Small House Cooking 蝸煮

好久沒出現中式甜品, 
不如今天來做一個 南瓜煎堆仔~~~ 
Chinese desserts haven't appeared in a long time,
Let's make Sesame balls with Pumpkin Insert today~~~

成品: 30粒
For 30pcs
難度: 中高級
Difficulty: middle to advance 
所需時間: 30分鍾 
Cooking Time: 30mins 

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/iwloRRnj4FQ

材料 Ingredients: 
南瓜餡 pumpkin insert
150g 南瓜 pumpkin
25g白砂糖 White Sugar
5g 粟粉 Corn starch 
1g 卡士達粉/ 吉士粉 custard powder
8g 低筋面粉cake flour
52g 花奶 Evaporated milk
25g煉奶 Condensed milk
19g 牛油/奶油 Butter

面團皮 Dough
150g 糯米粉 Glutinous rice flour
70g 白砂糖 White Sugar
110g 清水 Cold Water
30g 澄粉 wheat starch
45g 沸騰水Boiling water
35g 豬油 lard
(不建議減少份量，粉量過少，難度將加大)
Not suggest reducing the amount. A lesser amount, more different to mix.

QS 適量 清水  Water
QS 適量 白芝麻 White sesame

.
做法 – Method:
南瓜餡 - pumpkin insert
1南瓜切塊，去皮，去籽，大火蒸10分鍾。搗碎為蓉，放涼。
Pumpkin cut into pieces. Remove the skin and seed. High heat steam for 10mins. Blend and cool down.  

2. 南瓜蓉加入乾性材料，再加入液體材料，混合。大火蒸20分鍾。立即牛油/奶油混合至順滑。放涼備用。
Pumpkin paste mix with dry ingredient. Then wet ingredients. High heat steam for 20 mins. Put the butter in immediately and mix until smooth. Cool down
 
3. 完成後，南瓜蓉分為8-11g。滾圓，放入冰格(冷藏格)直至變硬。
Divide into 8-11g each. Round it. Keep in freezer until hard. 
 
面團皮 – Dough:
4. 糯米粉，白砂糖，清水先混合。
Glutinous rice flour, White Sugar mix with water. 

5. 澄粉和沸騰水混合, 直至無粒狀。
加入糯米粉團，再混合直至順滑。
再分3次加入豬油。確保每一次加入前，一定要完全混合。
Mix the wheat starch with boiling water. Until no lump. 
Then mix with Glutinous rice dough. Until no smooth. 
Add the lard 3 times. Make sure the dough is completely mix before every adding. 

6. 面團分為13-16g。
包入南瓜餡。確定無破損，面團要平均覆蓋。
沾上清水和白芝麻。
Divide into 13-16g. Place the insert in, make sure dough is not broken and evenly. 
 Stained with water and White sesame. 

7. 油溫150-160’C。放入煎堆。炸至黃金色，煎堆半身浮於熱油中。
不時輕力壓下及滾動。
Oil 150-160’C. put the dumpling in. Fry until golden color. Half of the dumpling is soaking on the oil. 
Lightly press it down and round it. 

完成
Finished

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