Steamed Pumpkin Jujube Pie
1.
Cut half of the pumpkin into the pot and cook, remove and mash it into puree, add appropriate amount of flour, edible alkali, salt, two eggs, boiled blisters and baking powder and pour into the mixing and noodles.
2.
Add the noodles little by little. If you think there is too much noodles, add some edible alkali and baking powder to mix the noodles.
3.
The dough will be ready for about fifteen minutes. Put on plastic wrap, cover the lid and wait for it to ferment slowly. After an hour, add some cooking oil and rub it again, then knead the dough and knead it evenly, then put on the plastic wrap and cover the lid. Wait for it to ferment for an hour
4.
Now prepare the filling, wash a dozen jujubes, remove the pits, boil water in the pot, prepare the mold plate for the pumpkin pie, apply oil evenly on the top, so as not to stick to the pan, beat an egg and stir evenly (optional)
5.
At this time, the noodles are ready, cut a piece and use a piece, rub some flour, roll the noodles flat, wrap a jujube and roll up, squeeze the noodles together with your palms, and then use your favorite mold to press the noodles into the shape, then Take it out again, put it on the mold, just like this one by one...
6.
Before putting it on the steamer, use oil to grease the space between the two adjacent patties and rub the egg mixture to prevent it from swelling and sticking together.
Tips:
The egg liquid can be wiped or not wiped, the filling can be changed at will, and then sprinkle some small nuts or the like on the finished product
