The best way to make pumpkin pie is crispy on the outside and glutinous on the inside, all of them are bulging and bubbled, and they will not collapse when cool

What I shared today is "The best way to make pumpkin pie, crispy on the outside and glutinous on the inside, all of them are bulging and bubbled, and they don't collapse when cooled"                                                                                                          

[Pumpkin pie]

Ingredients: 1 piece of old pumpkin (250 grams of steamed), 250 grams of glutinous rice flour, 50 grams of flour (wheat starch), 30 grams of sugar, 10 grams of condensed milk, half a bowl of breadcrumbs, appropriate amount of oil

[The steps are as follows]:

1. Remove the seeds and peel the prepared pumpkin, clean it, cut it into thin slices, put it in a pot, steam it through water for about ten minutes, poke it with chopsticks, and it can easily penetrate the state

2. Wear gloves to prevent hot hands, take it out, add sugar while it is hot, the amount of sugar can be adjusted according to your preference, and then add condensed milk to increase its flavor, and press it into a puree with a fork

3. Add glutinous rice flour, wheat starch, the ratio of glutinous rice flour and wheat starch is 5:1, add glutinous rice flour alone, the taste is too soft and glutinous, and the taste of this ratio is very good

4. Stir the powder and pumpkin puree with chopsticks, then knead them into a ball, cover with a lid, and relax for 10 minutes

5. Pull down a piece of loose dough, knead it round, and then slightly flatten it with the palm of your hand to form a cake shape

6. Put it into the prepared breadcrumbs, evenly dip a layer of breadcrumbs on both sides, and then gently press with the palm of your hand to make the dough and breadcrumbs more adhesive and prevent them from falling too much when frying

7. Pour a small half pot of oil into the pot, burn over high heat until 5 to 6 are hot, and the chopsticks will bubble soon when they are put in

8. Put the finished cake embryo into it and fry it, during which the cake embryo will be turned over from time to time, and the pumpkin cake will bubble up after a while, until it is fried until golden brown

Tips :️:

The water content of pumpkin varies, so please add or subtract the amount of powder as appropriate

Fried pumpkin pie, the oil temperature should not be too low, 5-6 into heat, turn to low heat under the cake embryo, during which it must be turned over from time to time, so that it is heated evenly, so that it will be a big bubble, even if it is cool, it will not collapse