Pumpkin Bun
1.
Peel and seed pumpkin, cut into slices
2.
Put it in a steamer and steam for 15 minutes
3.
Steamed pumpkin puree
4.
Ready glutinous rice flour
5.
Add sugar, baking soda, aluminum-free baking powder, and pumpkin puree to glutinous rice flour and knead into a slightly softer, smooth dough (reserve 50 grams of pumpkin puree, add it slowly, depending on the condition of the dough)
6.
The pumpkin dough is divided into 50 grams of uniform small doses
7.
Divide the red bean paste into 5 grams each
8.
Flatten the pumpkin dough and wrap it with red bean paste
9.
Round
10.
Roll with white sesame seeds (the pumpkin dough is slightly dipped in water)
11.
Rub tightly with your hands to prevent the sesame seeds from falling off during frying, and finish all the hemp dough in turn.
12.
When the oil is 50% hot, add the hemp dough embryos
13.
Gently move the hemp ball to avoid the bottom of the hemp ball. When the hemp ball is slightly shaped, gently press the surface of the hemp ball with a spatula (this is the key to the hollow of the hemp ball)
14.
Medium and small fire, fried until the surface of the hemp ball is golden, all floating
15.
Remove and drain the oil
16.
Alright 😁
17.
😁
18.
Crispy on the outside, soft and sweet inside
19.
😁
20.
😊😁 all hollow, come one
Tips:
Do not add pumpkin puree all at once, reserve a small portion, add slowly depending on the dough
