# 面粉里加一块南瓜，不用蒸不用油烙，一次做12个，出锅比肉香！

Source: https://www.youtube.com/watch?v=vYIUE3Gn4cs
Recap page: https://rapidrecap.app/video/vYIUE3Gn4cs
Generated: 2025-12-27T08:33:07.586+00:00

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## Quick Overview

This tutorial demonstrates how to make soft, fragrant pumpkin pancakes (南瓜饼) by steaming pumpkin, mashing it, mixing it with flour, yeast, egg, sugar, salt, and oil to form a dough, proofing it twice, shaping it into small patties, and pan-frying them without oil until golden brown on both sides, resulting in a fluffy interior that stays soft even when cold.

**Key Points:**
- The recipe starts by steaming about 260g of peeled pumpkin for 15 minutes on high heat until soft, then mashing it into a puree.
- The pumpkin puree is mixed with one egg, sugar, a little salt, 4g of yeast powder, and finally 400g of all-purpose flour and 30g of cooking oil to form a slightly soft dough.
- The dough is kneaded for about 5 minutes until smooth, then allowed to proof until doubled in size, showing a honeycomb structure when pulled apart (0:00-1:21).
- The proofed dough is divided into 12 small portions, shaped into discs, indented in the center (dipped in water first), and topped with white sesame seeds.
- The pancakes are cooked on a dry, hot pan (no oil needed) for three minutes per side, using a lid for the first three minutes, until golden brown on both sides.
- The finished pumpkin pancakes are described as having a slightly fragrant crust and a very soft, bread-like interior, remaining soft even after cooling and storable for three days.

![Screenshot at 0:00: The initial step involves carefully peeling a block of raw pumpkin using a large knife on a wooden cutting board, setting up the main ingredient for the recipe.](https://ss.rapidrecap.app/screens/vYIUE3Gn4cs/00-00-00.jpg)

**Context:** This video is a cooking tutorial presented by a creator named "小颖美食" (Xiao Ying Meishi) demonstrating a recipe for making pumpkin pancakes (南瓜饼). The process involves preparing the pumpkin puree, mixing it with leavening agents and flour to create a yeasted dough, proofing, shaping, and finally pan-frying the resulting bread-like discs.

## Detailed Analysis

The video details the process for making soft pumpkin pancakes. First, approximately 260 grams of peeled pumpkin are steamed over high heat for 15 minutes, then mashed into a smooth puree (0:00-0:38). Next, the puree is combined with one egg, sugar, a pinch of salt, 4 grams of yeast powder, 400 grams of all-purpose flour, and 30 grams of cooking oil, which are mixed until a slightly soft dough forms (0:41-1:05). The dough is kneaded for about five minutes until smooth and then covered to proof until it doubles in size, exhibiting a pronounced honeycomb structure when stretched (1:07-1:21). After proofing, the dough is divided into 12 small portions, rolled into logs, and then shaped into flat, round discs (1:34-1:54). Each disc is indented in the center (after dipping the tool in water) and topped with white sesame seeds (2:10-2:19). Finally, the pancakes are cooked on a dry, hot pan (no oil added) using a pancake setting, cooked for three minutes on the first side, flipped, and cooked for another three minutes (2:22-2:40). The final product is shown to be golden brown on both sides, and when broken open, reveals a very soft, bread-like interior. The creator notes that these pancakes can be stored for three days and will not become hard when cold.

### Preparation

- Peel and steam about 260g of pumpkin for 15 minutes on high heat
- Mash the steamed pumpkin until it becomes a puree.

### Dough Making

- Combine pumpkin puree with 1 egg, sugar, salt, 4g yeast powder, 400g all-purpose flour, and 30g cooking oil
- Knead into a soft dough for 5 minutes.

### Proofing and Shaping

- Allow the dough to rise until doubled in size (showing honeycomb structure)
- Divide into 12 portions, roll into logs, and shape into round discs.

### Finishing Touches

- Dip the center of each disc in water, then press into white sesame seeds
- Cook on a dry, hot pan (pancake mode) for 3 minutes per side.

### Final Product

- Pancakes achieve a golden brown color on both sides
- Interior texture is extremely soft and bread-like, remaining soft even when cold.

![Screenshot at 0:03: The process begins with peeling the pumpkin using a large knife on a wooden board.](https://ss.rapidrecap.app/screens/vYIUE3Gn4cs/00-00-03.jpg)
![Screenshot at 0:15: All the raw pumpkin has been cut into uniform, thick slices after peeling and seeding.](https://ss.rapidrecap.app/screens/vYIUE3Gn4cs/00-00-15.jpg)
![Screenshot at 0:46: Ingredients \(egg, sugar, salt, and 4g of yeast powder\) are added to the mashed pumpkin puree before mixing in the flour.](https://ss.rapidrecap.app/screens/vYIUE3Gn4cs/00-00-46.jpg)
![Screenshot at 1:16: The proofed dough has significantly increased in volume and displays a clear, airy honeycomb structure when stretched.](https://ss.rapidrecap.app/screens/vYIUE3Gn4cs/00-01-16.jpg)
![Screenshot at 2:22: The shaped pumpkin dough rounds, topped with sesame seeds, are placed onto a dry, hot electric griddle for cooking.](https://ss.rapidrecap.app/screens/vYIUE3Gn4cs/00-02-22.jpg)