The method for making red sugar nut pumpkin pancakes

    Like pumpkin very much.Pumpkin pancake.has become a favorite. Over the years, I have summarized key points for making glutinous rice mold pumpkin pancake. Many people do not add lard to the pumpkin dough when making it.ingredient that makes the pumpkin pancake both soft and glutinous, and fragrant is lard.

    Main ingredients

    glutinous rice flour millet 250 grams 180 grams of pumpkin puree 30 grams of lard

    Auxiliary materials

    sesame seeds 20 grams sunflower seeds 20 grams hazelnuts 20 grams peanuts 20 grams brown sugar 1 tablespoon of cooked flour flour 1 tablespoon

    Red Sugar and Nut Pumpkin Pancake Recipe

    1. 20 grams of sesame seeds, 20 grams of sunflower seeds, 20 grams of hazelnuts, 20 grams of peanuts (all four nuts are roasted), put them in a food processor and lightly mix to keep some granules.36|The mixture should be slightly coarse for better texture when eaten. Peanuts 20 grams (all four types of nuts are roasted), put them in the blender and stir slightly, leaving some granules for a better texture.

    2. Pour the crushed nuts into a bowl, add an appropriate amount of cooked flour and brown sugar, stir with a small spoonful of water (for eating) until it forms a filling.

    38|Prepare by steaming the pumpkin.Steam until cooked.

    4. Put the steamed pumpkin in a food processor and blend to make smooth pumpkin puree.

    5. Combine the pumpkin puree, flour, and 30 grams of lard in a bowl and mix well.(If it is too runny, add more glutinous rice flour gradually until you get a dough that does not stick to your hands; for non-stuffed pancakes, add about 60 grams of white sugar during mixing).59|Cooked flour 1 tablespoon

    6. Prepare the mixed dough.

    7. Divide the dough into portions, each weighing about 50 grams (the size is at your discretion).

    8. Press each portion flat, place a spoonful of filling in the center, and seal it by pressing the edges together to form a pancake shape.

    9. Cook

    in an oiled pan over low heat until both sides are golden brown.

    10. Use paper towels to absorb excess oil before serving. Cooking tips:

    Main ingredients:

    glutinous rice flour (millet flour) about 250 grams, pumpkin puree about 180 grams30 grams of lard (sunflower oil or corn oil can also be used but they lack the flavor of lard)Other auxiliary materials:sesame seeds 20 gramssunflower seeds 20 gramshazelnuts20 gramspeanuts20 grams (all four nuts are roasted)brown sugar 120 grams, appropriate amount of cooked flour The filling can be red bean paste, red bean paste