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 sugar to the egg white in batches and put it in an oil-free and water-free container until the egg white hardens and bubbles, and the egg beating basin will not fall.

3. Add two egg yolks to the pumpkin puree

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

5. Use a scraper to form a uniform batter from bottom to top and pour it into a 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:

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 dried yeast and about 280ml of 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 and 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, which takes 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.

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 glutinous rice with clear water, put it in a small pot, add 500 grams of clear water, steam it in a cage for about 40 minutes, and then take it out.

2. Pour the steamed glutinous rice on a wet rag and wrap it. Immerse it in cold water and knead it repeatedly to turn 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 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 dates, 0/50g of low-gluten flour/kloc-0, 4 eggs, 5g of baking powder, 80g of salad oil, 3g of salt, 60g of milk, 20g of brown sugar/kloc-0, and 30g of white sugar.

Exercise:

1. Soak jujube, remove the core, wash, cut into cubes and soak in milk. It is best to let all the milk penetrate into the dates.

2. Put the eggs in a bucket and break them up, add brown sugar and white sugar, dissolve the sugar at medium speed first, 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 the milk dates and salad oil, and beat evenly at a slow speed.

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

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