Pumpkin Steamed Cake

Overview

Cream. I forgot about it and quickly figured out how to solve it. Actually, I originally wanted to use it as butter/corn oil for making bread. However, Bread is now undertaking other experimental projects. Cream had to find another way out. I just have a plan to make a steamed pumpkin cake or something? Might as well add it in. To make it simpler, make a baking powder version of puff pastry, which is probably similar to muffins. It's just steaming instead of baking. I invited Teacher Junzhi and Teacher Meng for reference, and suddenly I found inspiration in Teacher Meng's steamed cake with dried fruits. It might work if you replace the dried fruits with pumpkin. Removed the sugar and kept some of the honey - didn't want it to be too sweet. The final result looks okay. I don’t know if it’s because of the pumpkin, but it seems to be moister than Teacher Meng’s steamed cake.

Tags

• pastries
• home cooking
• baking powder
• cake flour
• cream
• honey
• pumpkin shreds
• rice noodles
• milk

Ingredients

Steps

1. 1 Materials

   

2. 2 Wash and peel the pumpkin

   

3. 3 Use a grater to grate into thin strips and set aside

   

4. 4 Add honey to milk and mix well

   

5. 5 Pour in the cream

   

6. 6 Mix well

   

7. 7 Cake flour, baking powder, rice flour, mix and sift into the liquid

   

8. 8 Mix into a uniform batter

   

9. 9 Pour in pumpkin shreds,

   

10. 10 Mix well

    

11. 11 Pour into a 6-inch removable bottom round mold

    

12. 12 Put into a boiling steamer and steam over medium heat for about 30 minutes

    

13. 13 When cooked, turn off heat

    

14. 14 Take out of the pan and let cool slightly

    

15. 15 Demold

    

16. 16 Cut into pieces and eat