Pumpkin Pie

Pumpkin Pie

1. Pumpkin peeled and sliced into thin slices and steamed

2. Use a spoon to press into a puree, preferably with a cooking machine to stir into a delicate paste

3. Stir in powdered sugar and glutinous rice flour while it's hot

4. And form a moderately firm dough

5. Divide into small doughs of about 30 grams

6. Take a small dough, knead it to form a small nest, and put a little red bean paste

7. Close your mouth with a tiger's mouth, squeeze and rub the circle tightly

8. Press lightly into small cakes

9. Dip the white sesame seeds after a while

10. Pour an appropriate amount of oil into a small pot and heat it to 50% hot, add pumpkin pie and fry until golden on both sides

11. Pick up and put on kitchen paper to absorb excess oil.

12. Finished product

Tips:

Pumpkin puree is used for mixing noodles. Pumpkin has different water absorption properties than flour, so it is mainly made into dough with moderate hardness.
The pumpkin puree should be mixed while it is still hot.
Dip the kneaded pumpkin pie with water and then dip sesame seeds.
When the oil is 50% hot, the pumpkin pie can be fried.
You can make more at a time, pack it in a crisper and put it in the refrigerator to freeze. Take it out and fry it when needed.
Special reminder: Be careful not to stretch your head to observe when frying food, to prevent the oil from splashing and scalding yourself. You can use a colander to pick up and observe the color in a well-lit place.