The pumpkin pie ㊙️ with its own beauty does not deform after steaming, soft and glutinous, and delicious

The last time I did it, there was no record, the children wanted to eat, and they just made another record, and they ✅ needed to use 50 grams of moon cake molds... If it's 75 grams multiplied by 1.5 times, the other grams are converted by themselves... ✅ I made 10 pieces of this recipe with a tare weight of 35 grams and a filling weight of 13-14 grams ✅ of pumpkin, the kind of long yellow that I bought in the supermarket, and I see for myself... Anyway, I send PYQ and ask how to do it ♀️, whether it's good or not... If you do it, you'll know... Please take a closer look at the recipe for your own taste ✅... Although simple... To do well, every step counts...

Ingredients

Afterthepumpkinispeeled 150 gram

Cornflour 30 gram

Castersugar 20 gram

Glutinousriceflour 180 gram

Yourfavoritestuffing 120-150 gram

Surfacewithcornflour amount

Cooking Instructions

1. Prepare the stuffing before cooking...
The filling should not be too thin, but should be able to form a ball.
The kind you buy that can make mooncakes is fine.
12-15 grams per filling is the most suitable...
Do not exceed 15 grams... Too much bad bag...
And then the middle is too soft, and the support is not enough... It could collapse.

âœ… I use the purple potato filling I made, peel 120 grams of purple sweet potato, steam it, and then add an appropriate amount of honey according to my taste... How much I don't have a scale... No other things were added. One serving is about 13-14 grams.
2. Pour out the excess water after the pumpkin is steamed...
Mashed... Add corn flour, glutinous rice flour and sugar while hot...

ãŠ™ï¸ Different types of pumpkins have different water content...
It is recommended to reserve about 15 grams of pumpkin puree... Make it easy to make adjustments.
3. Stir with chopsticks and mix preliminarily.
4. Knead into a ball... The dough must be smooth and non-sticky...
Hardness touches your earlobes and feels almost like that...
It couldn't get softer than that. Too soft also affects clarity...

âœ… If you need to add extra powder to adjust the humidity and dryness. Glutinous rice flour and corn flour should be added... Don't add just one.
ãŠ™ï¸ Add extra water or powder little by little... Don't add too much at once
5. Divide the kneaded dough into 10 parts... Cover with plastic wrap to prevent the surface from being air-dried.
6. Take a copy and press it flat... Then knead it by hand or roll it out with a rolling pin, slightly thicker in the middle, and thin on the perimeter... Wrap in the filling.
I pinched it by hand... Not bad.
7. The appearance of the wrapping.
8. Do all of them in turn.
9. Take a copy... A little corn flour on the surface...
âœ… A little anti-stick will do... Don't do too much
to affect texture clarity
10. Mold press... If the closure is not very good
, remember the smooth side to print... In this way, you can't see a
small one, and when you press it,
ãŠ™ï¸ you have to press it a little more...
11. Another pattern... Also good-looking.
12. Do it all...
13. Here comes the âœ…âœ…âœ… key... The usual pumpkin pie is served in cold or warm water...

ãŠ™ï¸ I want to boil the water, steam it and then steam it.
Steam on high heat for 3 minutes, then turn to medium heat and steam for 12 minutes...

The purpose of boiling water is to quickly shape the skin at high temperatures...
14. The appearance of steaming... No retouching straight drawing... It looks as beautiful as ever
, let it cool a little, and it won't stick to your hands.
15, send you a few small flowers...
I made purple sweet potato stuffing temporarily, which is also delicious,
âœ… if there is no honey... Add condensed milk and you can also

âœ… eat it in a sealed refrigeration 3âƒ£that you can't finish eating in a few days...
When eating, steam it and reheat it.