Oil-free soft pumpkin cake
Overview
My friend brought me pumpkins grown by her mother, which were very fresh. The pumpkin cake last time was a little oily and would make you tired if you eat too much. I wanted to make a cake this time, but without adding oil, I tried it with ordinary flour. Unexpectedly, the cakes are fragrant and soft, with a hint of pumpkin flavor. The elderly and children will love to eat them, and there is no oil at all, so beauties can eat them with confidence.
Tags
Ingredients
Steps
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Peel and remove the flesh from the old pumpkin, cut into thin slices, put in a plate, add water to the steamer, cook over high heat for about 10 minutes, turn off the heat and simmer for a while, don't open it in a hurry.
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After steaming, slowly crush it with a spoon.
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Dissolve yeast and sugar with a small amount of warm water. (Pumpkin is watery, so just add a little water) Add pumpkin and flour. Form into a ball with dough. Then put it in a warm place and cover it with a pot lid or other objects. Leave it on for about an hour.
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After the dough has risen, knead it and roll an appropriate amount into a cake.
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Set the wok to the lowest heat (on the first level of the induction cooker), heat it slowly for about 10 seconds, put the cake in and cover the pot. Turn over after three minutes, and after another 3 minutes, it is ready to serve. (Try not to move the cake when you put it in the pan, because it is very soft and has not yet set, and the pumpkin will be a little sticky)
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Soft and fragrant pumpkin pie. The taste is super good! ! !
