Pumpkin Rice Flour Doughnut

Pumpkin rice flour donuts

Input preparation: pumpkin 30g, 1 egg, 20g of original germ rice flour, baby cereal circle moderate (can not add), nut oil moderate.

1. Pumpkin cut into pieces on the pot steamed, and then pressed puree. Pour in a packet of original flavor germ rice flour and beat an egg. Mix all the ingredients well, as shown in the picture of this thick state, pumpkin paste is not easy to stick to the scraper dripping.

2. Take an appropriate amount of cereal rings and crack them with a rolling pin and set aside.

3. Put on gloves, brush some oil to prevent sticking, take the right amount of pumpkin paste and roll it into a ball, make a hole in the center to make it look like a donut.

4. Sprinkle the crushed graham crackers on top of the doughnuts.

5. Do the rest in turn, preheat the pan and brush with oil, add the pumpkin rice flour doughnuts, and fry on low heat throughout.

6. Fry until the bottom is solidified, then turn over and fry for another 1 minute, in the doughnuts around the pouring into the appropriate amount of water simmering until the water is dry.

Tips: ordinary pumpkin water is large, if you use bebe pumpkin can use half a packet of rice flour is enough. There is no need to use the size of the egg, so you need to add rice flour according to the state, the final state is sticky on the right.