Chinese Food
Zero failure pumpkin cake
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No need to knead or reshape. It's very simple to stir and mix. It's most suitable for beginners to make Xiaobai
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of materials. Peel the pumpkin, cut it into small pieces, and steam it. The weight of the steamed pumpkin is 300g. The flour is ordinary medium gluten flour. It's also 300g. It's the same as the weight of the pumpkin. Of course. Finally, adjust it according to the humidity of the pumpkin. Red jujube should be soaked and cleaned with light salt water in advance. Sugar about 30 grams. Pumpkin itself has a certain sweetness. Sugar content can be adjusted according to actual demand.
Step2:First, mash the steamed pumpkins. The steamed pumpkins are very soft and rotten. You can mash them with a shovel or spoon. No extra tools are needed.
Step3:Beat in two eggs and mix well. Add eggs to make the cake taste softer. If you like the texture, you can also use no eggs. However, the amount of flour needs to be readjusted.
Step4:Add sugar and yeast and stir well. Yeast should choose high sugar resistant yeast. It is better not to contact with sugar directly.
Step5:Finally, add flour and mix well. Stir until there is no dry powder. The flour looks sticky and wet, but it doesn't flow.
Step6:After fermentation to twice the size, use a scraper to stir and exhaust. Pour into the mold for secondary fermentation. The second fermentation is not necessary. The first fermentation can also be successful, and more time-saving. But after the second fermentation, the pores of the cake are more symmetrical, and the taste will be better. You can decide whether to ferment or not according to your own needs.
Step7:Put oil paper in the mold first, and then pour in the gas discharging paste. It is convenient for later demoulding. If there is no oil paper, you can also brush a layer of odorless vegetable oil on the bottom of the mold. The surface is not smooth enough. You can use a scraper to dip a little water for a little finishing. Dipping water can prevent the wet dough from running with the scraper.
Step8:Continue to ferment in a warm and moist place to 1.52 times the size. Put jujube in any shape you like. You can also use cranberries, raisins, black sesame and other dried fruits.
Step9:Steam in a steamer for 40 minutes. Turn off the heat and simmer for 3 minutes. The quantity of ingredients here is just 8 inches.
Step10:Because of the oilpaper, it is very easy to take off the film, and the surrounding is particularly smooth. Cut. The internal tissue is very well proportioned. The elasticity is also very good. The golden color is very attractive. Take a bite. The fragrance of pumpkin accompanie
Cooking tips:1. the weight of ingredients in the formula is only for reference. The moisture content of steamed pumpkin is different. The size of eggs is the same. The water absorption of flour is also different. However, the dry humidity of making pastry is not as strict as that of steamed bread. The problem of a little thin and dry is not very big. The higher the humidity, the more sticky the taste. 2. The cake that can't be eaten shall be sealed with fresh-keeping bag in time to prevent air drying. If it needs to be preserved for a long time, it can be refrigerated and frozen. The next time you eat it, you can re steam it. 3. Add eggs to make the cake taste softer. If you like the texture, you can also use no eggs. However, the amount of flour needs to be readjusted. 4. The cake can be fermented once or twice. The pores of the cake after the second fermentation are more fine and symmetrical, and the taste is better. There are skills in making delicious dishes.
