Chinese Food
Cute pumpkin pie with bean paste
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Mom and dad like to eat pumpkin pie with bean paste. Today I made some specially. Pumpkin cake belongs to high fiber food. It tastes soft, waxy, sweet and delicious. Its appearance is small and exquisite. It's very likable. One bite at a time. The more you eat, the more you want to eat.
Cooking ingredients
Cooking Steps
Step1:Wash, peel and slice pumpki
Step2:Steam in water for 15 minute
Step3:When steaming pumpkins, divide the bean paste stuffing into 15g balls
Step4:Mash the steamed pumpkin slices with a spoo
Step5:Add sugar powder and mix wel
Step6:Add the glutinous rice flour into the pumpkin paste slowly according to the proportion of 1-1. If it is too dry, add a little water
Step7:Knead pumpkin dough to a smooth, non sticky doug
Step8:Divide the dough into 25g pieces. Knea
Step9:Squas
Step10:Stuffed with bean past
Step11:Knead into a round sou
Step12:Use a toothpick to gently press meter in the middle of the to
Step13:At the end of the word meter . Use a toothpick to gently press and extend the thread to the botto
Step14:Decorate the top with medla
Step15:Put oil on the plate. Steam for 7 minutes under high heat and wate
Step16:Enjoy after coolin
Step17:Fragrant, glutinous and deliciou
Step18:Small and exquisit
Step19:One at a tim
Cooking tips:1. The pumpkin has enough water. When kneading the dough, there is no need to add water. Add the corresponding glutinous rice flour according to the amount of water. Generally, the proportion of pumpkin mud and glutinous rice flour is 1-1. If it is too dry, you can also add a little water. The dough should not be too dry. Try to be wet and soft. Otherwise, it will crack when filling with bean paste. 2. The steamed pumpkin must be pressed into mud while it is hot. Add sugar when it is hot to fully dissolve. 3. When steaming, a certain distance should be reserved between pumpkin cakes to prevent them from sticking together when they grow big. 4. Ingredients - 34 small pumpkin cakes. There are skills in making delicious dishes.
