Pumpkin Cake

Pumpkin Cake

Introduction:

"I finally bought a powerful oven in the tangle. The egg beater hasn't arrived yet, and the cake can't be started yet. Yesterday's Portuguese egg tart was very successful. Unfortunately, when I wanted to take a picture, the camera was not working, and the power was gone! When making egg tarts, there are more raw materials. I have an idea. I made a whole "Chinese cake - pumpkin cake"! "

Production steps:

Step 1: heat pumpkin in microwave oven, add cream, sugar and eggs to make pumpkin paste

Step 2: mix the dry yeast and flour, add into the pumpkin paste, mix well, put into the 8-inch cake mold, and smooth it with a rice spatula

Step 3: put into the oven, 40 degrees, 60 minutes for fermentation, take out when twice the size, remove the red dates and put them into the dough

Step 4: steam for 25 minutes, turn off the heat, and then boil in 5 minutes. Does it look like a cake from the side?

Materials required:

Flour: 300g

Dry yeast: 5g

Pumpkin puree: 250g

Red dates: moderate

Sugar: right amount

Light cream: moderate

Eggs: two

Note: dry yeast with warm water and into the flour is better, or in the pumpkin paste warm state and into also can. Light cream, eggs, sugar is egg tarts water down, sugar I did not put, like sweet friends can add Oh! Light milk fragrance, a little sweet and sour jujube, and pumpkin fragrance in the aftertaste. It's really good! I only use the rice shovel of the electric rice cooker during the whole process of mixing noodles, which is very convenient! Chinese cake is no less than western style cake!!! Most importantly, low sugar, oil-free, super healthy!

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: milk flavor