Should pumpkin pie be coated with bread crumbs? How to coat pumpkin pie with bread crumbs?

We all know that there are many ways to cook pumpkin, and pumpkin pie is one of the more popular ones. Many people make pumpkin pie at home. Pumpkin pie tastes fragrant and crispy, but there are still some particularities in making it. Some people make pumpkin pie with bread crumbs, while others do not. So should pumpkin pie be coated with bread crumbs? Let's take a closer look!

Pumpkin pie with bread crumbs

It depends on personal preference. The pumpkin pie coated with breadcrumbs has a crispy and non-greasy crust and the finished product looks good.

I have tried three different ways to make pumpkin cakes. One is to wrap it with bread crumbs, which is crispy and tender. One is to wrap it with sesame seeds, which is also very beautiful in color, but the taste is a little worse. You can't taste the fragrance of pumpkin, but the taste of sesame seeds is full. One is not to wrap it with any ingredients, and fry it directly into pumpkin cakes. This method is the simplest and most satisfying of all the methods.

Pumpkin pie recipe

Prepare ingredients: 300g pumpkin, 240g glutinous rice flour, 60g flour, 30g sugar

practice:

1. Knead the dough: Peel the pumpkin, cut it into thin slices, steam it, add sugar while it is hot, press it into pumpkin puree with a spoon, and let it cool. After the pumpkin puree is completely cool, add glutinous rice flour and flour in batches, and knead it into a hard dough. Note that the dough must be hard so that it is easier to operate later.

2. Make the raw dough: roll the kneaded dough into long strips, cut into small pieces, roll the small pieces into balls with the palm of your hand, flatten them, press a small hole with your thumb, put the red bean paste filling in, tighten it with the palm of your hand, roll it into a ball, flatten it lightly with the palm of your hand, and make all the raw dough in turn.

3. Frying: Pour oil into the pan and heat it to 30% hot, then put the raw dough in and fry it over low heat until the raw dough floats to the surface. Turn it over repeatedly and fry until both sides are golden brown and the surface is crispy. Remove from the pan and drain the oil.

Tips:

1. The pumpkin dough must be harder so that it will not stick together and will be easier to handle.

2. You can add or not add red bean paste filling.

3. When frying, put the raw dough in at low temperature and fry it slowly over low heat to avoid the outside being burnt and the inside being raw.

Tips for making pumpkin pie

1. After the pumpkin is steamed, pour out the excess water and don’t add a lot of glutinous rice flour.

2. After the pumpkin is mashed, let it cool down a little before adding glutinous rice flour. If you add the glutinous rice flour when it is too hot, it will be very sticky and difficult to knead into dough.

3. Whether you are frying or deep-frying, avoid over-high oil temperature so that the pumpkin pancakes will not get burnt and will be fried thoroughly without losing their shape.