Pumpkin Pie [first Taste Diary]

Pumpkin Pie [first Taste Diary]

1. Peel the pumpkin and cut into small pieces.

2. Put it in the steamer and steam it in the upper pot.

3. Add granulated sugar to the pumpkin and mash it with a fork. (If the pumpkin has too much water, you can use filter cloth to help squeeze out part of the water)

4. While the pumpkin puree is still warm, add 150g of glutinous rice flour and starch all at once and knead well.

5. Then add dry glutinous rice flour to adjust according to the degree of dryness and wetness of the dough.

6. Knead it into a soft, non-stick dough.

7. Divide the dough into 30g.

8. Pack 15g of red bean paste each.

9. Use toothpicks to press out the pumpkin pattern.

10. Insert pumpkin seeds at the top.

11. Put greased paper on the bottom of the finished pumpkin pie, put it in a steamer, cover the steamer with a steaming cloth, and steam on high heat for about 10 minutes.

Tips:

/Dough/
1. Since the moisture of different varieties of pumpkins and the water absorption of different brands of glutinous rice flour are different, the 100g glutinous rice flour used in the formula is a reference value, and the actual amount depends on the dryness and wetness of the dough.
2. If the water content of the pumpkin is high, add glutinous rice flour several times to adjust. If the water content of pumpkin is small, it can be adjusted by heating water several times.
3. When the dough is not in use, wrap it in plastic wrap to prevent the surface from drying and cracking.

/Steaming/
After putting the pumpkin pie in the steamer, cover the top surface of the steamer with a tea towel or steamer cloth and then cover the pot to prevent water droplets produced during the steaming process from dripping on the pumpkin pie, causing the pumpkin pie to collapse due to excessive moisture. And the surface is uneven.

/Anti-sticking/
1. Put greased paper on the bottom of the pumpkin pie to prevent the dough from sticking to the steamer or container.
2. Even if greased paper is attached, the freshly steamed pumpkin pie will be sticky. Let the pumpkin pie cool thoroughly before tearing off the greased paper. Friends who are not too troublesome can also apply thin oil on the oil paper umbrella and put on the pumpkin pie, which can reduce the degree of adhesion.

/save/
It can be stored in refrigeration for about 1 week, frozen for about 3 weeks, and needs to be reheated for consumption.