Pumpkin Pie without Water-super Crispy
1.
Peel and cut the pumpkin and steam it in water, remove the steamer from the steamer and let cool
2.
Press the cold pumpkin into a puree, add glutinous rice flour and sugar to form a ball, prepare the bean paste
3.
Take a small dough and round it, press it flat, and wrap it in red bean paste
4.
Knead and press to flatten into a round cake
5.
Bread crumbs on both sides
6.
Put it in the pot and fry (when the oil is warm), deep-fry on medium and low heat, so that the inside will be fully cooked
7.
Observe the degree of coloring of the pumpkin pie and keep turning it over. When the pumpkin pie is gradually expanding and ready to cook, increase the firepower and deep-fry so that the surface layer is very crisp.
8.
Out of the pot
Tips:
1. After the pumpkin is steamed, the steamer containing the pumpkin must be removed from the steamer, and then let it cool to let the water vapor completely dissipate.
2. Pumpkins of different varieties have different moisture content, and glutinous rice flour is also different. Add until it is not sticky.
3. When frying, the temperature of the oil should not be too high, otherwise the pumpkin pie will be burnt on the outside and inside.
4. Fry the pumpkin pie at high temperature before frying, and the skin of the pumpkin pie will be crispy, but pay attention to the degree of coloring
