Why doesn t the pumpkin pie you make at home taste crunchy?

Ingredients: pumpkin, glutinous rice flour, white sugar.

Method: Wash the pumpkin, peel it, cut it into small pieces, steam it in the basket, take it out and stir it into a puree, then add sugar, glutinous rice flour, and mix well to become a dough. Roll the dough into strips, add the agent, then put it into the mold to make a cake, steam it in the basket, and take it out.

When eating, put it in a hot oil pan and fry it crispy.

Characteristics: Crisp and tender on the palate, with a strong pumpkin flavor.

Supplements: Just use pumpkin, flour, and cornstarch for the crust. When buying pumpkins, you should choose those with good appearance, bright color, and a feeling of falling in your hand, so that they will have a sweeter taste. Both soil and golden squash are fine.

After peeling and pulpping the pumpkin, cut it into thick slices, put it in a microwave container, cover and heat on high for 7 minutes. It is recommended to use a microwave steaming tray with a grate so that the evaporated water can leak to the lower layers. (Be careful, don't steam again!) ）

Mash the cooked pumpkin, add flour and cornstarch and mix well, the amount of flour and the amount of pumpkin are not good, too little powder will not be formed. The effect of cornstarch is to strengthen the cohesion of pumpkin pie. Cornstarch should not be too much, too much will be hard, about 1:9 ratio to flour.

I just thought it was too dry with just powder and pumpkin'And he beat another egg and went in'Also added a little oil).

The filling is made with red bean paste sold in the supermarket, or you can use any jam you like. I also tossed some chopped walnuts with peanut butter yesterday and it tasted great too.

The next job is to fry the cute pumpkin pie. Take a frying pan, slush the pan with oil, the heat is not too big, wait for the oil to be hot, and then pour off the excess oil. For a nice color and a more fragrant taste, it is recommended to use margarine.

Dip your hands in some cold water, pick up a ball of noodles the size of an egg, wrap the bean paste in it like a dumpling ball, fry it in oil, wait until the surface is hard, carefully lift it with a spatula to turn it over, gently press the bottom of the spatula to ensure the smoothness of the pumpkin pie, and wait until the other side is also hard, and the pumpkin pie is ready.

This method, due to the use of a large amount of pumpkin, is crispy on the outside and soft on the inside, but it is a little difficult to cook. If the level is not good, you can reduce the amount of pumpkin, but you need to add sugar.

First, peel and remove the seeds of the pumpkin and steam it directly in the basket. Steam, remove, mash. It's best to be able to control the water in the pumpkin!

Then add glutinous rice flour. As for how much to add, I don't calculate. Anyway, it is added to the dough without sticking to the hands, basin light, face light.

Take a small piece, like a gnocchi, add the red bean paste, flatten it slightly, and coat it with sesame seeds. Fry in the pan! (It should be fried, but at home, everything is based on life, so I use fried it!)

Hehe, fuel efficient! )

2. Raw materials: 250 grams of pumpkin, 250 grams of glutinous rice flour, 25 grams of milk powder, 40 grams of white sugar, 50g of bean paste filling.

Preparation: Peel, wash and slice the pumpkin, steam it in the basket, add glutinous rice flour, milk powder, white sugar, lard by heat, mix well, and knead it into a pumpkin crust blank.

Roll the bean paste into a round filling. Take the pumpkin pie blank and wrap it with the filling, and press it into a round cake.

Fill the pot with clear oil, when the oil temperature rises to 120, put the pumpkin pie in a colander and fry it in oil over low heat until the pumpkin pie expands, remove it and fry the cake until the oil temperature rises to 160 until it is crispy.

After the pumpkin pie is fried, it will be less greasy to absorb oil with kitchen paper.

Ingredients: 20g pumpkin, 40g glutinous rice flour

Excipients: appropriate amount of oil, 10g of sugar

1. Steam the pumpkin for 10 minutes.

2. Water milled glutinous rice flour.

3. Put the steamed pumpkin into a blender and stir wildly.

4. Add an appropriate amount of sugar to the pureed pumpkin, depending on your preference for sweetness.

5. Put glutinous rice flour, do not add water, the steamed pumpkin has a lot of water, and the glutinous rice flour should also be a little bit.

6. Knead into a dough.

7. Rub the strip under the agent.

8. Wrap the small agent into a ball with both hands and put it in the breadcrumbs to wrap the breadcrumbs evenly.

9. Stick the pumpkin with breadcrumbs and match the ball, press it flat with the palm of your hand for later use.

10. It's all pressed.

11. Put the oil in the pan, fry it thoroughly over medium-low heat, and the pumpkin pie can be slightly bulged.

12. Remove and drain the oil.

13. Use kitchen paper to absorb oil for a while.

14. Pose and serve.

Prepare the ingredients:

250 grams of pumpkin, 250 grams of glutinous rice flour, 500 grams of bean paste filling, 500 grams of breadcrumbs.

Steps:

Step 1: First of all, we wash the pumpkin, then peel it, remove the seeds and pulp in the middle of the pumpkin, after removing it, cut the pumpkin into slices, prepare a steamer, pour the whole pot with an appropriate amount of water, put the steamer in the steamer, and then put the cut pumpkin into a container, and then put the container into the steamer to start steaming the pumpkin.

Step 2: Wait until the pumpkin is steamed, then take out the pumpkin and mash it into a puree, if it is made for children, you can add a little sugar to the pumpkin, which will be more sweet, and then put the pumpkin aside, let it cool a little, and then add an appropriate amount of glutinous rice flour after cooling, after adding glutinous rice flour, then knead the pumpkin into a dough, the dough at this time is very smooth.

Step 3: Then divide the pumpkin dough into small doughs one by one, the size should be even, then roll the small dough into thin slices, and then add the filling you like to eat to the thin slices, here you can choose according to your preferences, here is the prepared bean paste filling, and then put the bean paste filling into it and flatten, at this time, you can dip your hands in a little water, so that the pumpkin pie will stick more tightly, so as not to boil when cooking, and then put it in the breadcrumbs, let the breadcrumbs wrap the pumpkin pie, so that the pumpkin pie is almost ready.

Step 4: Next, start frying the pumpkin pie with oil, pour an appropriate amount of cooking oil into the pot, and wait until the oil temperature is burned to 7 percent, we can put the pumpkin pie in the pot, one by one, and then fry it slowly over medium heat.

Hello, the pumpkin pie is made as follows:

Ingredients: half a pumpkin, about 300 grams of glutinous rice flour, a can of red bean paste, about 50 grams of butter, and an appropriate amount of sesame seeds.

Method:1Remove the pumpkin, cut it into large pieces and steam it through water.

2.Puree the pumpkin while it is hot and add the butter and sugar (the amount may be to taste).

3.Once the butter and sugar are all melted, add the glutinous rice flour to the pumpkin puree in equal portions.

4.Stir the glutinous rice flour and pumpkin puree thoroughly into a dough until it doesn't stick to your hands.

5.Divide the pumpkin glutinous rice dough into several small pieces, and press the ingredients into small dough cakes by hand (because the dough is relatively soft, you don't need a rolling pin).

6.Wrap the red bean paste in the dough and press it into small cakes. (Next time I'm going to try the filling with crushed nuts, minced coconut and sugar, I've made nut coconut rolls before, and that's what I use, and it's delicious.) ）

7.Glue sesame seeds on both sides of the pumpkin pie.

8.Fry over low heat until golden brown on both sides. Note that it will be easier to wait until one side is golden brown and then turn it over.

9.Now you can enjoy it.

Tips: Last time, I peeled and cut the pumpkin into small pieces and steamed it beforehand, the pumpkin skin is very thick, and it is still more laborious to cut. This time, I found that if you steam it with the skin, not only is it easy to peel the skin, but it is also easier to mash the pumpkin with a spoon.