Can Only Use Glutinous Rice Flour for Pumpkin Pancakes?

I've been following a lot of videos about pumpkin pies lately. Many food critics on Douyin believe that making pumpkin pies with glutinous rice flour is the best way. While pumpkin pies made with glutinous rice flour are indeed soft and sweet, they usually require frying at the end, and fried foods are inherently high in calories. Combined with the indigestible glutinous rice flour, the calorie count increases even further.

Now let me introduce you to the method of making pumpkin pies with wheat flour:

1, Cut the pumpkin into chunks and steam them until cooked. After steaming, scrape the pumpkin flesh into a bowl for later use.

2, Prepare the wheat flour, put the pumpkin flesh directly into the wheat flour and mix it into a dough without adding water, then knead it into a dough and let it rest for 40 minutes.

3, Lightly oil the baking sheet, then divide the rested dough into sheets. Don't knead the dough at this time.

4, Roll out the sheets into thin pancakes, then use a knife to cut several slices across the surface without cutting through, and then wrap them up, which makes the pancakes layered, with a chewy texture inside, and a crisp crust outside.