Pumpkin Pie (moon Cake)
1.
Peel the pumpkin and cut into pieces, cover with plastic wrap and steam in a steamer, or cut into thin slices, cover with plastic wrap, and microwave for four minutes
2.
When the pumpkin is cool enough, add sugar and press into a puree, add glutinous rice flour and sticky rice flour to knead it into a dough. If the dough is soft, add some glutinous rice flour to make it a little harder for a better shape. After all, the water content of the pumpkin is different.
3.
Divide it into 40 grams each, a total of 12 small doughs, knead them and put them in your hands, flatten them, pack them into the fillings, knead them into a round shape again, flatten them, and then wrap them with glutinous rice flour or corn starch. Be sure to roll more flour and use moon cake molds. Press-out type, oil paper underneath is anti-adhesive, you can also brush oil on the steamer to prevent adhesion, leaving a gap in each
4.
I use a Nordic electric steamer, steam for 12 minutes, boil the pot to dissipate the heat and take it out, otherwise it will stick to your hands. If you use a steamer, choose cold water into the pot and steam for about 12-15 minutes on high heat. The dough has a large gram of dough, and it will take longer.
5.
75 grams of moon cake mold, 40 grams of dough, the finished picture is slightly flattened
6.
It can also be made into a small pumpkin shape, wrap the filling and round it, use a toothpick to first press out the lines, and then use both hands to hold two toothpicks for vertical shaping, and finally put a raisin on top to decorate, it is very cute!
7.
Today I made two layers, pumpkin shape and moon cake shape
8.
This is made with a 50g moon cake mold, cut one, it's tempting!
Tips:
1 The amount of glutinous rice flour can be adjusted. The steamed pumpkin puree is thinner and you can add more glutinous rice flour, which will not affect the taste. The dough is slightly harder and easier to shape.
2 If your pumpkin is very sweet, you can reduce the amount of sugar. In fact, I have added very little, and you can increase it for sweet ones.
3 Roll a little more glutinous rice flour for the wrapped noodles, knead them into a cylindrical shape, and then put them into the moon cake moulding type. Be sure to roll more flour, more flour, more flour, otherwise it will stick to the mold and not come out.
4 Corn starch without sticky rice flour can be replaced, the finished product is soft and glutinous, and the taste is very good!
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