Red Bean Paste Pumpkin Cakes
The pumpkins in my mother-in-law's garden have fully ripened, and my husband brought a few home recently. We finished one large pumpkin in September and have continued eating them into October. Today I'm using one to make red bean paste pumpkin cakes — friends, feel free to try this if you like! A reader once asked whether high-gluten flour works well for Chinese-style cakes, so I'll answer here: I used 金龙鱼 bread-specific wheat flour, which gave a very high success rate and excellent texture. Give it a try!
Ingredients
Pumpkin
100 g
High-gluten flour
180 g
Red bean paste
to taste
Sugar
to taste
Yeast
2 g
Instructions
1
Step 1
Prepare all the ingredients: cut a piece of mature pumpkin, have some red bean paste ready, and measure out the high-gluten wheat flour.
2
Step 2
Steam the pumpkin until tender, then remove the seeds and skin. Let it cool slightly, then mix it together with the high-gluten flour, adding sugar and yeast to taste.
3
Step 3
Knead until the dough is smooth, then cover with a lid and let it rest for about 15 minutes.
4
Step 4
Divide the rested dough into equal portions, roll each into a ball, flatten it, and wrap it around some red bean paste.
5
Step 5
Arrange the wrapped red bean paste pumpkin cakes in an electric grill, gently press them flatter, cover with the lid, and let them rest for 5 minutes.
6
Step 6
Preheat the electric grill and add a suitable amount of oil.
7
Step 7
Pan-fry until both sides are lightly golden, then add a small amount of water and steam-fry covered until the cakes are fully cooked through.
8
Step 8
As shown in the picture, these are the finished pan-fried red bean paste pumpkin cakes. Friends, give them a try!
