Pumpkin cake
-Materials- Cooked pumpkin 150g, ordinary flour 150g, sugar 15g, yeast 2G, raisin appropriate amount
-Practice – 1 Mash the pumpkin with a spoon, pour in yeast, and stir well
two Pour the pumpkin puree mixed with yeast into flour, add 10g warm water and mix well
three Add 10g warm water and continue to stir well
four Brush the mold oil, pour into the paste, arrange evenly, and smooth the surface
five Put into the middle layer of the oven, and pour the right amount of hot water about 50 degrees at the bottom of the baking pan
six In the oven, the upper and lower tubes are 40 degrees, ferment for 1 hour, and the batter is fermented to twice its original size
seven When making noodles, pour the raisin into proper amount of water, soak and clean
eight Ferment twice as large and spread with raisins
nine Add hot water to the pot, cover the top with a plate, steam over high heat for 30 minutes, turn off the heat and simmer for 5 minutes, and then take out the pot