How to make pumpkin pancakes

When you are away from home, you can't eat home-cooked meals, and you start to miss the meals you used to dislike every day. In fact, a pumpkin pancake like this one is suitable for you when you are away from home. The ingredients required for this dish are relatively common, and the method is simple. It can be completed in half an hour, allowing you to feel the taste of home.

1. Peel the pumpkin and cut it into small pieces. The weight after cutting is 590g. Put it into the electric pressure cooker and cook it. Take it out and pour out the water. The weight is 570g. Because the pumpkin is one, without pouring out the water, you need to add a lot of high-gluten flour, so there will be a lot of dough.

2. Dissolve yeast powder and sugar in 20g warm water and set aside.

3. Let the pumpkin cool to warm temperature, then add the sifted high-gluten flour, milk powder, salt, and yeast water and knead into a dough of moderate hardness. After the dough has rested for 20 minutes, add melted butter, knead until the dough is smooth and put it into a bowl for fermentation.

4. The dough will be ready after about two and a half hours. Take it out of the bowl to exhaust the air, knead it a few times, divide it into 70g balls, then put them into baking trays, press them into pancakes and let them ferment for another 40 minutes. When the pancake-shaped dough is puffed, you can bake it. Before putting it into the oven, brush water on the pancakes and sprinkle a small amount of white sesame seeds on them.

5. Preheat the oven to 170 degrees, bake on the middle and lower layers for 25 minutes. Bake for 20 minutes and brush the surface with oil. If the temperature is too high and the cake browns quickly, lower the temperature slightly.

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More and more people have realized the importance of health. Pumpkin pancakes are easy to make and are also good for health.