200 grams of pumpkin, 40 grams of flour, 2 eggs and 45 grams of sugar.

Exercise:

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 white in batches and put it in an oil-free and waterless container until it hardens and bubbles, and the egg beater will not fall down.

3. Add two egg yolks to the pumpkin puree

4. Add the sieved flour after stirring evenly, and add the egg whites after stirring evenly.

5. Knead the batter evenly from bottom to top with a scraper and pour it into the movable bottom cake mold.

6. Put it on a steamer, cover it with plastic wrap and steam for about 38 minutes. It will rise a little higher after steaming.

7. Take out the cake from the bottom of the cake.

2

Corn flour cake

Materials:

150g corn flour, 50g millet flour, 200g common flour, 20 dried red dates, 20g raisins, 40g sugar, 5g dry yeast and about 280ml water.

Exercise:

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 to make a thick and moderate batter.

4. Apply a thin layer of oil (anti-sticking) on the mold and put some raisins on it.

5. Pour the batter into half the height of the mold and put it in a warm place for fermentation for about 40 minutes.

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

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

three

Glutinous rice cakes

Materials:

500g of glutinous rice, 250g of jujube paste stuffing, 0/00g of sugar/kloc and 500g of clear water.

Exercise:

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 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 to grab a piece of dough (about 1/30), flatten it, wrap it with a proper amount of jujube paste stuffing (see jujube paste steamed stuffed bun for making method), press it into the shape of a small round cake, fry it in a hot oil pan until golden brown, and take it out. Sprinkle sugar on the plate when you eat.

four

pastry with jujube paste filling

Materials:

50g of dried jujube, 0/50g of low-gluten flour, 4 eggs, 5g of baking powder, 80g of salad oil, 3g of salt, 60g of milk, 0/20g of brown sugar and 30g of white sugar.

Exercise:

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 stir evenly at a slow speed.

4. Sift in the low flour and baking powder, stir quickly and evenly, pour into the baking tray covered with oil paper, and gently knock out big bubbles.

5. Preheat the oven 170℃, set the fire in the middle layer, bake for 35 minutes, let it cool, cut into pieces and eat it while it is hot.