Wash the pumpkin, peel and slice. Use the microwave to ding it or steam it. Mash the cooked pumpkin.
Add the medium flour to the mashed pumpkin, do not add too much at once, and mix well as you add it. If you like sweet, can be in this step to add the right amount of sugar, pumpkin itself has a sweet taste, so I did not add sugar.
Divide the dough into 50-gram pieces and knead the dough into rounds. If the dough feels sticky, use a little hand powder to prevent it from sticking.
Flatten the dough and roll it out into a pie dough with a diameter of 10 cm and a thickness of 2-3 mm. Cake rolling should not be too thin or too thick, too thin and too thick will affect the taste of the finished product.
Pan add vegetable oil (can put a little more, this cake does not absorb oil, a little more oil baked out of the cake effect is good), hot oil into the cake embryo, medium and small fire, when you see a big bubble on the surface of the cake can be turned over, baked to both sides golden can be out of the pot.
This cake cooks very fast, must watch, otherwise the paste is not delicious. Go for it, sweet pumpkin pie!
1. The weight of the material was not weighed this time, and it will be made up next time; Today I used 14 small pumpkins to make 10 cakes for your reference. 2. If you don't have medium flour, mix high gluten powder and low gluten powder in a 1:1 ratio. 3, if no sugar, the basic is not to eat a lot of sweet cakes, so everyone according to their own taste choice to add or no sugar; 4, can not finish the cake to seal preservation, or dry is not good.