Ingredients
Cooked pumpkin puree ( 220g ) | Glutinous rice flour ( 120g ) |
Aluminum-free baking powder ( 2.5g ) | Bread crumbs ( appropriate amount span> ) |
White sugar ( 30g ) |
How to make fried pumpkin pancakes
1. Slice the pumpkin, steam it and press it into puree.
2.Add glutinous rice flour, white sugar and baking powder.
3. Knead into a smooth dough.
4. Divide into small doses of normal size.
5.Make the small portion into a round shape, flatten it, and coat both sides with bread crumbs.
6.Put into the oil pan and fry until both sides are golden brown.(No one helped me take pictures, so I threw a cake and tried it.Once I tried it, I knew what temperature it should be.My first cake was already burnt...)
Tips
1.The pumpkin cake will be a little puffy after being fried.Yes, it will still collapse over time.
2.The oil temperature for fried pumpkin cake should not be too high, otherwise it will be easy to burn on the outside but not yet cooked on the inside, and the cake will not puff up.
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