In this cool autumn season, nature not only gives us colorful colors, but also quietly hides countless secrets of food in the fields. Today, let me take you to unlock a delicious dish that is both seasonal and healthy - pumpkin tortillas, which do not need a drop of water, only with the natural sweetness of pumpkin and the mellowness of cornmeal, you can weave a soft and sweet taste feast, so that your table instantly adds a touch of warmth and surprise.

Ingredients:

Pumpkin, corn noodles, glutinous rice flour, bean paste, white sesame seeds, cooking oil

Specific practices:

100. Today I will share with you a pumpkin tortilla, which is characterized by sweet, soft and glutinous, nutritious, delicious and healthy. The ingredients we prepare are half a pumpkin, 0 grams of cornmeal, 0 grams of glutinous rice flour, and adding an appropriate amount of glutinous rice flour can make the cake more soft and glutinous.

2. First of all, we peel the pumpkin, then cut it into thin slices, so that it is easy to steam, put it in the pot after cutting, and steam it for about ten minutes after the water boils.

3. The steamed pumpkin does not need to be cooled, directly put into the cornmeal, we use the heat of the pumpkin to blanch the cornmeal, the taste of the cornmeal itself is relatively rough, so blanched to make it more delicate, after the cornmeal and pumpkin are stirred evenly, let it cool slightly.

4. Then add glutinous rice flour in batches, so that we can grasp the softness and hardness of the dough, of course, the proportion of cornmeal and glutinous rice flour can be added according to personal preferences, like to eat glutinous more glutinous rice flour, so that the thickness is matched, nutrition and easy to digest, and then we knead the dough into a slightly harder dough, because these two kinds of flour have no gluten, so we should be slightly harder when we and the dough, so that it is easier to form.

5. Next, we glue the bean paste filling with glutinous rice flour, then knead it into long strips, and roll it into a round for later use, so that it is convenient to use and not sticky, and the size is relatively uniform.

6. The kneaded dough does not need to be rested, directly placed on the cutting board and kneaded into long strips, and then put into the same size of dough.

7. Next, we roll the dough into a round ball, press the flat wrap into the bean paste filling with our hands, and turn the mouth like this to close the mouth, so that the dough thickness is more uniform.

8. After wrapping, rub the round again and press it flat in the sesame seeds, and turn it over and press it repeatedly when pressing, so that the sesame seeds can stick firmly, and it will not fall off when branding, shake off the excess sesame seeds with your hands, and the cake blank will be ready.

9.起鍋下油，油溫七成熱下入餅坯，如果是用平底鍋烙制的話，一定要開最小火，烙至底面微黃的時候，我們把它翻過來，烙至另一面也焦黃時，再次翻面，翻過來再烙制半分鐘左右，面餅微微鼓起即可出鍋。

10. This cake is also very soft after it cools, if you like it, you can try it at home.