Recipe for melon cake, homemade recipe for melon cake

As the saying goes, "Autumn is coming, pumpkins are pretty". Most of the pumpkins in October are ripe, and you can smell the fragrance of pumpkins through the golden skin.

Pumpkin is rich in vitamin C and carotene, sweet and soft, and eating more is excellent for the body. Today, I use pumpkin to make a delicacy, children love to eat, no need to add a drop of water, sweet and soft. The practice is shared with everyone:

1. Pumpkin balls.

Ingredients: pumpkin, white sesame seeds, glutinous rice flour, cooking oil, sugar.

Steps: 1. Prepare a piece of old pumpkin, peel and remove the inner pulp, wash and slice. Steam for 15 minutes.

2. Puree the steamed pumpkin. Add a little sugar and stir well. Then add glutinous rice flour to the pumpkin puree, stir with chopsticks while adding glutinous rice flour (do not add water, the water in the steamed pumpkin is very sufficient, add glutinous rice flour while stirring, you can better grasp the amount of glutinous rice flour.)

Glutinous rice dough will not appear too hard and too soft).

3. Divide the pumpkin glutinous rice dough into several small pumpkin balls, then dip them in water - white sesame seeds in turn, and wrap all the white sesame seeds.

4. Remove from the pot with a large amount of oil, the oil temperature is 5 into heat, put in the pumpkin balls and fry them over low heat until slightly yellow, then remove them.

2. Pumpkin pie.

Ingredients: pumpkin, glutinous rice flour, sugar, cooking oil, breadcrumbs.

Steps: Roll the pumpkin balls into a round shape and press them into a flat shape. Coat the flat pumpkin pie in breadcrumbs. Wrap all the breadcrumbs. Remove from heat to amount of oil. Heat the oil at 5 levels, fry the pumpkin pie until golden brown and remove it with a colander.

3. Pumpkin purple potato cake.

Ingredients: pumpkin, glutinous rice flour, sugar, cooking oil, white sesame, purple sweet potato.

Steps: 1. Peel and wash the purple potatoes and slice them in a pot and steam them, and the steamed purple potatoes are cooled and crushed and kneaded into small circles.

2. Pinch the pumpkin glutinous rice dough into a circle by hand, wrap the purple sweet potato balls in the pumpkin skin, and close the mouth upward. Gently press the round pumpkin purple potato cake into a flat shape, dip it in a little water on both sides, and then evenly coat it with white sesame seeds. Once all wrapped.

3. Brush the bottom of the electric pan with oil, put in the pumpkin purple potato cake, fry on both sides until golden brown, take it out and use.

Ingredients: Ingredients: 200 grams of loose banquet melon.

Excipients: 10 grams of white sugar, 100 grams of flour, appropriate amount of white sesame seeds.

1. Put 200 grams of pumpkin in a pot and steam over high heat for 20 minutes.

2. Put the steamed pumpkin into the wall breaker and puree.

3. Add 100 grams of flour to another bowl, pour in an appropriate amount of pumpkin puree, and add 10 grams of white sugar.

4. Knead the dough, cut it into 3 sections, press it into cakes, dig and wash a layer of pumpkin puree, and add an appropriate amount of white sesame seeds.

5. Take another pot, pour 5 ml of cooking oil into the pot, put in the pumpkin pie, fry until golden brown on both sides, and then make a plate and enjoy.

Peel the pumpkin and cut it into thin slices, steam it until it is soft, then put it in a basin and press it into a puree, add sugar and mix well, the amount of sugar can be added or decreased according to your taste. Put the glutinous rice flour on a plate and mix well with the pumpkin puree, (remember not to add water, the pumpkin puree already contains a lot of water) and then knead it into a drier dough, personal experience, the dough is too wet and too soft when frying is not easy to form and easy to stick to the pan. Divide the dough into 10 points, roll each point into small balls, and then gently flatten them into a crust.

After the oil is heated, put the cake blank into the pan and fry it slowly over low heat until it is slightly bulging, slightly larger than the original, pay attention to turning it so as not to paste it, fry both sides until golden brown, and then it can be served. Tips:

1) The moisture content of pumpkin puree is not the same, and the amount of powder should be adjusted according to the actual situation.

2) If the dough is soft, pat some dry flour before putting it into the pan, so that it will not stick to the pan easily.

Pumpkin 1/2 glutinous rice flour about 300 grams of red bean paste 1 can butter about 50 grams of sesame seeds Appropriate amount.

1 Remove the pumpkin, cut it into large pieces and steam it over water.

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

3 When the butter and sugar are 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 does not 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.

Cook with languin, add glutinous rice flour and sugar, stir well, and fry in oil to make shape.

First, the practice of pumpkin pie.

Ingredients to make pumpkin pie.

Pumpkin (100g).

Glutinous rice flour (100g).

Cornstarch (20g).

Black sesame seeds (25g).

White sugar (20g).

Peanut oil (10g).

Raisins (8 grains).

Milk (60ml).

1. Wash and peel the pumpkin first, and then remove the pumpkin seeds.

2. Slice the pumpkin after removing the seeds and steam it in a pot on cold water for about 15 minutes until the pumpkin is soft and rotten.

3. Put the steamed pumpkin in a bowl first, and then use a spoon to crush the pumpkin into a puree.

4. After the pumpkin is crushed into a puree, add sugar, glutinous rice flour, corn starch and milk to the bowl according to the proportion below, and then knead it into a smooth dough.

5. Divide the kneaded dough evenly into 8 portions for later use.

6. After the dough is divided, put the sugar and black sesame seeds into a crusher and break them until they are ground into powder.

7. After grinding the black sesame seeds into powder, add peanut oil and corn starch according to the proportion below and stir well, and then knead into 8 black sesame balls of equal size.

8. Press the dough that has been divided into dough by hand, and then wrap the black sesame balls into it and knead it into smooth small dough balls.

9. After kneading the dough ball, first use the back of a knife or a toothpick to press out a pumpkin-like texture on the surface of the dough ball, and then stuff a raisin on the top as a pumpkin rhizome as a decoration.

10. Spread a layer of oil paper on the steaming drawer, put the pumpkin pie into the pot, turn the heat to medium, and steam in the pot on cold water for 10 minutes.

11. After the pumpkin pie is steamed, take it out of the pot and let it cool before serving. At this point, this pumpkin pie without frying and without adding water is ready.

2. Precautions for making pumpkin pie.

1. When steaming the pumpkin pie, be sure to spread a layer of oil paper in the steaming drawer first, otherwise the pumpkin pie will stick together with the steaming drawer after steaming.

2. When steaming pumpkin pie, be sure to leave a gap between the pumpkin pies, otherwise they will stick together.

3. After the pumpkin pie is steamed, it must be left to dry for 5 minutes, otherwise it will be difficult to remove it from the oiled paper.

Step 1: Choose a more mature pumpkin (the inside of the pumpkin is golden brown).

The second step is to peel the pumpkin, remove the seeds, wash it, and cut it into cubes (so that the pumpkin is ripe a little thoroughly).

Step 3: Steam in the pot for about 15 minutes, you can use chopsticks to fork the pumpkin, if it is easy to fork in, it means that it has been steamed and can be taken out of the pot.

Step 4: After removing from the pot, puree the pumpkin and let it cool for later use.

Step 5: The most critical step is to knead the dough, we first choose a good glutinous rice flour (you can also mix a little japonica rice flour, some people can't eat too much glutinous rice), step 6: put the noodles into the pot, then put the pumpkin puree, put sugar, knead together, until the dough is kneaded by hand, it is soft.

Step 7: Cover the kneaded dough with a damp cloth and let it rest for about 10 minutes.

Step 8: Take out the dough and pull the base (a small uniform dough to make it more beautiful).

Step 9: Knead the base into a ball, pinch it out like a shot glass, then put a little bean paste in the hole, and then knead the hole until it is sealed and flattened.

Step 10: Put the pumpkin pie on the steamer and steam for about 20 minutes, and the delicious pumpkin pie will come out soon.

Step 11: Fry the pumpkin pie until golden brown, tender on the outside and tender on the inside.