【Pumpkin Cake with Bean Paste Filling】

Overview

For a newbie like me, I would rate the difficulty of making this pumpkin pie as medium. This was my first time trying this dough-making process, and luckily I succeeded this time. It should be better if you try more in the future

Tags

• staple food
• home cooking
• children
• local cuisine
• candlelight dinner
• hebei cuisine
• cooked sesame seeds
• corn oil
• glutinous rice flour
• pumpkin
• white marshmallow
• bean paste

Ingredients

Steps

1. 1 Cut the pumpkin into pieces as small as possible so they can be easily steamed. I did not remove the skin. I heard that it is easier to peel after steaming. After steaming, I just used a spoon to scrape along the path of the skin

   

2. 2 First boil the water over high heat, then steam over medium heat for about 20 minutes. The time is fast enough to try it with chopsticks. If it is very soft, it will be ready. Use a spoon to scrape pumpkin into bowl.

   

3. 3 While hot, add glutinous rice flour, white marshmallow sugar, and a little corn oil, and stir in one direction. Then slowly add glutinous rice flour, and finally knead the dough with your hands. Moderately dry and thin

   

4. 4 For this step, which is my first time doing it, patience is particularly important. After kneading the dough, I let it sit for about 10 minutes before starting the next step. At this time, you can wash the pots and dishes and do some preparations.

   

5. 5 I divided the large dough into several small doughs of about 30g, then slowly rolled them into hollows with my hands and filled them with bean paste.

   

6. 6 After adding the bean paste, roll it into a ball first, and then gently press it into a cake shape with your palms. Do not use too much force, otherwise the cake will be cracked and the bean paste will come out

   

7. 7 Dip both sides of the biscuits with water and throw them into the sesame bowl. The water will stick to the sesame seeds more firmly.

   

8. 8 Put the oil in the pan, heat it for 5 minutes, put the cake in the pan and fry slowly. I will use low heat throughout the whole process and fry slowly until both sides are golden brown.

   

9. 9 Place a layer of absorbent paper on top of the plate to absorb excess oil. Just put it on the plate and it was successful. With bean paste filling, you don’t need too much sugar in the cake, which will make it greasy. Learning to make pumpkin pie is equivalent to learning a routine. You can make many similar things in the future and use your imagination freely.