Recipe: Pumpkin whole wheat cake

Home Cooking Recipe: Pumpkin whole wheat cake

Notes:

Can make an 8-inch hair cake

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix all the ingredients and knead the dough into a very moist and very sticky dough.

    Mix all the ingredients and knead the dough into a very moist and very sticky dough.

  2. Put into the 8-inch circular mold (the bowl with a diameter of 22cm is also OK, I just use the bowl directly... If it is afraid of stickiness, the bottom can be padded with oil, the inner wall is thinned with oil)

  3. Warm out to ferment until the mold is 9 minutes (room temperature is more than 20 degrees for about 1 hour). In winter, the mold can be covered with plastic wrap, the water is placed in the pot, the lid is covered, the medium fire is opened for 1 minute, the fire is turned off, and after 30 minutes, the medium fire is opened for 1 minute, and the fire is turned off. Just one hour, the fermentation was completed.

  4. Top decorative dried fruit (raisins can be soaked in water for a while)

  5. Steam in medium and small fire for 30-35 minutes, 焖 5 minutes

  6. Demoulding, cooling

Tips:

First, I did not peel the pumpkin, cut into pieces, put a steamer in the pot, steamed with a pressure cooker. After cooking, use the spoon to smash the pumpkin down. 2. The ratio of pumpkin puree and flour is 1:1. No need to add water. 3. My milk powder is not added. Add 10g condensed milk. 10 condensed milk is equivalent to 7g sugar, so add lactose. Put less


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