Chinese Food
Pumpkin and red bean curd
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I like the sweetness of pumpkin. With red beans for filling. It's soft and delicious. Small Chinese style. I wish you a happy holiday.
Cooking ingredients
Cooking Steps
Step1:Cut the pumpkin into pieces. Steam in the pan and drain the excess water. Take 100g pumpkin puree for standby.
Step2:The pastry and pastry materials are mixed, kneaded into two dough, covered with plastic film, and kept awake for half an hour.
Step3:Dousha (25g) oil crust (32g) and pastry (17g) were divided into small groups and covered with fresh-keeping film for standby.
Step4:Press the tare flat. Wrap it in the pastry. Rub it round and close it down.
Step5:Press flat again. Use a rolling pin to roll it into an oval shape. Roll it up and down.
Step6:Place the dough in step 5 horizontally. Roll it out with a rolling pin and roll it up, as shown in the figure.
Step7:Roll up the short dough and press it flat again. Roll it into a circle and wrap it into the bean paste filling. Place it with the mouth closed downward.
Step8:Cross three times with a knife (sharp knife
Step9:Put them all in the baking tray. Preheat the oven for 195 ℃ for 30 minutes.
Step10:Very beautiful Chinese snacks.
Cooking tips:Lard can be used instead of cooking oil. After the pumpkin is steamed, pour out the water from the cooking. After the oil skin materials are mixed, knead more to make the dough smoother. There are skills in making delicious dishes.
