Pumpkin 250g, glutinous rice flour, flour, sugar 750g, bread bran, a small amount of Jishi powder
Steam the old pumpkin, cool it a little and mash it. (a little cooling is to prevent more moisture from being produced by the heat. It’s easy to eat flour.)
And into the glutinous rice flour and flour, Jishi powder, sugar. The ratio of glutinous rice flour to flour is 3:1. The cake made in this way is softer. If you like to eat hard, you can change the ratio to 2:1 ~ 1.5. I’ve never weighed the specific amount of flour here, as long as the whole dough is kneaded until it doesn’t stick.
Take a small piece of dough, put it in a plate with bread bran, let it wrap all the bread bran, then use a heart-shaped mold to make it into a heart shape, and put it in another plate with a little bread bran.
Put oil in the pan, deep fry with medium and low heat until both sides are golden. Use chopsticks to turn it frequently until the pumpkin cake floats.
My pumpkin pie with this ingredient can last all day at room temperature. And the oil content of fried cake is very low, almost no oil. (^__ ^(hee hee, it’s not boasting. If you don’t believe it, try it~~