Two-color Thousand Layer Steamed Cake
Overview
The ordinary steamed cake adds purple sweet potato and pumpkin, which makes it rich in color and soft in texture. It not only improves appearance but also increases nutrition. If you like sweet food, you can add an appropriate amount of sugar when kneading the noodles. Because the purple sweet potato this time was sweeter, I didn’t add any additional sugar. Purple sweet potato and pumpkin have different water contents, so the specific water amount is not given, you can increase or decrease it as appropriate.
Tags
Ingredients
Steps
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Peel and steam the purple sweet potatoes, add appropriate amount of water and beat into puree.
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Steam the pumpkin and stir it into a paste.
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Add 150g flour, 1.5g yeast, and appropriate amount of water to the purple sweet potato puree, beat into a slightly soft dough, and ferment at room temperature.
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Add 150g flour, 1.5g yeast, and appropriate amount of water to the pumpkin puree, beat into a dough, and ferment at room temperature.
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The two kinds of dough are fermented separately until doubled in size, deflated and then rounded again.
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Flatten the pumpkin dough and add the purple sweet potato dough.
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Wrap it up and pinch the seam tightly, with the seam facing down.
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Roll out into a rectangular shape and brush with a thin layer of oil.
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Fold both ends toward the middle. Brush with a little more oil.
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Fold in half again to complete a quarter fold.
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Roll it into a rectangle again and brush with oil.
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Another 40% off. Roll it out slightly. Let sit for 10 minutes.
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Brush the surface with a little water and sprinkle with raisins and dried cranberries.
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Pour cold water into the pot, steam for 15 minutes after the water boils, turn off the heat and simmer for 3 minutes.
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Let cool and cut into pieces.
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Finished product
