Pumpkin Pie

Pumpkin Pie

1. Pumpkin 545g (after removing the skin, stalk, and flesh of the melon, about 400g, there will be losses in the follow-up), 500g of glutinous rice flour (about 320g actually used), sesame seeds, and sugar.

2. Pumpkin peeled, squash, squash, thinly sliced

3. Bring water to the pot, steam the pumpkin, use chopsticks to easily pierce the pumpkin, then turn off the heat

4. Take the pumpkin out and sift it, so that most of the crude fiber in the pumpkin can be removed, and the taste will be more delicate (note that the water used to steam the pumpkin should not be poured, and you will use it later.)

5. After sieving, the pumpkin puree is much more delicate. If you have a baby at home, you can feed it directly like this

6. In the pumpkin puree, add glutinous rice flour and steam the water for the pumpkin. Don’t add the glutinous rice flour all at once. Add slowly to adjust the dry humidity. The water for the pumpkin steaming I use directly here is still hot and a little hot.

7. While kneading, add pumpkin water or glutinous rice flour according to the dry humidity. I added a lot of glutinous rice flour later, so I covered it with a damp cloth, and we had to find the filling first. Filling, where's my red bean paste? ? ? ?

8. At this time, we are going to make fillings. Juliet always remembers that there is red bean paste at home, but she has no choice but to find it. What can we do? But I was so anxious that I temporarily made sugar and sesame seeds. Let's make do with it, sorry!

9. The sugar and sesame seeds can be scattered directly by the cooking machine. The sesame flavor is still very fragrant, so it's right!

10. Divide the balls into 30g each. I weighed them on a kitchen scale. This way, the size is a bit more uniform. I counted 23 balls, which is about 700g in actual weight.

11. Take a small ball and use your thumb to make the pumpkin ball into the shape of a bowl

12. Fill in the sugar sesame filling

13. Close your mouth with a tiger's mouth, rub it round, and pat it flat

14. Okay, it's finished. Start the frying pan below and fry it and you can eat it

15. Add oil to the pan. When the oil is 50% hot, add a small piece of butter. I think that after adding the butter, there will be a fragrance, which smells good. When it is 70% hot, add pumpkin pie, turn to low heat about 160 degrees, and fry slowly until both sides are browned

16. It's fried, ready to eat!

17. The pumpkin pie was still bulging right after it was fried, but it was a bit suffocated when it was cold

18. Do some more, take it to my wife, and set off

19. ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓Snack goods coming from smelling incense Hey, Xiaoce, mom hasn't taken a good photo yet, wait a minute, he ate it Three. . . The whole family is a foodie, hey! Brainstorming, hahahaha

Tips:

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This is the sixth episode of Juliet’s Kitchen, thank you for your support
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