“This morning, we made brown sugar red bean paste filling (very delicate and sweet). Pumpkin was used as the protagonist with waxy powder and flour to make the pumpkin fried cake not only golden in color, moderate in hardness, delicate and sweet, but also waxy in crisp, full of fragrance and bread bran. The pumpkin fried cake was ice-blossom-like and visually impressive.”
|Glutinous rice flour||80g|
Pumpkin peeled and sliced into plate.
Steam for 15 minutes until cooked.
Pour the pumpkin into a basin.
Twist the pumpkin into a muddy shape with a spoon and add some sugar to mix well.
Mix pumpkin paste with glutinous rice flour, flour and edible oil.
Mix with a slightly softer dough for a while.
The dough is evenly dispensed (weighed by a meter).
Divide the red bean paste into uniform size groups and put it on the pumpkin dough.
All the fillings were wrapped in red bean paste one by one and sealed by pressing flat.
Prepare bread crumbs.
The fried cake was evenly covered with bread bran and shaken off the remaining bran.
Place the fried cakes one by one.
It’s convenient to fry all Liao’s bread and sugar.
Fried products I used to use iron pan, the pot oil temperature 60% heat will be deep-fried cake into the pot (medium and small fire) fried (according to color and maturity at any time adjust the temperature) yellow out of the pot.
The frying out of the pot is put into the tray of cushion paper (oil absorption).
Fried cakes work well.
Eight pumpkin fried cakes were made without cracking, moderate hard and soft, sweet and not greasy, soft and waxy golden yellow, full mouthful of fragrance, and family pumpkin fried cakes were not inferior.
Putmimama’s works from the world of gourmet food