Steamed pumpkin cake

Steamed pumpkin cake

Introduction:

"Cream. I forgot it and tried to solve it. Actually, I wanted to use it as butter / corn oil for bread. However, bread is now undertaking other experimental projects. Cream had to find another way out. I just had a plan. What kind of steamed pumpkin cake? It's better to add it in. A little simple, make a bubble hit powder version of the cake, it is about the same as muffin. It's just steamed rather than roasted. Take Jun Zhi and Mr. Meng out for reference, and suddenly find inspiration in Mr. Meng's Xiangren dried fruit steamed cake. It must be possible to change the dried fruits into pumpkins. Remove the sugar and keep part of the honey - don't want to be too sweet. The final result looks ok. I don't know if it's pumpkin. It seems to be wetter than teacher Meng's steamed cake. "

Production steps:

Step 1: Materials

Step 2: wash and peel the pumpkin

Step 3: use the planer to make fine wire for standby

Step 4: add honey to milk and stir well

Step 5: pour in the cream

Step 6: mix well

Step 7: low gluten powder, baking powder, rice flour, mix and sieve into liquid

Step 8: mix well

Step 9: pour in the shredded pumpkin,

Step 10: mix well

Step 11: pour in the 6-inch round mold

Step 12: put into a boiling steamer and steam over medium heat for about 30 minutes

Step 13: cook thoroughly and turn off the engine

Step 14: get out of the pot and let it cool

Step 15: demoulding

Step 16: cut into pieces

Materials required:

Pumpkin silk: 110g

Milk: 110g

Cream: 55g

Low gluten powder: 80g

Rice noodles: 20g

Honey: 25g

Baking powder: 1 teaspoon

Note: pumpkin is better to be sliced with a wire planer. If there is no wire planer, you can cut it as thin as possible with a knife. After cooling, the section of the cut pieces is clearer.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet