Sesame Pumpkin Pancake Recipe

Sesame pumpkin cake is really delicious. Here is how to make it:

Sesame Pumpkin Pie Ingredients:

Pumpkin, honey, flour, glutinous rice flour, breadcrumbs, cooking oil.

1. Cut the pumpkin into pieces, remove the pulp, steam it, peel it and mash it into a paste. Add honey, flour and glutinous rice flour and mix well.

Soft pumpkin dough. First make small pieces, then press into small round cakes and evenly coat with bread crumbs.

2. Add oil to the pan and fry the pumpkin cakes until golden brown.

Main ingredients: pumpkin, glutinous rice flour.

Ingredients: white sugar, sugar rice powder (grind white sugar and polished rice into powder together).

Method: Remove the pumpkin skin and flesh, cut into pieces, steam and mash, add glutinous rice flour and sugar, and then knead into a ball, first make small pieces, then press into small round cakes, then coat with a thin layer of sugar rice flour, and fry in a pan until golden brown.

Pumpkin Pie

Sesame Pumpkin Cake Ingredients:

One 9-inch unbaked pie shell.

Two eggs, beat and blend.

16 ounces of cooked, pinky-sweet pumpkin flesh.

1 cup (about 8 ounces) brown sugar.

1 1/2 teaspoons Cinnamon (spice).

1/2 teaspoon salt.

Two tablespoons of melted cream or margarine.

1 cup of skim milk.

1 teaspoon vanilla liquid.

1/2 teaspoon Nutmeg (ground nutmeg).

practice:

Set the oven to 425 degrees Fahrenheit, mix all the ingredients in a large bowl, pour the mixture into the pie tray on the baking tray, put the baking tray in the oven and bake for 15 minutes, then lower the oven temperature to 350 degrees Fahrenheit and continue to bake for 45 minutes, or until a knife comes out clean when inserted into the center of the pie. Take the pie out of the oven and let it cool for a while before cutting it open.

Method for making red bean paste filling: remove the seeds from the pumpkin, wash it, wrap it with plastic wrap, and heat it in a microwave for about 10 minutes (until the pumpkin flesh is cooked through). Use a spoon to scoop out the pumpkin flesh, add glutinous rice flour, starch, and sugar, mix into dough, divide it into small pieces, wrap it with red bean paste filling to make a cake embryo. Carve pumpkin pictograms on the surface of the cake embryo, decorate it with pumpkin skin, and steam it in a steamer for 4-5 minutes. The ratio of pumpkin to flour should be based on the dough.

2. Ingredients: 250g pumpkin, 250g glutinous rice flour, 25g milk powder, 40g white sugar, 50g red bean paste filling.

Production:

① Peel the pumpkin, wash it, slice it, steam it until crispy, add glutinous rice flour, milk powder, sugar and lard while it is still hot, mix well and knead it into pumpkin pie crust.

② Roll the red bean paste into a round filling. Take the pumpkin cake dough, roll it, wrap the filling, and press it into a round cake.

③ Pour clear oil into the pot, when the oil temperature rises to 120℃, put the pumpkin cake in the colander and fry it in the oil over low heat until the pumpkin cake expands. Take it out and when the oil temperature rises to 160℃ again, fry the cake until it becomes crispy.

Steam the pumpkin, mash it, add glutinous rice flour (make sure to add the glutinous rice flour while the pumpkin is hot), stir evenly, add a little baking powder, and then you can wrap it! Roll the mixed pumpkin puree in dry glutinous rice flour, and then you can wrap it in your hand! Put a little red bean paste in the middle, wrap it into a round shape, press it flat in the palm of your hand, and then fry it in a pan. It will be soft and delicious after it comes out of the pan. You must try it!