How to make milk sesame pumpkin pie? Healthy, delicious and nutritious!

Pumpkins are common and clumsy, but they are very nutritious. Children and old people can eat more pumpkins every day. Sheep's small vegetable garden has produced a lot of pumpkins this year. Every time my family brings me some pumpkins, I will use them to make some delicious food, such as honey pumpkins, pumpkin porridge, pumpkin steamed bread, pumpkin rolls and so on. How about making milk sesame pumpkin pie for a change today? As long as you have an electric baking pan, you can learn from sheep if you want to know how to do it.

Tools/materials

Pumpkin, eggs, pure milk

White sugar, yeast powder, cooked white sesame seeds

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I made a big plate of milk sesame pumpkin pie, which is only about one-fifth the size of a pumpkin, so everyone should weigh the pumpkin, clean it, take out all the pulp of the pumpkin and wash it again.

Cut the pumpkin into pieces, add water to the steamer, then put it in a steamer, put the pumpkin pieces on the steamer, cover it and boil it, then steam it on medium heat 15 minutes.

After the pumpkin is steamed, take it out and let it cool. Peel the pumpkin. After the pumpkin is steamed, you can easily peel it with a spoon. Then press the pumpkin into pumpkin puree with a spoon, and prepare a spoonful of sugar, a proper amount of milk, a raw egg yolk and a little yeast powder.

Put all the things just prepared into the pumpkin puree, stir well with a spoon, then add some corn flour and flour, and a little corn flour.

Knead pumpkin puree, corn flour and flour into dough. Don't make the dough too hard. If the dough is too soft, add flour. Master this yourself, and cover it with plastic wrap for 40 minutes.

After 40 minutes, put a layer of cooking oil on the panel and knead the pumpkin dough into long strips by hand, as shown in the figure, just like a sheep.

Sprinkle a layer of cooked white sesame seeds on the top of the panel, and roll the pumpkin strips around the sesame seeds so that the pumpkin strips are covered with sesame seeds.

Cut the strip into small noodles with a knife.

After the dough is cut, it becomes a square. Pick it up one by one with your hands and rub it a few times to make it round.

You don't need a rolling pin, just press it with your hand and the dough will be squashed. Don't be too pale, dear.

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Preheat the electric baking pan and brush it with oil. I use corn germ oil instead of soybean oil. It will smell like fish. I'm not lying to you. Peanut oil will also change the taste of this milk pumpkin pie. Only corn germ oil will keep the original flavor of milk sesame pumpkin pie. Try it yourself.

Put the milk sesame pumpkin pie into the electric baking pan and arrange them one by one. Cover and bake for one minute.

For about a minute, turn the pumpkin pie over and continue to improve the lid branding for about a minute. Open the lid, the milk sesame pumpkin pie is a little swollen, and it looks golden and crisp as a whole, so it will be branded at this time.

Here, the super nutritious, healthy and delicious milk sesame pumpkin pie is ready. Delicious, delicious, absolutely delicious.