Pumpkin Pancake Recipe

Cakes are a common delicacy in our country, and with the continuous improvement of production techniques, there are now more and more types of cakes. There are different special cakes in different regions, such as Shandong pancakes, Northeast China scallion pancakes and so on. In the southern region, because people generally like to eat pumpkin, it is often used to make cakes. So, what is the recipe for pumpkin pancakes?

Method 1

Material:

120g cooked pumpkin puree, 230g flour, 20g sugar, some cooking oil

Production steps:

1. After the pumpkin is steamed, put it into the flour while it is still hot, add sugar and mix well.

2. Knead the dough into a smooth state, cover it with plastic wrap or a warm towel in a bowl, and let it rise for about 20 minutes. .

3 Divide into small doses and flatten.

4 Put a small amount of oil in the pan, put the pumpkin pie in, and fry slowly over medium-low heat.

5 Remove from the pan when both sides are browned and cooked through.

Precautions

1. Depending on the climate, the dough should be kneaded with warm water in winter to facilitate fermentation, while cold water should be used in summer.

2. The ratio of water to flour is generally 51%-54%. The water content of each brand of flour is different, so it needs to be adjusted appropriately.

3. You can spray some water while ironing.

Method 2

Material:

Ingredients: 400g flour, 4g yeast, 265g milk

Pumpkin filling: 300g pumpkin puree, 35g sugar, 20g oil

practice:

1. Make pumpkin filling: Preheat the pan, put in pumpkin puree first, stir-fry over medium-low heat to disperse most of the water, add sugar, continue to stir-fry until the pumpkin puree tightens, finally add oil, stir-fry until the pumpkin puree can clumping together and separate from the bottom of the pan, turn off the heat and let cool.

2. Mix the yeast and milk evenly, pour in the flour, knead it into a smooth and soft dough, and let it ferment until it doubles in size.

3. Take out the risen dough and use a rolling pin to roll it into a rectangle with a thickness of about 7mm.

4. Spread the pumpkin filling evenly (leave a little edge)

5. Roll up along the long side, pinch the opening tightly, and cut into four equal parts.

6. Take a portion, gently pinch the two ends together with your thumb and index finger, then stand it up and flatten it with your palm.

7. After everything is done, let it relax for 5 minutes, then use a rolling pin to evenly roll it to a thickness of about 1.5 cm, cover it and let it relax for 20 minutes.

8. Heat a frying pan, brush (or spread) an appropriate amount of oil on the bottom of the pan, put the raw dough in, brush the top surface with some oil after about half a minute, turn it over, cover the pan, and fry on low heat until both sides are golden brown (turn it over several times in the middle to ensure even heating).