Pumpkin pie
Overview
Pumpkin is very nutritious, but I rarely buy it. I don’t know whether I don’t like its taste or texture. In short, I can’t eat it more than a few times throughout the year. A few days ago, my mother sent me a pumpkin. I ate half of it and put the remaining half in the refrigerator. I kept it for several days without thinking about making it, and then I thought it would be a pity if it went bad, so I thought of making pumpkin pie. Pumpkin cake was often eaten in restaurants before. The taste and texture are very good. Although I have never made it myself, I still want to try it. Making pumpkin pie requires bread crumbs, but I don’t have any at home. It doesn’t matter. I happened to make toast the day before, so I cut a few slices and made it quickly. I saw that there was no red bean paste, but I could use the black sesame glutinous rice dumpling filling I made some time ago instead, so I prepared all the ingredients and started cooking. To be honest, the process of doing it was not as simple as imagined. The dough was a little dry at first, and after several attempts, it cracked and exposed the filling, so I added water to the dough to make it a little softer, and that was it. When the pumpkin pie is fried and delicious, it tastes better than the ones sold. The outer shell of the cake is crispy and soft, and the filling is sweet and delicious. I couldn't help but eat several of them. It seems that as long as you change the cooking method, you can turn even the ingredients you don’t like into something you can’t put down!
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Ingredients
Steps
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After cutting the toast into slices, remove the edges
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Cut into small cubes and place evenly on the baking sheet
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Preheat the oven to 150 degrees and bake for about 15 minutes. Turn it over halfway
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After baking, take it out and let it cool
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After cooling, put the toast pieces into a plastic bag and roll them back and forth with a rolling pin
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Crush and sift
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Bread crumbs are finished
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Wash the pumpkin, peel it, cut it into pieces and steam it in a steamer
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Steam the pumpkin until soft and then crush it with a rice spoon
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Add glutinous rice flour and sugar and knead the dough. If it’s a little dry, add some water
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Reconciled dough
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Divide one part out and roll it into a long strip, then cut it into small pieces (the unused dough is best covered with plastic wrap)
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Take a piece of dough, flatten it and put the stuffing in (don’t be greedy for too much stuffing)
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Roll it into balls like glutinous rice balls
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Then gently flatten it into a cake shape with your hands
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Wet the cake surface with water and roll it in the bread crumbs
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When done, put it on a plate and set aside
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Pour vegetable oil into the basin and heat until the oil is hot. Put chopsticks into the oil to make small bubbles. Fry the cake until both sides are golden brown. Take it out and put it on oil-absorbing paper to absorb the excess oil
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Enjoy after cooling slightly
