Pumpkin wedding cake

Overview

Rushan wedding cake is also called daughter-in-law cake and fruit cake. It is a traditional Han pasta unique to Rushan City, Shandong Province and is well-known in Shandong. It is mainly made of wheat flour, sugar, eggs and other raw materials and is baked by baking machines based on experience. The finished product will be slightly yellow in color, fragrant and unique in taste. Its most prominent role in the Rushan area is the traditional food that is given out to each participant after weddings, weddings, and banquets, with a standard of 4 cakes, so it is called: wedding cake. It has long retained the authentic taste of traditional wedding cakes. Over the years, people in Rushan City have a special affection for wedding cakes due to their soft texture, delicious taste, plump texture, and portability. I ate Rushan wedding cake once at a relative's wedding in May this year. I can't forget its sweet and soft texture. I finally started making it today. To avoid waste when making it for the first time, try a small amount first. The finished product was very popular, and the elderly and children liked it very much. Even though I have never been a fan of pasta, I also have a soft spot for it. Since no drop of water is added, the wedding cake can be stored for 5-6 days at room temperature by tying it tightly with a plastic bag. The taste remains the same and it doesn't dry out at all. Great food for outings or traveling, highly recommended! Our family loves wedding cakes so much that we started making them again not long after we last made them. I made some changes to the wedding cake recipe I made today, adding some pumpkin puree, which made the color more beautiful and the texture softer.

Tags

• staple food
• baking
• home cooking
• old man
• cake
• fast food
• lunch
• all-purpose flour
• egg
• milk powder
• pumpkin puree
• soft white sugar
• yeast
• milk
• vegetable oil

Ingredients

Steps

1. 1 Boil the pumpkin while it's hot and press it into puree.

   

2. 2 Pour the egg liquid, vegetable oil, flour, and milk powder into the pumpkin puree.

   

3. 3 Stir until fluffy.

   

4. 4 Add the milk until warm, add the sugar and yeast, and stir evenly.

   

5. 5 Pour the milk yeast liquid in 4 into the dough in 3, mix it into a dough, and ferment until it is 2-2.5 times in size.

   

6. 6 Remove the dough and deflate it.

   

7. 7 Divide into 7 equal parts, roll into balls and let rest for 5 minutes.

   

8. 8 Roll it into a round shape and let it sit for 1.5 hours for secondary fermentation. (The fermentation time depends on the temperature. My fermentation method is: put it in the oven, add a bowl of hot water, and let it ferment naturally)

   

9. 9 Preheat the oven to 175 degrees, second to last level, hot air. Cover with an empty baking pan. 175 degrees for 30 minutes, take out the empty baking pan on the upper layer, and adjust the oven temperature to 190 degrees for 5 minutes to color. Remember to turn it over halfway through. (Each oven is different, the temperature needs to be adjusted by yourself, and you need to be careful in the last ten minutes to avoid getting too dark a color.)