Creative approach——Amber Chocolate Pumpkin Cake

Overview

Year after year goes by so fast, and the children keep growing up. The annual Mid-Autumn Festival is here again, and mooncakes have also begun to be given out. My family has also received them. The mooncakes I bought are too sweet. Eating too much is not good, so I made a lovely amber mooncake for the children, which is not so sweet and much more delicious. A child told me: Eating too much sugar is not good. I asked: Why is it bad? The child said: Eating too much sugar will make you fat and unhealthy. After thinking about it for a while, I said that there will be tooth decay. I said: Yes, will you still eat very sweet things in the future? The child said: Mom, you won’t even let me eat it! I will love to eat. , I said: It’s okay to eat less. The child said: Well, for the sake of health, I will eat as little as possible. It is not easy to convince the children. Although it is said to eat less sweet things, this amber chocolate pumpkin pie still cannot do without sugar. It is so sour and sweet that I can’t help but take two more bites!

Tags

• snacks
• home cooking
• common dishes
• children
• festival customs
• thanksgiving
• autumn recipes
• chocolate chip cookies
• cooked sesame seeds
• glutinous rice flour
• peeled pumpkin
• qq sugar
• white sugar

Ingredients

Steps

1. 1 Ingredients: peeled pumpkin, 110g glutinous rice flour, 100g QQ sugar, 2 packs of cooked sesame seeds, 30g white sugar, 30g chocolate biscuits, 18 pieces of cake: 18 pieces of chocolate biscuits, 2 packs of QQ sugar, cake filling: peeled pumpkin, 110g glutinous rice flour, 100g cooked sesame seeds, 30g white sugar, 30g white sugar, a small amount of boiled water

   

2. 2 Peel 110 grams of pumpkin into slices, steam over high heat for 10 minutes

   

3. 3 Put the pumpkin into a colander and crush it,

   

4. 4 Pour in 100 grams of sifted glutinous rice flour

   

5. 5 Pour in 30 grams of white sugar

   

6. 6 Pour a small amount of boiled water

   

7. 7 Mix the pumpkin noodles evenly and divide into equal portions

   

8. 8 Roll the dough into a ball and press it flat

   

9. 9 Paste chocolate biscuits on both sides, and use scissors to trim off the excess pumpkin dough

   

10. 10 Then roll in black sesame seeds

    

11. 11 Place the rolled sesame cake on a straw mat to rest for about 10 minutes. First, put a pot on the heat and boil the water.

    

12. 12 Place the straw mat on a plate and steam over high heat for 12 minutes. Remove from the pot and let cool

    

13. 13 Place the cooled pumpkin pie into the middle rack of the preheated oven and bake at 150 and 130 for 7 minutes

    

14. 14 Melt the QQ sugar in water,

    

15. 15 Dip the baked dough into syrup