# 面粉别蒸馒头了，这样做松软拉丝，不用烤不油炸，出锅比吃肉还香

Source: https://www.youtube.com/watch?v=ePYr7dUEtPk
Recap page: https://rapidrecap.app/video/ePYr7dUEtPk
Generated: 2026-03-02T01:34:39.786+00:00

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## Quick Overview

The video demonstrates how to make soft, cheesy, and crispy pumpkin-based breakfast patties (resembling small pizzas) by steaming pumpkin, mixing it into a dough with flour, yeast, and egg, shaping it, topping it with corn, diced ham, green peppers, and mozzarella cheese, and then pan-frying it for a quick and delicious meal.

**Key Points:**
- The recipe uses steamed pumpkin (260g peeled) incorporated into a dough made from 400g all-purpose flour, yeast, salt, one egg, and 30g cooking oil, resulting in a soft dough.
- The dough is rested (proofed) for 20 minutes after shaping into small, indented discs using cups to create a well for toppings.
- The topping mixture consists of diced green peppers, diced ham, and sweet corn, which are mixed together and placed into the indented dough bases.
- The topped patties are cooked in a lightly oiled pan, first covered for two minutes, then 200ml of water is added, covered again, and cooked for another 6 minutes.
- The final cooking step involves uncovering the pan and cooking for two more minutes to dry out the moisture, resulting in a crispy bottom and soft, cheesy interior.
- The resulting pumpkin patties are described as soft, chewy, crispy on the bottom, and superior to store-bought options, making them a popular breakfast for adults and children alike.

![Screenshot at 0:14: The steamed and cut pumpkin pieces are placed into a round black tray before being mashed into a puree for incorporating into the dough.](https://ss.rapidrecap.app/screens/ePYr7dUEtPk/00-00-14.jpg)

**Context:** This cooking tutorial, presented by '小颖美食' (Xiaoying Meishi), focuses on creating a homemade breakfast item using pumpkin puree mixed into a dough base, topped with savory ingredients and cheese, and cooked on a griddle or flat pan instead of traditional steaming or deep-frying methods. The process emphasizes achieving a soft texture from the pumpkin and a crispy bottom through pan-frying with added water (steaming/braising effect).

## Detailed Analysis

The video details the creation of pumpkin breakfast patties, starting with preparing the pumpkin: cutting, peeling, and steaming about 260g of pumpkin for 15 minutes until soft (0:04-0:22). The steamed pumpkin is then mashed into a smooth puree (0:26-0:30). Next, the dough is prepared by mixing 400g of all-purpose flour, 4g yeast, salt, one egg, and 30g of cooking oil, gradually incorporating the cooled pumpkin puree until a soft dough forms (0:30-1:06). The dough is then lightly patted, rolled out to about 0.8 cm thickness, and cut into round shapes using a large cup (1:07-1:34). A small indentation is made in the center of each round using the bottom of a smaller glass (1:48-1:57). These indented dough bases are rested (proofed) for 20 minutes (2:01-2:04). While proofing, the toppings are prepared: green peppers are diced, two sausages are diced, and an appropriate amount of sweet corn is gathered, all mixed together (2:04-2:33). Finally, shredded mozzarella cheese is prepared (2:35-2:39). The rested dough bases are placed on a lightly oiled, unheated flat pan (2:51-2:54). The corn/ham/pepper mixture is spooned into the center of each base, followed by a generous topping of mozzarella cheese (2:56-3:05). The pan is covered and cooked using a 'pancake mode' for two minutes, then 200ml of water is added, covered again, and cooked for six more minutes (3:05-3:14). After the water evaporates, the lid is removed, and they are cooked for another two minutes to crisp the bottom (3:16-3:24). The finished product is shown to be soft, cheesy, and crispy on the bottom, highly recommended as a quick breakfast.

### Pumpkin Preparation

- Cut and peel pumpkin
- Steam pumpkin for 15 minutes on high heat
- Mash steamed pumpkin into a smooth puree

### Dough Making

- Combine 400g flour, 4g yeast, salt, 1 egg, 30g oil, and cooled pumpkin puree
- Knead until a soft, smooth dough forms
- Rest dough for 20 minutes covered

### Shaping and Topping

- Roll dough to 0.8cm thickness and cut rounds with a large cup
- Create a shallow well in each round using a small glass
- Fill wells with a mix of diced green pepper, ham, and corn
- Top generously with shredded mozzarella cheese

### Cooking Process

- Place dough rings on an oiled, unheated flat pan
- Cook covered for 2 minutes
- Add 200ml water, cover, and cook for 6 minutes
- Uncover and cook for 2 more minutes to crisp the base

### Final Result

- The resulting pumpkin patties are soft, chewy, cheesy, and crispy on the bottom, ready in minutes for breakfast.

![Screenshot at 0:04: A large, halved raw pumpkin with seeds visible in the center, ready for preparation.](https://ss.rapidrecap.app/screens/ePYr7dUEtPk/00-00-04.jpg)
![Screenshot at 0:14: Peeled pumpkin chunks being placed into a round steaming dish inside a larger pot.](https://ss.rapidrecap.app/screens/ePYr7dUEtPk/00-00-14.jpg)
![Screenshot at 0:45: Cooled pumpkin puree being poured into the dry ingredients \(flour, yeast, salt, egg\) mixture.](https://ss.rapidrecap.app/screens/ePYr7dUEtPk/00-00-45.jpg)
![Screenshot at 1:34: A Starbucks mug is used to cut perfect round shapes out of the rolled-out pumpkin dough.](https://ss.rapidrecap.app/screens/ePYr7dUEtPk/00-01-34.jpg)
![Screenshot at 3:22: The finished pumpkin patties, topped with cheese, corn, ham, and peppers, are shown hot off the pan, exhibiting melted cheese and a soft texture.](https://ss.rapidrecap.app/screens/ePYr7dUEtPk/00-03-22.jpg)