Crispy Pumpkin Red Bean Cake
Overview
How to cook Crispy Pumpkin Red Bean Cake at home
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Ingredients
Steps
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Soak red beans for more than 4 hours in advance and cook in a pressure cooker for about 20 minutes.
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Pour into a non-stick pan, add brown sugar according to your preferred sweetness and stir-fry slowly over low heat.
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Finally, add the orange zest and stir-fry until the red bean filling can stand up well on the spoon, and it can easily form into a ball when pulled out. Let cool and set aside.
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Steam the pumpkin in a steamer until it becomes pureed.
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Add all the ingredients for the pie crust to the pumpkin puree and knead into a smooth dough, then ferment at room temperature.
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Divide the bean paste filling into about 50 grams each and set aside.
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After the fermented dough is deflated, divide it into portions of about 50 grams each.
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Roll it into a bun shape and fill it with fillings.
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Tighten the cuff and round it out.
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Gently flatten into a cake shape. Do a good job of relaxing for about 15 minutes.
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Place in a saucepan over low heat and cover. (No need to brush oil)
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Fry until both sides are golden.
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Finished product
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Finished product
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Finished product
