Pumpkin Pie with Stuffed Glutinous Rice
1.
Peel the pumpkin, cut into pieces, and put in the rice cooker
2.
Press the steaming button for 24 minutes to soften, and put it together with flour (cooked pumpkin has more water, and the specific ratio is based on the amount of pumpkin and the flour is added)
3.
Stir the pumpkin and flour together, pour 1/3 bag Angel Yeast
4.
Repeatedly knead, knead the pumpkin dough, cover it and leave it in a warm place for 2 hours. The dough will be 2 times larger than the original, and the dough will be fully fermented after unfolding it into a honeycomb shape.
5.
Put the glutinous rice flour into the microwave and heat it on high heat for 3 minutes. In the meantime, stir it with a spoon to heat it evenly
6.
Prepare a small bowl of sweet fermented rice (also called glutinous rice)
7.
Add an appropriate amount of fermented rice to the glutinous rice flour, and a spoonful of lard
8.
Stir evenly, it is semi-solid, and the filling is ready
9.
Knead the dough repeatedly
10.
Cut a hole in the middle of the dough, put it on the two wrists, rotate it alternately, and pull it into a strip
11.
After kneading, use a knife to cut into a suitable size dough
12.
Flatten and roll out into a thicker dough
13.
Dig a piece of stuffing, wrap it in, close the mouth
14.
Close the mouth down, squeeze it, and use a knife to make a few strokes on the dough
15.
Pour a little vegetable oil into the pot. When it is 40% hot, put the prepared dough into the pot, fry the yellow side first, and then fry the other side.
16.
Finally cover the pot, continue to low heat, and fry for 3 or 4 minutes, the golden pumpkin pie is ready, and all the pumpkin pie is fried in turn
