Wheat Spiced Pumpkin Pie

Wheat Spiced Pumpkin Pie

1. The pumpkin I brought back from my hometown is unbearably sweet.

2. Peel the pumpkin, cut into small pieces, and steam for 10 minutes.

3. Beat the pumpkin into puree, add appropriate amount of sugar, and stir fry in a wok over low heat.

4. Stir-fry the flour on low heat until it smells scent, and just slightly yellow.

5. Add pumpkin puree to the fried flour, knead it into a dough, and do not stick to your hands.

6. The reconciled noodles are divided into small doses.

7. Squash the small dose and pack it into red bean paste.

8. Press into small round cakes.

9. Brush the pan with a little oil, add the pumpkin pie and fry until golden on both sides.

Tips:

1. The steamed pumpkin will have a small amount of water, try to remove the water, and then beat the pumpkin into puree.

2. When frying the pumpkin puree, fry it for a while, mainly to let the water in the pumpkin evaporate, and it is easier to make the noodles.

3. When pancakes are pan-fried, it is best to cover and fry for about 15 minutes on a low fire, and keep turning over during the period to fully ripen.