Chinese Food

Cooking Steps

1. 

   Step1:List of ingredient

2. 

   Step2:The raisins are soaked in water and cleane

3. 

   Step3:Pour half of the yeast tips pumpkin paste and purple potato paste into pumpkin puree 1.5g Half of the yeast will d

4. 

   Step4:Stir evenly. Let it stand for 5min. Let yeast activate tips pumpkin mud. It is steamed in a direct pot without adding water. It weighs 35g after crushing and sieving; it weighs 35g after crushing and sieving; it weighs 35g after adding a small amount of water to purple potato mud

5. 

   Step5:Pour the other half of the yeast into the purple sweet potato puree. Stir evenly. Let stand for 5min

6. 

   Step6:Add 40g flour tips respectively - because the water content of pumpkin puree and purple potato puree is different, the amount of water will be controlled according to the state after mixing

7. 

   Step7:Stir evenly. The state after mixing is as shown in the right figur

8. 

   Step8:Add 25g water to pumpkin batter and 30g water to purple sweet potato batter. The amount of tips- water should be determined according to the water content of pumpkin puree and purple sweet potato puree. Therefore, we can make appropriate adjustment according to our own batter situation. Finally, the state of stirring can be divided into steps 9 and 10

9. 

   Step9:Pumpkin batter is stirred as shown in the figur

10. 

    Step10:The mixing state of purple potato batter is as shown in the figur

11. 

    Step11:The bottom of the high temperature resistant container is coated with oil paper tips - oil paper is for good demoulding. No oil paper can be replaced by oil painting. However, the effect of film removal may not be as good as oil paper

12. 

    Step12:Pour the batter separately. Smooth the surface with a spoo

13. 

    Step13:Cover with plastic wrap. Put it in the oven or place with high temperature to ferment to twice the original tips - some ovens have no fermentation function. You can adjust the oven temperature to about 37 degrees

14. 

    Step14:Put the batter in raisins, cover with plastic wrap, and use toothpicks to make small holes around tips - or cover a plate on top of the container

15. 

    Step15:Put cold water on the pot, steam in high heat for 15 minutes, turn off the fire, stew for 5 minutes, and exit tips time is adjusted according to the size of your own containe

16. 

    Step16:Cool down a bit. Take off the film by reversing the button. Remove the oiled paper

17. 

    Step17:Slice it for the bab

18. 

    Step18:The cake is loose and soft. It's better than steamed bread. It doesn't need to be mixed with noodles. It's easy for baby to chew and digest.