming, it will be hot pressed into puree. It does not need to be completely crushed. When kneading the dough, knead it for a few minutes. The cooked pumpkin puree can easily be completely integrated with the flour. You don't need to add water, just use it all. Pumpkin pie made from pumpkin puree is more beautiful in color and nutritious. When frying, brush the surface with a layer of oil, just a little bit, to lock the moisture on the surface of the pumpkin pie, and the fried pie is softer.