The practice of steaming cakes

1, peeled pumpkin, cut into large pieces and steamed (or bitten in the microwave for 20 minutes).

2. Mash the cooked pumpkin pieces with a shovel, add milk and sugar and stir well, then stir them into a uniform paste with a stirring rod.

3. Add baking powder and stir well, then add flour and stir with a shovel to form a uniform dough (slightly wet and soft).

4. Put it into a mold (I use a cake mold of 18 cm) or any utensils, and smooth the surface with a shovel dipped in water.

5. Ferment to twice the size and sprinkle raisins or other dried fruits evenly on the surface.

6. Put cold water on the pot, turn to medium heat for 30 minutes after the fire starts, and take it out after 5- 10 minutes.

Dietary tips:

1, add some glutinous rice flour to increase the Q elasticity of steamed cakes and make them taste richer.

2. If the sugar is appropriately increased or decreased, my sweetness is just right. It is acceptable to increase10g on this standard.

3. The steaming tray can be square or round, but it must be coated with a layer of cooking oil to prevent the basin from sticking.