1. Peel and seed the pumpkin and cut into small pieces.
2. Wrap it with plastic wrap and steam it in a pot over high heat.
3. After steaming, add the fine sugar while it is hot, and then use the back of a spoon to make a puree.
4. Add the powder in portions and mix well.
5. Then knead into a smooth dough, cover it with a damp cloth and let it wake for 10 minutes.
6. The awake dough is divided into small doses of about 30 grams, and rounded for later use (I made this by increasing the amount).
7. Weigh 12 grams of red bean paste for later use.
8. Take a portion of the dough, flatten it, wrap it in the weighed bean paste, and pinch it tightly.
9. Rub round.
10. Press gently to make the other dough in the same way.
11. Add appropriate amount of corn oil to the pot, heat it up on high heat, add the finished pumpkin pie, and fry on medium to low heat until golden brown.
12. Turn it over and fry until golden brown, and turn off the heat if it bulges in the middle.
13. Take out the pan and serve.
14. Enjoy it quickly.
15. It's soft, sweet, and delicious.
16. Eat soft and waxy while it's hot, let cool before eating the QQ bomb~~~
Tips:Pumpkins have different water absorption properties, so the powder should be added in batches; the amount of sugar can be added according to your preference; the whole process is medium-low to prevent burning; for the method of bean paste, please refer to the recipe issued before; you can make more at a time. Wrap the finished pumpkin pie embryos one by one with plastic wrap, and then seal them and store them in the refrigerator. When you want to eat them, you can just take them out and defrost them and fry them, which is very convenient.
