Pumpkin whole wheat bean paste cake

Overview

Adding whole wheat flour to pumpkin pie makes it more nutritious. Add sweet and not greasy bean paste filling, super delicious. Pumpkin whole wheat bean paste cake: 200g pumpkin puree, 200g whole wheat flour, 600g all-purpose flour, 100g milk, 40g water, 6g yeast powder; appropriate amount of bean paste filling.

Tags

• staple food
• home cooking
• breakfast
• all-purpose flour
• bean paste filling
• clear water
• pumpkin puree
• whole wheat flour
• yeast powder
• milk

Ingredients

Steps

1. 1 After the pumpkin is steamed, use a food processor to stir into pumpkin puree; prepare all-purpose flour and whole wheat flour.

   

2. 2 Heat the milk until it is not hot, add the yeast powder and mix well.

   

3. 3 Mix the pumpkin puree and flour evenly, then add milk and water to form a smooth dough. The mixed dough should be softer.

   

4. 4 Let the dough ferment until it doubles in size, take it out and knead it smooth; the water content for making dough cakes generally accounts for about 55%, which is a little softer. When kneading the dough, knead it until it is smooth. The details of every step can affect the finished product.

   

5. 5 Divide the dough into portions and roll it out.

   

6. 6 Wrap in bean paste and close.

   

7. 7 Shape into small cakes and leave for 15 minutes.

   

8. 8 Fry until both sides are golden brown. Add a little water when frying.

   

9. 9 Beautiful and delicious pumpkin pie.