1, pumpkin yam steamed bread. Slice pumpkin and yam, steam in a pot, take 200 grams of pumpkin and 50 grams of yam, grind them into mud with a spoon, put them in the shade, add 4 grams of yeast powder, pour in 335 grams of flour, mix well and knead them into dough. Because it is fermented, knead the dough in place until it is completely smooth. Knead the dough into long strips and cut it into small pieces. Brush a layer of cooking oil on the steamer and put the steamed bread in to start fermentation. Fermentation is slow at room temperature when it is cold, so I will scoop a pot of water, turn off the fire when the water temperature is just hot, put the steamer on it, cover it, and use the temperature in the pot and the humidity generated by steam to ferment. Basically, fermentation can be completed in 20 minutes. After fermentation, steam directly on high fire for 10 minute, and turn off the fire for two minutes.

2, pumpkin tart. 1, cut the pumpkin into small pieces, steam it in a pot, peel and take 200 grams of pumpkin puree. Add sugar, eggs, corn starch and milk with three flowers into the cooled pumpkin puree, and stir well. Filter with a sieve, so that the finished product tastes more delicate. Three-flower light milk can be replaced with pure milk or light cream if it is not available. Put the egg tart skin at room temperature and insert a toothpick into the small hole to avoid bulging when baking. Pour the filtered pumpkin puree into the egg tart skin and pour it for 8 minutes. This number can be 1 1 in total. 5. Preheat the oven 150℃ and bake for 25 minutes. My oven was high, so I turned it down. Let's adjust the temperature of the oven. Baked pumpkin pie can be sprinkled with coconut or powdered sugar.