Soft and pine-flavored pumpkin trifle
Overview
I made sponge cake again, and this time the pictures were not satisfactory, so I boldly posted them. The red date sponge cake I made last time was also delicious, and my mother talked about it many times. Although she didn’t say she wanted to eat it or asked me to make it again, since the delicious food is so popular, why not make more. The steps are very simple.
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Ingredients
Steps
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Cut the pumpkin into cubes, steam or boil it. Set aside for later use
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Mix rice flour and glutinous rice flour in a ratio of 3:1 or 2.5:1. Unfortunately, I didn’t buy rice flour, so I had to grind it in a mixer.
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Knead the pumpkin and flour into small pieces, which are very loose and can be easily rolled into a ball, but they will fall apart when touched. You can add some milk or yogurt and water appropriately. Let it sit for about thirty minutes to allow the powder to fully absorb the water.
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Sieve the kneaded powder, remember not to press it, otherwise it will become porcelain solid.
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Brush the plate with oil and spoon the sifted flour into the plate. Make water in a pot, turn on the steam and steam for twenty-five minutes.
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Turn the plate upside down on the chopping board, cut into pieces and shape.
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Very soft
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This is called "The chef fishes, and those who wish will take the bait."
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Show again.
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There’s more!
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Appetite is here
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Kawaii little fish wind chime
