Step 2: Take out the steamed pumpkin, put it in the pot and press it into pumpkin puree with a spoon. The more delicate it is, the better it will taste.
Step 3: Beat two eggs into the pumpkin puree. Adding eggs can make the cake more fluffy and soft. Adding10g sugar can promote the fermented taste of the hair cake.
Step 4: Let the pumpkin puree dry, add 3 grams of yeast powder, stir with chopsticks until the yeast powder melts, then add about 350 grams of flour and stir until the batter is slightly thick.
Step 5: Stir the batter, cover it and ferment it to twice the size, about an hour.
Step 6: Stir the fermented batter evenly again, exhaust the air inside, find the bottom and periphery of a mold, pour oil into the batter, oil the spoon, spread the batter flat, and ferment it twice as big, which takes about 20 minutes.
Step 7: Sprinkle a layer of chopped red dates or a little coconut on the fermented hair cake to get a faint milk fragrance. Then boil the water and steam it in a steamer for half an hour.
Step 8: I must suffocate for five minutes after turning off the fire, and then open the lid to prevent the cake from precooling and shrinking. The cake is a little cold, take it out and demould it, and cut it into small pieces with uniform size.
Don't mix the batter too thinly, or it will be sticky. Steaming time should be enough, and it will not collapse if it is short and unfamiliar. Steamed cakes should be cooked and steamed in a pot, so that they are cooked thoroughly and fluffy. The amount of sugar is added according to your liking.