Cooking Steps

1. 

   Step1:Peel and remove the flesh of pumpkin. Wash and cut into small pieces. Cover with plastic film and steam. After steaming, mash the pumpkin with a blender while it's hot.

2. 

   Step2:Put the sugar in the pumpkin puree while it's hot. Stir well. Melt the sugar.

3. 

   Step3:Break up the eggs, and then pour them into pumpkin puree and stir well. I put the whole egg in pumpkin puree so that you can see it clearly. 

4. 

   Step4:Mix the egg mixture and pumpkin puree. Then pour the yeast powder into pumpkin puree. Mix well.

5. 

   Step5:Pour the low gluten flour into pumpkin puree. Stir well. Don't put all the low gluten flour in. Keep some, because the water absorption of each pumpkin is different.

6. 

   Step6:Well mixed pumpkin flour paste is like this, soft, not thick or thin. Leave the batter in the basin for the first fermentation. The batter should be twice as large as the original size. After fermentation, stir again.

7. 

   Step7:Put the mixed batter into a 6-inch live low cake mold, cover with a plastic film, and make dough.

8. 

   Step8:While the batter is fermenting, let's deal with the jujube first, clean the jujube and remove the core for standby.

9. 

   Step9:When the batter is fermented to twice the size, put the cut dates on the batter.

10. 

    Step10:Boil the steamer. Put the cake mould on the steamer tray. Steam for 25 minutes. Don't open the lid and simmer for 510 minutes after steaming.

11. 

    Step11:Stew for 10 minutes, then leave the pot. Demould. Cut into pieces. Enjoy.