Ingredients: peeled pumpkin 300g, white flour 200g, corn flour 20g, sugar 20g, yeast 3g, baking powder 2g, milk100ml, walnuts 8g.

Exercise:

1)? Wash and slice the pumpkin, steam it in a steamer, add sugar and stir it into pumpkin puree (about 230 grams).

2)? Mix white flour and corn flour, add yeast, milk and pumpkin puree, and stir well with an egg beater. Find a heat-resistant container, coat the bottom with oil, pour the batter into the container, ferment until it is twice as large, gently press walnuts on the surface of the batter, put the container into a steamer, boil over high heat, turn to medium heat for 25 minutes, then turn off the heat and stew for about 3 minutes.

3)? Take out the container, cool, take out the cake from the container and cut it into pieces.

Super wordy:

* * Pumpkins should be sweet and have less water.

* * The container can be a heat-resistant container or a baking mold. Remember to oil it.

* * Cool the pumpkin puree before adding it to the flour, otherwise it will scorch the dough.