Milk pumpkin cake

Milk pumpkin cake

Introduction:

"Summer is a good time to eat pumpkin. I bought a big pumpkin the day before yesterday. In order to get rid of it as soon as possible, I had to make it in a different way. Yesterday's pumpkin steamed bread, today's steamed pumpkin cake, steamed with milk. In fact, pumpkin is very sweet, but I like sweets, so I put a spoonful of sugar in it and took a bite. There is no rough feeling, soft, fragrant, sweet, And it's much easier to make this than steamed bread. In our family, it's a big Chinese cake, hehe. "

Production steps:

Step 1: Microwave pumpkin with plastic wrap for 7 minutes

Step 2: dig out the cooked pumpkin and mash it with sugar

Step 3: add half of the milk and stir. When the paste is slightly warm, pour in the yeast

Step 4: pour in the flour and the rest of the milk

Step 5: mix into batter according to the standard that cannot be mixed into dough

Step 6: ferment to twice the size in a warm place

Step 7: apply a layer of oil to the mold

Step 8: pour in the batter, place the jujube, steam over high heat for 40 minutes

Step 9: out of the pot

Step 10: with a bowl of pumpkin porridge, nutritious and delicious

Materials required:

Pumpkin: 230g

Flour: 500g

Milk: 500g

Sugar: right amount

Yeast: 5g

Note: 1. When pouring in the yeast, make sure the pumpkin puree is slightly warm. If it is too hot, it will burn the yeast to death. 2. I make a large amount of yeast. Please reduce the amount when you do it

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: milk flavor