How do you make the best pumpkin pie? Add an extra step before frying to make the skin crispier and the inside soft and glutinous

Today I will share with you the practice of a pumpkin bean paste cake, I believe you also have a lot of experience in pumpkin pie, there are fried, some are fried, some are fried directly after they are done, and some are fried wrapped in sesame seeds, today our pumpkin pie is not fried directly, nor is it wrapped in sesame seeds, but wrapped in a layer of breadcrumbs on the outside, which is the key to its deliciousness, because this can make the crust of the fried pumpkin pie more crispy, you can hear the crispy sound when you bite into it, but the inside of the crust is sweet and soft. The point is that this operation is not difficult and can be mastered by both novices and veterans;

It is recommended not to make too much pumpkin pie at a time, one is because it is not delicious when it is cold, and the other is because glutinous rice flour is the powder ground out of glutinous rice, glutinous rice is not easy to digest, and you can't do too much at a time, the average family of 3-5 people can do about 200g of glutinous rice flour each time, and friends who like it can try it!

[Ingredients] 200g glutinous rice flour, 180g pumpkin puree, 150g bean paste filling, appropriate amount of breadcrumbs;

1. After peeling and removing the old pumpkin from the cup, clean it and cut it into slices, you can cut it a little thinner, the thinner it is, the easier it is to steam, put it in a pot, and steam it until it can be easily penetrated with chopsticks, which means that it is steamed; You can also steam more each time like me, and put it directly in the rice cooker after slicing, without adding water, press the cooking button, worry-free and convenient;

2. Crush the steamed pumpkin, in order to get a more delicate pumpkin puree, you can filter it again, you can omit this step if you are troublesome, take 180g pumpkin puree here;

3. Add 180g pumpkin puree to the prepared 200g glutinous rice flour, stir while pouring, the water content of pumpkin and the water absorption of glutinous rice flour are different, the amount of pumpkin puree may need to be adjusted appropriately, and finally it can be kneaded into a slightly softer dough, and the kneaded dough is put aside for half an hour;

4. When you stand still, you can prepare the bean paste filling, the bean paste filling does not need too much, generally 15g of each can be done, and the bean paste filling can be sprinkled with some glutinous rice flour to prevent sticking;

5. After the pumpkin glutinous rice dough is ready, divide it into about 35g of each agent, which can be divided into about 9-10 pieces;

6. Take a dough, first put it in the palm of the hand to knead it round, flatten it after kneading it, then put the bean paste filling in the middle of the dough, close it, knead it again, it is best to close the gap of the mouth to knead it tighter, feel that there are still gaps, you can put it on your hand for a while, so that the dough is not easy to crack when fried;

7. After kneading the round, put it in the breadcrumbs and roll it around, if you feel that it is not enough to dip it, you can first put the dough in the water and roll it around, quickly scoop it up, put it in the breadcrumbs and roll it around, and then flatten the dough dipped in the breadcrumbs, so that the pumpkin bean paste cake is ready;

8. After all is done, fry in the pot, the oil temperature is 3 into the heat, put in the pumpkin bean paste cake, fry slowly over medium-low heat, avoid the situation that the outside is scorched and the inside has not been fried thoroughly due to the high oil temperature, and turn it over in time after the bottom side changes color, pay attention to turning over during the period, avoid frying paste, or one side is too dark, fry until the pumpkin pie floats up, and you can get out of the pot;

9. The pumpkin pie fried in this way is very crispy on the outside, soft and glutinous on the inside, and there is the sweetness and fragrance of bean paste when you bite into it;

Summary of the preparation of pumpkin bean paste cake:

1. The bean paste filling can also be replaced by other fillings you like, such as: white sugar sesame seeds, brown sugar sesame seeds, etc.;

2. Bread crumbs are white and yellow, it is recommended to use yellow, the color of fried will be more beautiful;

3. Glutinous rice flour is not easy to digest, don't eat too much at a time to avoid indigestion;

4. It is not recommended to replace glutinous rice flour with flour, which may be hard when fried, and it is not as soft and crispy as glutinous rice flour;

5. The bean paste filling and old pumpkin are sweet, and the pumpkin dough can be added without sugar, if you like to eat sweeter, you can add less;