Materials:
200g pumpkin, 40g flour, 2 eggs and 45g sugar.
Practice:
1, cut the pumpkin into pieces and put it in the microwave oven for ripening. Then filter 200 grams
2. Add white sugar to the egg whites in batches and put them in an oil-free and water-free container until they are hard and foamed, and the egg beating basin will not fall backwards.
3. Add two egg yolks to the pumpkin puree
4. After stirring evenly, add the sieved flour, stir evenly and then add the protein.
5. Use a scraper to form a uniform batter from bottom to top and pour it into a movable bottom cake mold.
6. Put on the steamer, cover with plastic wrap and steam for about 38 minutes. After steaming, it will rise a little higher.
7. Take out the cake from the bottom of the cake.
2, corn flour cake
Materials:
0/50g of corn flour/kloc-,50g of millet flour, 200g of common flour, 20 dried red dates, 20g of raisins, 40g of sugar, 5g of dry yeast and about 280ML of water.
Practice:
1 Wash the dried red dates and soak them in warm water for one hour. Wash the raisins.
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 on it.
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.
3, glutinous rice cake
Materials:
500g of glutinous rice (glutinous rice), 250g of jujube paste stuffing, 0/00g of sugar/kloc and 500g of clear water.
Practice:
1 Wash the glutinous rice with clear water, put it in a small pot, add 500 grams of clear water, and steam it in a cage for about 40 minutes to get the glutinous rice.
2. Pour the steamed glutinous rice on a wet cleaning cloth and wrap it. Dip it in cold water and knead it repeatedly to turn the rice into mud.
3. Dip your hand in cold water and grab a piece of dough (about 1/30), flatten it, wrap it in a proper amount of jujube paste stuffing (see jujube paste steamed stuffed bun for the preparation method), press it into a small round cake shape, put it in a hot oil pan and fry it until golden brown, and take it out. Sprinkle white sugar on the plate when eating.
4, jujube cake
Materials:
50g of dried dates, 50g of low-gluten flour150g, 4 eggs, 5g of baking powder, 80g of salad oil, 3g of salt, 60g of milk, 20g of brown sugar120g and 30g of white sugar.
Practice:
1 Soak the jujube, remove the core, wash it, cut it into cubes, and soak it in milk. It is best to let all the milk penetrate into the jujube.
2. Beat the eggs in a bucket, add brown sugar and white sugar, first dissolve the sugar at a medium speed, and then quickly beat it into a thick shape.
3, slow down for two or three minutes, beat the big bubbles into small bubbles, add milk dates and salad oil, and beat evenly at a slow speed.
4. Sift in the low flour and baking powder, mix them quickly and evenly, pour them into the baking tray with oiled paper, and gently knock out big bubbles.
5, oven preheating 170 degrees, the middle layer of fire, baking for 35 minutes, cool and cut into pieces to eat, eat hot is also very delicious.
5. Black rice cake
Materials:
Low flour 75g, black rice flour 125g, yeast 3g, baking soda 2g, sugar 50g, and proper amount of water.
Practice:
1 Soak the jujube, remove the core, wash it, cut it into cubes, and soak it in milk. It is best to let all the milk penetrate into the jujube.
2. Beat the eggs in a bucket, add brown sugar and white sugar, first dissolve the sugar at a medium speed, and then quickly beat it into a thick shape.
3, slow down for two or three minutes, beat the big bubbles into small bubbles, add milk dates and salad oil, and beat evenly at a slow speed.
4. Sift in the low flour and baking powder, mix them quickly and evenly, pour them into the baking tray with oiled paper, and gently knock out big bubbles.
5, oven preheating 170 degrees, the middle layer of fire, baking for 35 minutes, cool and cut into pieces to eat, eat hot is also very delicious.
6, bean paste muffin
Materials:
Glutinous rice flour (150g), rice flour (150g) and clear water (110g) with bean paste (appropriate amount).
Practice:
1, mix glutinous rice flour, rice flour and soft sugar evenly.
2. Add clean water in several times and stir evenly.
3. Rub the powder into loose powder by hand.
4. Sieve the powder twice and make it into fine cake powder.
5. Take half of the cake powder and lay it flat in the mold.
6. Steam in boiling water for 5-6 minutes to set and take out. Spread the bean paste stuffing flat on it.
7. Cover the bean paste with the other half of the cake powder and gently scrape it flat to keep it soft. Steam for 25 minutes after the water is boiled. Take out, cool and cut into pieces for eating.