Pumpkin Candy Does Not Shake
1.
Pumpkin peeled
2.
Cut into small pieces, steamed and set aside
3.
Take 100 grams of cooked pumpkin, add 80 grams of water, 20 grams of caster sugar, and use a cooking machine to make pumpkin puree
4.
Add pumpkin puree to 150 grams of glutinous rice flour
5.
Knead into a smooth dough (if too wet, you can add glutinous rice flour, if too dry, you can add a little water)
6.
Divide into round pumpkin balls
7.
Add appropriate amount of water to the milk pot, then boil, then add pumpkin balls, cook until the balls float on high heat, then turn off the heat. Pick up the pumpkin balls, soak them in a cold water bath, and set aside
8.
At this time, heat the wok and fry the pine nuts until fragrant, about a minute or two.
9.
Put the slightly cooled pine nuts in a bag and roll them into pieces
10.
Break the eggs, add oil in the pan, then add the whole egg liquid, and fry them until cooked
11.
Shred the egg skin and set aside
12.
At this time, add 50 grams of water and 90 grams of yellow flake sugar to the milk pot, cook the sugar over medium heat and dissolve it
13.
Then pick up the pumpkin balls in the cold water, drain the water, put them in the sugar water, boil them together, and turn off the heat
14.
Put the pumpkin balls into a bowl and sprinkle pine nuts on the surface
15.
Then lay the egg shreds and finish!
Tips:
When kneading the pumpkin dough, if it is too dry, you can add an appropriate amount of water and then knead. If it is too moist, you can add an appropriate amount of glutinous rice flour to the side to continue kneading.
