Pumpkin oil fragrance
Overview
The recipe for this pumpkin pancake is basically the same as the previous one, except this one has a harder dough!
Tags
Ingredients
Steps
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Peel and remove the flesh from the pumpkin, cut into small pieces and steam for five minutes (you can also boil it in boiling water for five minutes, the pumpkin will be very ripe)
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Press the steamed pumpkin into a puree while it's still hot (I use a slotted spoon to press it so that the pressed puree is even. You must wear thick gloves and disposable gloves as it won't be hot to your hands)
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After the pumpkin puree is ready, add sugar. If you like it sweet, add more sugar. Add sugar according to your taste!
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After the sugar is mixed well, let it cool for a while, as long as it doesn't burn your hands. Add the yeast and baking powder, mix well, then add the flour and knead it into a smooth dough! (At this time, the hardness of the dough is as soft as that used to make dumplings, a little harder than the dough of the pumpkin pancake)
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When the dough is half big (ten minutes is enough), knead it into a smooth dough, roll it into a 1 cm thick cake, use the mouth of a bottle to press out the shape, (the size of the bottle mouth is up to you), put it in a steamer and let it rise for another 2-3 minutes!
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Put the cooked oily aroma into the steamer and steam for 8 minutes. (When I put the cakes, the water was half boiled, so I will wait for the atmosphere to rise before counting the time.) Take the steamed oily aroma out and let it cool!
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When the oil is fragrant and does not burn your hands, just put it in the oil pan and fry it. It only needs to get a good color! Because the cake is cooked! ! ! (I poured the oil into the pot when I took out a small amount of oil from the steamer. I placed another wok on the stove and poured the oil into the pot. At this time, the temperature of the oil must rise very high to bring out the color. If the fire is low, the oil will eat up a lot of oil)
