Pumpkin Pancakes

Name: Pumpkin Pancakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 170g Pumpkin puree; 300g Flour; 3g Dry yeast; 1g Soda ash; 75g White sugar; a little water; Some oil

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

A pumpkin that is neither sweet nor flour is eaten until the end, and there is one last piece left. Since everyone doesn't like to eat directly, let's use it to make biscuits. Yeast pumpkin pie, do you want to eat sweet or salty? sweet.
I referred to the practice of a pancake, but I just wanted to reduce the oil, half-fry and half-fry. After thinking about it, the effect of frying would be better. With a small pot, there won't be too much oil left.
Adding sugar according to the taste of the diners, this cake will not be just a touch of sweetness. Perhaps due to the color of the pumpkin and the sugar content, this pie is easy to color and quickly becomes a beautiful golden brown.
Learning the appearance of pancakes, make two cuts in the pancakes, stretch them, and throw them into the pan. The pot is small, and it is operated by one person. Extend one dough, throw it into the pot, and cut the other dough, basically the dough in the pot can be turned over. Then fry the other side to golden brown, out of the pan, and start the next round. . . .
Golden and sweet. Although it is very oily, it is very popular. In just one night, there are only three left. . . . "

Ingredients

170g Pumpkin Puree
300g Flour
3g Dry Yeast
1g Soda Ash
75g White Sugar
a little Water
Some Oil

Pumpkin Pancakes

1. Ingredients: 170g pumpkin puree, 300g flour, 3g dry yeast, 1g soda ash, 75g white sugar, a little water, moderate oil

2. Pour pumpkin puree, flour, and yeast into the bread machine.

3. Stir it into a smooth dough and take it out.

4. After being rounded, put in a large bowl and ferment.

5. The dough grows to 2-3 times.

6. Use a little water to dissolve the alkaline surface.

7. Add it to the dough,

8. Relax for 10 minutes after kneading.

9. Divide into about 40 grams/piece,

10. Roll into an oval shape and set aside.

11. Pour oil in the pan and heat it up.

12. Use a knife to make two cuts on the dough,

13. Put it into a frying pan after stretching.

14. The oil cake rises quickly,

15. Golden on both sides, out of the pot, put in a colander to control the oil.

16. Pour into a bowl and serve while hot.

Tips:
The amount of flour should be increased or decreased according to the water content of the pumpkin puree. If the pumpkin puree has less moisture and the dough is drier, you can add water and noodles as appropriate.
The amount of sugar can be increased or decreased according to your own taste.
When frying, the fire should not be too high, so as not to burn and not cook.