Soft Waxy Q Bomb Pumpkin Pie
1.
I use this kind of pumpkins sold in the market now. According to my recipe, a pumpkin can be made at least four or five times.
2.
Prepare glutinous rice flour, cornstarch, white sugar and chocolate (white sugar and chocolate I forgot to take a photo here ^o^)
3.
Remove the skin and flesh of 300g pumpkin, cut into small pieces, put it in a pot and steam for 10 minutes before it is cooked.
4.
Here I waited for the water to boil before putting in the pumpkin cubes~ The picture shows the steamed pumpkin cubes^_^
5.
Use a rolling pin or spoon to puree the steamed pumpkin.
6.
Use a sieve or gauze to squeeze the excess juice out of the pumpkin puree.
7.
When the pumpkin puree is slightly cool, add glutinous rice flour, corn starch, and white sugar to the pumpkin puree at one time (10g-20g glutinous rice flour can be reserved, and appropriate amount according to the softness of the dough), and knead it into a dough. I did not add one Dripping water or oil, according to my formula, the softness of the dough is just right and it is easier to shape. The kneaded dough is smooth and slightly hard, but it is not easy to shape if it is too soft.
8.
Divide the dough evenly into small doughs of about 25g~30g.
9.
I took out the chocolate and prepared to start filling. There is no restriction on the brand of chocolate here. Daily Dove is fine. I use the chocolate that my family brought back to Disney to play. The leftovers are leftovers, just use them (^-^ )
10.
Flatten the dough with the palm of your hand and wrap it in chocolate or other fillings (no rolling pin required). The chocolate is super easy to wrap. Just break the small pieces and wrap it in directly, then seal the dough again and round it again, and gently squeeze the top. Be careful not to press too hard. Bian is not pretty.
11.
Squeeze it lightly and use a toothpick to draw out three lines, with a little more force, so as not to lighten the traces after steaming. I recommend using a toothpick here, but not using a thread, because the traces are too thin to be seen after they are steamed.
12.
Use greased paper to pad the cage, or brush a layer of oil on the cage without greased paper to prevent sticking to the pan. Leave a certain gap between the pumpkin pie to prevent the heat from becoming larger and sticking to each other. Put it into the pan and prepare for steaming.
13.
Put cold water into the pot and steam for 8-10 minutes. Cold water steaming means that you don’t need to wait for the water to boil before steaming~ I also remind everyone to let it dry for at least 5 minutes after steaming, so that you don’t stick your hands and chopsticks, and I use oil paper to steam it really doesn’t stick to the pot at all.
14.
Out of the pot and plate~
15.
Cute little pumpkins V(^_^)V
16.
Let’s let it cool down and eat it~ It’s delicious and sweet (*^__^*)
Tips:
1. Insert a step here. The perfect baby can make a decorative pumpkin stalk, which is to insert a green decorative pumpkin stalk in the middle of the three lines of toothpicks. There are more materials to choose from, such as cucumber peels and raisins. I didn't make it because I would pull it out and eat it after I made it.
2. When the pumpkin is steamed, squeeze out some excess juice, because the pumpkin will absorb water during the process of steaming the pumpkin. If the water is too much, the dough will be soft and not easy to shape. If the water is squeezed out, it is still soft. Appropriately add glutinous rice flour to adjust, if it is too dry, just add some water.
3. The pumpkin puree is a little bit cooler before mixing, it is easier to shape.
4. You don't need a rolling pin when filling stuffing, just squeeze the dough with the palm of your hand.
