Whole grains~~~Pumpkin hair cake
Overview
The big pumpkin kept at home is finally coming to an end. The giant pumpkin weighing nearly 8 kilograms was almost finished after all the torture on my part. Pumpkin glutinous rice balls, pumpkin glutinous rice cakes, pumpkin brown sugar cakes, pumpkin toast, pumpkin chiffon cakes, pumpkin donuts, plus today’s pumpkin steamed cakes, I made so much food, I really made the best use of everything. In fact, I have never liked to eat pumpkin since I was a child. I hardly move my chopsticks when there is pumpkin on the table. After having children, in order to prevent them from being picky eaters and try to eat a variety of foods, pumpkin was added to other ingredients to make pasta or snacks, and the acceptance rate increased to 100%.
Tags
Ingredients
Steps
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Slice the pumpkin into a pot and steam until cooked.
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Mash into puree while hot.
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Add the yeast after the pumpkin puree has cooled down to the temperature of your palm. (Don’t add too much yeast, otherwise it will taste bitter. If you add too little yeast, the proofing time will be lengthened accordingly)
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Add appropriate amount of milk powder. (You can add a little sugar according to your personal taste)
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Add 190 grams of flour. (Adjust the amount of flour appropriately according to the water content of the pumpkin puree)
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Knead into a softer dough.
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Let the dough rise until doubled in size.
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Line the cake mold with parchment paper. Deflate the dough and place it into a 6-inch cake mold and press it flat.
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You can steam it after waking up for half an hour. Just half an hour after boiling.
