How to make pumpkin steamed cake soft?

Among all foods, pumpkin is one of the easiest foods to digest and can provide a lot of nutrition to the body. In daily life, the main way to cook pumpkin is to steam it, which tastes very good. Some people also use pumpkin as an ingredient and combine it with flour to make delicious pumpkin steamed cakes. But sometimes the steamed cakes are hard and taste bad, so how to make pumpkin steamed cakes soft?

Pumpkin Steamed Cake

Ingredients: 300g peeled pumpkin, 220g flour, 15g sugar, 3g yeast, 80-100g warm water, some raisins or red dates

practice:

1. Peel the pumpkin and cut it into thin slices. Steam it until cooked through and drain the water (keep it for later use);

2. Mash the pumpkin, add sugar and mix well. Let it cool (otherwise it will burn the yeast). Pour a little warm water (within the amount) into the yeast and stir until dissolved.

3. Pour in the cooled steamed pumpkin juice, pumpkin puree, flour and the remaining water and mix well (do not pour in all the water at once). The mixed pumpkin batter should be in a muddy state.

4. Apply a layer of oil on the bottom and sides of the mold, pour in the pumpkin batter; ferment in a warm and humid place until it is 2-3 times larger;

5. Place the washed and drained raisins or red dates on the surface. After the heat is boiling, switch to medium heat and steam for 25 minutes. Then turn off the heat and simmer for another 5 minutes. After taking it out, turn it upside down for a while and remove it from the mold after it is no longer hot.

Nutritional effects

Polysaccharides: Pumpkin polysaccharide is a nonspecific immunoenhancer that can improve the body's immune function, promote cytokine production, and exert multi-faceted regulatory functions on the immune system through pathways such as complement activation.

Carotenoids: The rich carotenoids in pumpkin can be converted into vitamin A with important physiological functions in the body, thus playing an important physiological function in the growth and differentiation of epithelial tissue, maintaining normal vision, and promoting bone development.

Pectin: The pectin in pumpkin can regulate the absorption rate of food in the stomach and slow down the absorption of sugars. The soluble cellulose can delay the emptying of food in the stomach and control the rise in blood sugar after meals. Pectin can also combine with excess cholesterol in the body, reducing cholesterol absorption and lowering blood cholesterol levels.

Mineral elements: Pumpkin is rich in cobalt, ranking first among all vegetables. Cobalt can activate human metabolism, promote hematopoietic function, and participate in the synthesis of vitamin B12 in the human body. It is an essential trace element for human pancreatic cells. The vitamin C contained in pumpkin can prevent nitrate from being converted into nitrite, a carcinogen, in the digestive tract. The mannitol contained in pumpkin can reduce the harm of toxins in feces to the human body. Pumpkin can eliminate the mutagenic effects of nitrosamines, a carcinogen. It has anti-cancer effects. Pumpkin is rich in zinc, which participates in the synthesis of nucleic acids and proteins in the human body. It is an inherent component of adrenal cortex hormone and an important substance for human growth and development.