This method of pumpkin is popular, add some sesame seeds, it is nutritious, crispy on the outside and soft on the inside, and it is better than bread

The pumpkin cake made this time is completely made with pumpkin puree to make noodles, without adding a drop of water, the nutrition is very rich, the pumpkin cake is made into a mille-feuille cake with the method of puff pastry, the mille-feuille cake is fried in oil, the outer skin of the pumpkin cake is fried in edible oil, the skin is golden and crispy, the color is good-looking, the outermost layer of pumpkin skin tastes very crispy, the inside is fluffy and soft, the pumpkin cake can be eaten directly, or it can be matched with your favorite dish, you can try it if you like it!

【Pumpkin flour mille-feuille pancake】

[Ingredients] 150g pumpkin, 300g flour, 4g yeast, 20g sugar, appropriate amount of white sesame seeds;

【Puff pastry raw materials】30g flour, 30g cooked oil;

【How to make pumpkin flour mille-feuille baked cake】

1. Peel the prepared pumpkin, slice it, steam it in the pot, take 150g of steamed pumpkin, you can steam more when you usually steam it, steamed pumpkin is the simplest and most nutritious way to eat, and the taste is sweet and sweet;

2. Pour the steamed pumpkin into a bowl, add 20g of sugar, press it into a pumpkin puree while it is hot, if you like to eat sweet baked cakes, the amount of sugar can be slightly more, and it should be considered that the taste of the old pumpkin itself is relatively sweet;

3. Dry the pumpkin puree until it is warm, add the prepared 4g yeast, the temperature is low in winter, the yeast can be put more than usual, stir until the yeast melts, be sure to wait until the pumpkin puree is warm before putting it in, otherwise the temperature is too high and the yeast will be scalded to death;

4. After the yeast is dissolved, add the prepared 300g of flour to the pumpkin puree, stir while pouring, stir into a flocculent shape, if you feel that the dough is hard, you can add about 10g of water slightly, knead it into a smooth dough, put the kneaded dough aside and stir it to 2 times the size;

5. When we make noodles, let's adjust a puff pastry, add 30g of cooked oil to 30g of flour, stir well, stir into a thin puff pastry, and put it aside for later use;

6. The volume of the dough has become significantly larger, with abundant honeycomb holes, poke a hole with your fingers, and the dough does not collapse or rebound, indicating that the dough has fermented, take out the dough and knead it again to exhaust, and knead it to the size before it has not proofed;

7. Roll the dough into a rectangular dough, pour on the puff pastry made before, scrape it evenly with a scraper, roll the dough up from one side after scraping the puff pastry evenly, roll it up as tightly as possible, and finally close the bottom connection and pinch it tightly, and then knead it to a slightly finer one;

8. Use a knife to cut into evenly sized dough, take a dough, first pinch the incisions on both sides of it, knead it, and then knead the incisions on both sides to the middle, pinch it tighter, close the mouth and put it aside facing down, form a circle, and do the rest;

9. Prepare a bowl of water, a pot of white sesame seeds, dip the finished pumpkin dough in water, put it in the white sesame seeds, flatten it with the palm of your hand, so that one side is dipped in sesame seeds, turn it over, dip the other side with white sesame seeds, press it slightly with the palm of your hand to make the white sesame sticky more firmly, put the finished pumpkin dough mille-feuille cake aside for 2 times and proofing for 15 minutes;

10. The proofed pumpkin mille-feuille cake feels light and fluttering when you pick it up, and you can put it in the pot and burn it;

11. Heat the pot, add a little cooking oil, the oil temperature is 5 into the heat, put in the pumpkin pie, slowly burn over low heat, turn it over frequently when burning, avoid the bottom of the paste, the inside is not yet cooked, and finally burn to the press can quickly rebound, it means that it is completely cooked and can be out of the pot;

12. The pumpkin dough mille-feuille cake is crispy on the outside and soft on the inside, the outer layer is very crispy, and there is a strong sesame fragrance when you bite into it, and the inside is soft and soft, and there are layers, which are better than bread;

Summary of the practice of pumpkin mille-feuille baked cakes:

1. The secondary fermented raw embryo can be frozen in the refrigerator, and thawed when you want to eat, and then you can eat it after branding;

2. It is best to use raw sesame seeds on the surface of the baked cake, so that the fragrance will be stronger after frying;