Pumpkins and confections

Overview

In those years, I was amazed when I saw the exquisite Japanese-style snacks, and I couldn't figure out how they were so exquisitely crafted. Detailed explanation of how to do it is hard to find. Later, I accidentally bumped into Mr. Shishang's house and carefully collected it for two or three years. I have always believed that exquisite production requires a calm mind, while large-scale limited-time production will only make people rush forward and make it difficult to calm down. That kind of exquisiteness requires unhurried leisure. Steal half a day's leisure. Take advantage of the Mid-Autumn Festival and pumpkin fillings to start experimenting with wagashi. Pumpkin powder is used for coloring, but unfortunately there are no pumpkin molds. The shapes of the pumpkins are different, but they look pretty good and taste really good, but they are a bit sweeter. . . .

Tags

• pastries
• dessert
• home cooking
• corn starch
• glutinous rice flour
• oil-free white bean paste
• pumpkin filling
• pumpkin powder
• white sugar
• bean paste
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the glutinous rice flour, cornstarch, and sugar into a bowl and add water

   

3. 3 Mix well

   

4. 4 Put it into the pot and steam it over high heat

   

5. 5 Let cool slightly

   

6. 6 Add white bean paste

   

7. 7 Knead into smooth dough

   

8. 8 Add pumpkin powder

   

9. 9 Knead evenly

   

10. 10 Divide the skin filling into 25g each, and divide the remaining skin into 4 equal parts

    

11. 11 Flatten the skin and add the filling

    

12. 12 Wrap up

    

13. 13 Close and round

    

14. 14 Use a spoon to carve out pumpkin wedges

    

15. 15 Add a little bean paste to the remaining skin, knead evenly, shape into a ball, and make a pumpkin base

    

16. 16 Make a small hole on the top of the pumpkin

    

17. 17 Place dark pumpkin stems

    

18. 18 All completed