1. Pumpkin yam steamed bread. Slice pumpkin and yam, steam in a pot, take 2 grams of pumpkin and 5 grams of yam, grind them into mud with a spoon, put them in a cool place, add 4 grams of yeast powder, pour in 335 grams of flour, mix well, and knead them into dough. Because it is a fermentation, knead the dough in place until the dough is completely smooth. Knead the dough into long strips and cut into small pieces. Brush a layer of cooking oil on the steamer, and put the steamed bread into it to start fermentation. It is slow to ferment at room temperature when it is cold, so I will spoon a pot of water, turn off the fire when the water temperature is just hot, put the steamer on it, cover it, and ferment by using the temperature in the pot and the humidity generated by steam. Basically, the fermentation can be completed in 2 minutes. After fermentation, steam directly with fire, steam over high fire for 1 minutes, and turn off the fire for 2 minutes.

2. pumpkin tart. 1. Cut the pumpkin into small pieces, steam it on the pot, peel and take 2 grams of pumpkin puree. Add sugar, eggs, corn starch, and three-flowered milk to the cooled pumpkin puree and mix well. Filter it with a strainer, so that the finished product tastes more delicate. Three flowers light milk can be replaced with pure milk or light cream if it is not available. Place the egg tart skin at room temperature and insert a toothpick into the small hole to avoid bulging during baking. Pour the filtered pumpkin paste into the egg tart skin and pour it for 8 minutes. This quantity can make 11 pieces in total. 5. Preheat the oven at 15 degrees Celsius and bake for 25 minutes. My oven is on the high side, so I set it lower. Let's adjust the temperature of our oven. Baked pumpkin tart can be sprinkled with coconut or powdered sugar.