Double Red Pumpkin Cake

Overview

Continue to steam the cake. This time I added enough ingredients. The taste and nutrition of the cake have doubled, and it is made with high-gluten flour and is still soft

Tags

• dessert
• home cooking
• breakfast
• autumn recipes
• students
• aluminum-free baking powder
• brown sugar
• corn oil
• egg
• high gluten flour
• pumpkin
• red dates
• lemon juice

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 Steam the pumpkin first

   

3. 3 Peel the red dates, cut them into small pieces, and add brown sugar. The farmhouse sugar cane sugar I use is more troublesome and I have to find a way to crush it. It’s best to buy it in powder form

   

4. 4 Put brown sugar and red dates into a pot and steam them together

   

5. 5 Steam the brown sugar until it becomes soft and can be crushed and taken out

   

6. 6 Stir the steamed pumpkin, red dates and brown sugar together into a paste

   

7. 7 Sift flour and baking powder together and mix well

   

8. 8 Add 4 egg yolks and mix well

   

9. 9 Add corn oil and mix well

   

10. 10 Start beating the egg whites with some lemon juice, no sugar!

    

11. 11 Keep beating until dryness stops

    

12. 12 Add the beaten egg whites to the pumpkin egg yolk mixture in portions and mix well

    

13. 13 Pour the stirred batter into the cake grinder

    

14. 14 Seal the grinding tool with plastic wrap and put it in a steamer over high heat. Turn to medium heat and steam for about 50 minutes.

    

15. 15 After steaming, just flip it upside down and unmold it without drying it

    

16. 16 Very soft