Pumpkin Shredded Pie

Name: Pumpkin Shredded Pie
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 350g warm water; 5g yeast; Some Tender pumpkin; Some oil; Some salt; Some Chicken Bouillon Powder; Some Dried shrimp; Some chopped green onion

by Hyeko loves baking

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

Late summer and early autumn are the seasons for the harvest of pumpkins. Pumpkin is an extremely healthy coarse grain, and various pumpkin cakes are made.

Ingredients

500g Flour

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350g Warm Water
5g Yeast
Some Tender Pumpkin
Some Oil

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Some Salt

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Some Chicken Bouillon Powder

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Some Dried Shrimp
Some Chopped Green Onion

Pumpkin Shredded Pie

1. Wash the tender pumpkin and grate. Be careful with your hands. Pumpkin meat is hard, and I will get hurt every time I shred, and this time is no exception.
Salt the pumpkin shreds and squeeze them out for later use.

2. Add water and yeast to the flour, knead it into a sticky dough, spread oil on the surface, and seal and ferment twice as large.

3. Wash the dried shrimps and oil them.

4. Pour in shredded pumpkin, salt, chicken essence, chopped green onion, mix well and set aside.

5. Made dough

6. Exhaust knead smoothly

7. Pull into a small dose to wake up for 10 minutes

8. Wrap the vegetable stuffing

9. Squeeze the mouth tightly

10. Flatten

11. Preheat the electric baking pan with oil, put in the cake, and bake with the lid on one side

12. Turn the sides several times in the middle, and broil until both sides are golden.

Tips:
The pumpkin shreds are sliced with the skin, and the water should be killed with salt. \nThe dough must be sticky to be soft. \nSingle-side bake, the cake will not dry easily.