Hello everyone. This time, I'd like to share the recipe for pumpkin cakes that can be enjoyed not only as a snack but also as a dessert.
Ingredients
- 1 packet of dry yeast
- 83 ml of warm water and 125 ml of warm milk
- 3 tablespoons of sugar
- 1 tablespoon of corn oil
- 128 grams of warm pumpkin filling
- 32 grams of wheat flour and 96 grams of glutinous rice flour
- 1 teaspoon of salt and 3 tablespoons of peanuts
- 32 grams of sugar and 32 grams of brown sugar
- 1 teaspoon of ground cinnamon powder
- Half a teaspoon of vanilla extract
Step-by-step preparation
1. Rinse a large bowl with hot water until it becomes warm. Then pour in 83 ml of warm water. Add the sugar, oil, and yeast, and mix well. After letting it rest for about 10 minutes, the yeast will start forming small foamy bubbles.
2. In another bowl, sift the wheat flour, glutinous rice flour, and salt, and mix well. Add this flour mixture into the yeast bowl. Add the warm pumpkin filling and warm milk, then mix well until combined. This will give you a sticky dough.
3. Cover the dough with plastic wrap and leave it in a dry place for about one hour.
4. Meanwhile, crush the peanuts. Then mix the white sugar, brown sugar, cinnamon powder, vanilla extract, and crushed peanuts together well in a bowl.
5. After one hour has passed, knead the dough again. Then let it rest for another 20 to 30 minutes.
6. Once the set time is up, heat a pan and add 2 tablespoons of oil. Rub a little oil onto your hands as well, then take a small portion of the dough, place it on your palm, and flatten it into a round shape. Place the peanut mixture in the center of the dough round and seal the dough.
Place the resulting dough ball into the hot oil and press it down with a flat spatula. Once the flattened dough turns golden brown, flip it to the other side and fry again. Continue frying in this way until all the dough balls are used up.
Once everything is fried, your pumpkin cake dessert is ready.
Source: Koreanbapsang.com
