Pumpkin, corn, noodles, bean paste and cake recipe-Chinese Food-best chinese food recipes-cooking food

Pumpkin, corn, noodles, bean paste and cake

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The corn flour contains linoleic acid and vitamin E, which can reduce the cholesterol level in the human body, thus reducing the incidence of arteriosclerosis; the corn flour contains more calcium and iron, which can prevent hypertension and coronary heart disease; the pumpkin corn flour cake is sweet with bean paste.

Cooking ingredients

Dousha:moderate amount

date:moderate amount

Cooking Steps

Step1:Steamed pumpkin slice

Step2:300g white noodles. 200g corn noodles. 250g pumpkin paste. 5g yeast are boiled with warm water. 150g warm water. A little sugar is stirred evenly. If you want to soften it, you can add a little foam powder

Step3:Make fac

Step4:The dough is a little thin. (you can also add some warm water) no bean paste filling. At this time, you can put some dates into the dough

Step5:The dough is divided into three parts. First, spread one part on the wet drawer cloth. Spread the bean paste filling on the surface

Step6:Spread another layer of dough, and so on. Spread two layers of bean paste fillin

Step7:The last layer is spread evenly, and then the fermentation can be carried out

Step8:This is the jujube that I put for 30 minutes. It's better to put it after the last layer is paved. Those who like Lycium barbarum and raisins can also put it on it

Step9:Steam in high heat for 25 minutes after opening the pot, turn off the heat. Open the lid of the pot after 5 minutes. It's steaming. It's yellow. It's nutritious and delicious corn flour and bean paste cake .