Brown Sugar Nut Pumpkin Pie
Overview
I especially like to eat pumpkin cakes. Over the years, I have also summarized the key points of making glutinous rice flour pumpkin cakes. When making pumpkin cakes, many people do not add lard to the pumpkin noodles. This time, if you want to eat soft, waxy and fragrant pumpkin cakes, be sure not to forget an important ingredient, which is lard. Only after experimenting can you know that practice is the only criterion for testing truth. Pumpkin glutinous rice cakes with lard have a different texture and taste. Take a look if you like:
Tags
Ingredients
Steps
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grams of sesame seeds, 20 grams of sunflower seeds, 20 grams of walnut kernels, and 20 grams of peanut kernels (all four types of nuts are fried). Put them in a food processor and stir them slightly to make them more granular.
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Pour the cracked nuts into a bowl, add an appropriate amount of cooked flour and brown sugar, add a little less water (a spoonful for eating), stir to form a filling and set aside.
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Cut the pumpkin and steam it
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Place the pumpkin in a food processor and grind into a fine pumpkin puree.
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Put pumpkin puree, flour and a spoonful of lard into a bowl and knead the dough. (If it is too thin, add glutinous rice flour. Remember not to pour all the glutinous rice flour into the basin at once. Add it in batches. It is easy to adjust the dryness of the dough and knead it into a dough that is not sticky.) If the pumpkin cake is not stuffed, add about 60 grams of sugar when kneading the dough.
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Set aside the kneaded dough.
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The pills are 50 grams each, and you can control the size as you like.
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Flatten the dough and add the stuffing.
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Stuff the stuffing and flatten it into a cake.
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Add an appropriate amount of oil to the pan, and when it is warm, add the cake.
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Fry both sides over low heat and it's ready.
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Absorb the oil on absorbent paper and place on a plate.
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Plate.
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This is a small pumpkin pie without filling that I made before
