Spring pumpkin cake
Since childhood, my mother has been a person who likes to cook food for our sisters. Pumpkin pie is my favorite. Therefore, under the influence of my mother, I also love to toss when I grow up. Especially now I am a mother. I have done it many times before, but I have not pursued "color" and "beauty". If I have enough taste, I will try "color" to lay a foundation for making delicious food for my little watermelon in the future!!!1. you can change the bean paste stuffing into purple potato stuffing and mung bean stuffing. You can have it as you like. Just don't conflict with the sweetness.2. you can replace celery leaves with parsley leaves or other leaves, as long as there is a leaf sample3. pumpkin pie can be fried, fried or steamed. The taste of pumpkin pie is also different. I like the fried taste as I like. Although this is not a very healthy way, the way that the cakes get fat in the oil pan is very good! (haha, I am a standard foodie)
Step 1 . Prepare the ingredients, then peel the old pumpkin, steam it in a pot, press it into pumpkin puree with a spoon, add sugar and mix well (I didn't have time to pat the previous steps, so I'll make it up later)
Step 2 . Then mix glutinous rice flour and flour (the ratio of flour to glutinous rice flour is not certain. If you like soft glutinous rice flour, use glutinous rice flour entirely. If you like slightly hard ones, add a little flour. I don't have enough glutinous rice flour at home this time, so I add flour.)
Step 3 . Add pumpkin puree into glutinous rice flour, knead it evenly, and cover it with plastic wrap (not for fermentation, but for free dough that is too dry, kneaded dough should not be too dry, with a little viscosity, and it is better to make it)
Step 4 . Roll the red bean paste into small balls (I bought the mature red bean paste), take a small piece of dough, flatten it, and the size is enough to wrap the bean paste stuffing
Step 5 . Then twist the pumpkin pie round and press it into a flat shape. The thickness depends on the filling of your package. If it is too thick, it will not be cooked when it is too thin, and the filling inside will leak out
Step 6 . Then stone and slice the red dates, wash the celery leaves and prepare them
Step 7 . Then decorate the pumpkin pie with red dates and celery leaves and flatten it slightly without missing stuffing. Does it look spectacular!
Step 8 . Press the remaining pumpkin dough into an undecorated round cake without stuffing, which is also delicious
Step 9 . Put the prepared pumpkin cake into the oil pan and fry it until it is cooked. When frying, the heat should not be too high. Slow work makes fine work. Fry it on both sides to reveal the pot. That's called a fragrance! (the color after frying is not as bright as before, so I didn't take photos!)
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