Crispy Pumpkin Pie

Overview

In the past, when I made pumpkin cakes, I liked to coat them with a layer of sesame seeds. This time, I used bread crumbs instead. After frying, the pumpkin cakes became more golden in color, crispy, glutinous and sweet...

Tags

• snacks
• bread crumbs
• condensed milk
• edible oil
• egg
• flour
• glutinous rice flour
• pumpkin puree
• red bean paste stuffing

Ingredients

Steps

1. 1 Peel the pumpkin, cut into small pieces and put in a bowl

   

2. 2 Cover with plastic wrap and steam over high heat for about 20 minutes

   

3. 3 Put the really good pumpkin into a blender and beat it into a fine pumpkin paste

   

4. 4 150g of fine pumpkin paste, let cool slightly

   

5. 5 Add 280 grams of glutinous rice flour and 80 grams of flour in portions to the warm pumpkin puree, stir evenly

   

6. 6 Add 2 teaspoons of condensed milk and A2 teaspoons of cooking oil and mix well

   

7. 7 Then knead it into a dough that is neither soft nor hard, cover it with plastic wrap and let it rest for 20 minutes

   

8. 8 Divide the rested dough into 30g pieces, and divide the bean paste filling into 20g pieces

   

9. 9 Wrap a piece of dough into a bean paste filling, roll it into a ball, and then flatten it with your fingers

   

10. 10 Beat a large egg and pour the bread crumbs into a plate

    

11. 11 Dip both sides of the prepared pumpkin pie base into the egg liquid

    

12. 12 Coat evenly with bread crumbs

    

13. 13 Pour cooking oil B into a non-stick pan and heat, fry over medium-low heat until both sides are golden brown, remove and control the oil (when frying, be sure to turn over frequently to avoid burning)

    

14. 14 Plate it and enjoy the deliciousness while it's hot, crispy and fragrant...

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures