1. Peel and seed the pumpkin, cut into small pieces, wrap it in plastic wrap, and steam it in a pot over high heat.
2. After steaming, add the fine sugar while it is hot, and then use the back of a spoon to make a puree.
3. Add the powder in portions and mix well.
4. Then knead into a smooth dough, cover it with a damp cloth and let it wake for 10 minutes.
5. Divide the awake dough into a small amount of about 30 grams, and knead it for later use (I made this by adding more)
6. Weigh 12 grams of red bean paste for later use.
7. Take a portion of the dough, flatten it, wrap it in the weighed bean paste, and pinch it tightly.
8. Rub round.
9. Press gently to make the other dough in the same way.
10. 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.
11. Turn it over and fry until golden brown, and turn off the heat if it bulges in the middle.
12. It's soft, sweet, and delicious.
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 and small to prevent burning; you can make more at a time, and use a plastic wrap for the finished pumpkin pie embryo Pack one, then seal it and store it in the refrigerator. Take it out when you want to eat it and defrost it and fry it. It's very convenient.
