Cooking Steps

1. 

   Step1:Sliced pumpkin. Steamed in electric cooker (just cook the pumpkin in your own way, or steam or boil or microwave...

2. 

   Step2:Add sugar and press it into pumpkin puree while it's hot. Let it cool and set aside

3. 

   Step3:Pour the pumpkin puree into the toaster barrel and add all other materials; (do not use up all the water at one time, because the way to cook the pumpkin is different. The water content of the pumpkin puree is different, so the water content should be determined according to the actual situation)

4. 

   Step4:Stir into a paste of pumpkin batter; (in fact, it is not necessary to use the bread machine to stir the batter. I just want to be convenient. I have to use the bread machine to help stir while eating. In fact, I can use chopsticks to stir it to make it even into a paste

5. 

   Step5:Spread a layer of butter (or salad oil) on the bottom and periphery of the mold. Put in pumpkin paste. Put it in a warm and moist place and ferment it to twice the size (I used a 6-inch Qifeng cake mold)

6. 

   Step6:Fermented pumpkin batter. Clean and dry the Lycium barbarum on the batter and put it in the shape you like. Put it into the steamer. Heat until the water boils. Turn to medium heat. 25 minutes in total. Turn off the heat and simmer for another 5 minute

7. 

   Step7:Cool it when it is out of the oven; if the surface is wet (with sweat), pour the cake on the baking net. If it feels dry, do not use the back button. Release it after it is cool

8. 

   Step8:After the cake is cooled, demould and cut into pieces.