1. Wash the pumpkin and purple sweet potato and peel them. You can control the steaming time by yourself. You can use chopsticks to check the degree of ripeness. The pumpkin and purple sweet potato should be steamed very soft to press the mud.
2. Press the cooked pumpkin and purple potato into puree for later use. The puree here is better to be more delicate. Add a spoonful of white sugar to the purple potato puree. Those who like to eat sweet can add more
3. Add flour to hot water and make a dough and let stand for 20-30 minutes.
4. Mix the pumpkin puree, glutinous rice flour, and butter (melt first) to form a dough. Don’t add all the glutinous rice flour and leave a small handful. Please don’t add water when making the noodles. The pumpkin will already contain enough water after being steamed.
5. Take a small spoonful of purple potato mash and the little glutinous rice flour left just now and mix it into a dough to make a pumpkin. If you have a juicer, you can squeeze some green vegetable juice and make the green dough to make a pumpkin. I’m here for the picture. It’s easy to use purple sweet potato instead. Anyway, I eat it at my own home. O(∩_∩)O
6. Mix the two types of dough in steps 3 and 4 together to form a dough
7. Take half of the dough that has been neutralized in step 6, then knead into a strip and cut into four equal parts with a knife
8. Press equal parts of the dough into a dough. The dough here should not be too thin. It is better to be a little thicker to eat. So there is no need to roll it out with a rolling pin and just press it directly with your hands. The middle of the dough is filled with purple sweet potato paste. material
9. After sealing, use a toothpick to press out the pumpkin pattern, and take a small piece of the purple potato dough from step 5 to make a pumpkin handle
10. Brush a thin layer of vegetable oil on the bottom of the plate and on the outside of the wrapped pumpkin pie. Put it in a steamer and steam for 10-15 minutes. You can make 4 more for the remaining half of the dough, which is enough for a family of three. La
Tips:1. Be careful not to add water when making pumpkin puree and noodles. Pumpkin puree itself will contain a lot of water after being steamed. Adding water to mix the noodles will be very sticky or even not doughy;
2. Pumpkin. For the sake of convenience, I used purple sweet potato as a filling and a little noodles. Friends who are more particular about noodles can use green leafy vegetables such as spinach to squeeze the juice and make the green dough to make pumpkin handles more vividly;
3. When making the noodles, be careful not to be too thin and too thin to taste not enough to taste Q. When wrapping the purple potato filling, first curl the purple potato mash into a ball shape so that it is easier to pay attention to not putting too much filling and easy to put Don’t stretch the dough too thin. When it is steamed, it will collapse. The dough will not be stretched thin and the wrapper will be full;
4. Pumpkin noodle cake is very sticky because it is made with glutinous rice flour, so during the process of making, sprinkle a little flour on the panel to prevent it from sticking. The pumpkin cake should not be placed in the steamer and steamed immediately, otherwise it will become very sticky. Not forming anymore;
5. Brush a thin layer of oil on the surface of the pumpkin pie before steaming. This will prevent stickiness and the steamed pumpkin pie will be shiny and beautiful. O(∩_∩)O
