How to make pumpkin pie?

The traditional pumpkin cake is fried, now there are many ways to do it healthier than fried.

Old pumpkin cake

Materials: 250 grams of old pumpkin, white sesame seeds, breakfast cake, 15 grams of sugar, 150 grams of glutinous rice flour

Steps:

1, pumpkin peeled and pith and cut into pieces, steaming, while hot, add sugar crushed into a puree, and let cool.

2. After the pumpkin puree is cooled, add glutinous rice flour and knead into a dough.

3, take about 20-25 grams of dough, then press it into a cake shape with a cookie, then roll a layer of sesame seeds around the edge.

4, pan frying in oil on low heat, to turn in time to prevent the cookies from scorching. Remove from the pan and absorb the oil with a kitchen paper towel, let cool and serve.

Traditional pumpkin cake

Materials: 110 grams of glutinous rice flour, 220 grams of pumpkin, sugar.

Steps:

1, pumpkin peeled and pith cut into pieces, steamed on the pot. After steaming, put it into a pot, add sugar and grind it into mud while it's still hot. After that, add glutinous rice flour and knead.

2, take out a small piece of kneading dough, ball into a ball, flatten, put into the cake pan, put the cake pan full, add a little oil, frying until both sides of the caramelized, can be dished out to eat.

(Pie pan without oil can also be healthy.)

Pumpkin pancakes

Materials: flour, pumpkin, salt, green onions, sesame oil

Steps:

1, flour and water kneaded into a dough, the hardness and the dumpling skin or pie crust can be about the same, covered with plastic wrap and put it on for a while.

2. Peel the pumpkin and remove the pith, then use a tool to shred it (the thinnest kind)

3. Add minced scallions, sesame oil and a pinch of salt to the shredded pumpkin and mix well.

4. Take two balls of dough about the same size and roll them out thinly, the thinner the better.

5. Take one of the dough sheets and spread the pumpkin shreds evenly over the top, then cover with the other sheet and press down around it.

6: Heat a wok over high heat, and when it's hot enough to handle, turn it to medium heat and leave the oil out. When one side is almost done, turn it over and fry the other side, back and forth twice.

(ps: For those who like it sweet, you can replace the chopped green onion, sesame oil and salt with butter, sugar and a pinch of salt. This milky flavor overflowing as very delicious oh.)

Pumpkin Bean Paste Cake

Materials: 300 grams of pumpkin puree, 400 grams of high-gluten flour, 200 grams of bean paste, 5 grams of yeast, 2 grams of salt, 20 grams of sugar.

Steps:

1, pumpkin peeled and pith cut into small pieces, add cold water to the pot, put on the pumpkin and steam for 15 minutes. Press the steamed pumpkin into a puree and let it cool.

2. Add yeast, sugar and salt to the flour. Add the pumpkin puree and mix while adding until the dough is smooth. Cover with a lid or plastic wrap and let the dough rise until doubled in size. Knead the dough to get rid of any air.

3. Divide the dough into 60-gram portions and let rise, covered with plastic wrap, for 15 minutes.

4: Roll out the dough into a ball, press it into a nest and pack it with as much red bean paste as you can, then press it down, sealing it face down.

5. Put the dough into a pan on high heat for a minute, then reduce the heat to low and cook for about 10 minutes on each side.