Ingredients: pumpkin, self-raising flour, milk, dried fruit.

Practice:

1, peel the pumpkin, cut into pieces, cook it, and mash it into mud;

2. Add self-raising flour and hot milk while it is hot, because fermentation requires a certain temperature. Unlike making small pumpkins, making pumpkin cakes needs to be made into a thinner pumpkin paste, which requires a certain fluidity;

3. Put the pumpkin paste into a sealed container, leave it at room temperature for 1-3 hours, and steam it for 20 minutes after its volume has doubled.

Comments: Pumpkin hair cake tastes very soft and has a special flavor of flour products, which is a good choice for breakfast. A variety of dried fruits, such as medlar, raisins, walnuts, red dates and so on, can also be added to the hair cake according to personal taste.

Corn cake

Name of the dish: corn cake

Ingredients: corn flour150g, millet flour 50g, common flour 20g, dried red dates 20g, raisins 20g, sugar 40g, dried yeast 5g and water about 280ML.

How to do it:

1 Wash the dried red dates and soak them in warm water for one hour. Wash the raisins.

Corn cake

Corn cake

2. Mix corn flour, millet flour and flour with white sugar and dry yeast.

3. Pour in water and make it into a thick and moderate batter.

4. Coat the mold with a thin layer of oil (anti-stick) and put some raisins.

5, pour the batter into the mold half height, put it in a warm place for fermentation, about 40 minutes.

6. Just wait until the batter is 90% full.

7. Put some red dates and raisins on the surface and steam in a steamer for 35-40 minutes.

Love tips:

1, the amount of water is for reference only, and the batter should be moderately thick. Cold water can be used in summer, and warm water below 40 degrees should be used in other seasons.

2, millet flour can not be put, but also can be replaced with the same amount of corn flour or ordinary flour.

3. The total amount of miscellaneous grains should not exceed that of flour, with the ratio of1:1at most, otherwise the fermentation will be affected and the taste will be rough.

4. If you don't need a mold, it is best to put it in a steamer. Put the drawer cloth in the cage in advance, pour the prepared batter in, and steam it directly after fermentation.

5. After the batter is prepared, it should be put into a steamed container for fermentation. If it cannot be fermented, change the container again.

6. The steaming time should be adjusted according to the container size, and the lid cannot be opened during steaming.