Pumpkin Pie
1.
Glutinous rice flour, you probably know what it is, I bought it at the general vegetable market on the Internet and sell it in the condiments.
2.
I have always liked the rose bean paste filling, I bought a small bag and used a quarter of the remaining to make glutinous rice balls hee hee
3.
One pumpkin is enough. Don’t think it’s not enough when I bought it like me. I bought two and it’s enough. Let’s use the rest to study the others.
4.
Cut the pumpkin into small pieces like this
5.
Cover with plastic wrap and steam it on the pot
6.
After steaming, add a little sugar while it is hot, and use a spoon to puree
7.
Add the right amount of glutinous rice flour. I probably used two bowls of glutinous rice flour. It really scared me. Remember to add it again and again. Don’t be silly. Pour it all in. If it’s too much, it’s not easy to use. Stir with a spoon to make the glutinous rice flour blend with the pumpkin thoroughly
8.
Kneading into a smooth dough
9.
In order to wait for the cakes to be made in different sizes, I divided them all into doughs of the same size.
10.
Round the dough into a thick crust with a thin edge in the middle, and add an appropriate amount of rose bean paste filling
11.
Use the tiger’s mouth to seal the bun as usual, and then gently press to flatten it. If you are afraid of sticking your hands, you can put a drop of cooking oil on the plate one by one, and the top of the plate should also be wiped. Just a little bit of oil
12.
Put a little more oil in the pan, burn 70% to 80% hot, add the pumpkin pie and fry it until the pumpkin pie is in the pan for a while, then gently move the pie with a spatula, otherwise it will stick to the pan.
13.
Wait until the pumpkin pie floats up and both sides are golden yellow. Take it out to control the oil. If you want to eat it crisper, it will take a little longer, but the color will be darker.
14.
Put an appropriate amount of coconut paste on the plate, and just fill the pumpkin pie with the coconut paste while it’s hot. It doesn’t need too much.
15.
If you don’t have coconut, you can just eat the original flavor. I like the unique fragrance of coconut, so I bought it.
16.
The coconut is fragrant and crispy on the outside, and the inside is soft and glutinous and sweet. I ate two of them in one breath
17.
March is about to come. From today on, try to be a lovely person, do not envy or blame anyone, on your own path, appreciate your own scenery, and meet your own happiness.
Tips:
Those who like food can follow me weixin: Rei6421, and I can also follow my weibo: Mei Sister’s Petty Bourgeoisie. On WeChat, I usually share some of my daily delicacies. If you don’t know how to trust me, there are also food groups you can apply for.
