Chinese Food
Purple sweet potato pumpkin cake
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At the end of the Spring Festival holiday, it seems that the food market in the community has not recovered its former bustle. It is cold and clear. There are few stalls. The dishes are not rich. They are not so fresh. Fortunately, there are pumpkins. Small blue pumpkins. They are not the old golden pumpkins I want to use. I don't know how they work. So I halved all the prescriptions of my tutor piaoer. Try it first. -
Cooking ingredients
Cooking Steps
Step1:Pumpkin. Wash purple sweet potato, peel and cor
Step2:Cut into small pieces. Steam them in a steamer under wate
Step3:Prepare other materials for steamin
Step4:Put the sesame into the non stick pot. Stir fry it over medium and low hea
Step5:Put the steamed pumpkin into the container. Mash it. Add the glutinous rice flour and Suf
Step6:Knead into pumpkin doug
Step7:Put the steamed purple potato into the dissolver. Add butter and brown sugar while it's hot. Pour in 2 / 3 cooked white sesame. Stir to make purple potato paste
Step8:Stir into purple sweet potato past
Step9:Divide pumpkin dough and purple potato puree into equal part
Step10:Take a pumpkin potion. Wrap it with purple potato filling as shown in the picture. After wrapping, flatten it
Step11:Two or one side with cooked white sesam
Step12:Put some salad oil into the pan and heat it, then put in pumpkin pi
Step13:Pan fry until golden brown on both side
Step14:It's delicious.
Cooking tips:1. Pumpkin skin is 20g. Purple sweet potato stuffing is 12g. I made 19. 2. When frying, it is suggested to use a pan. Avoid sticking the pan. 3. When frying, use a medium or small fire to avoid frying. 4. There is no water in the recipe. Because the water content of steamed pumpkin mud is large. According to the water absorption performance adjustment of my own glutinous rice flour, add a small amount of flour or water several times. This is just right for me. There are skills in making delicious dishes.
