Pumpkin steamed cake

Method

1. 01

   Step 1

   First, prepare a pumpkin, wash and peel it, remove the seeds, and cut it into thin slices of about 250 grams each. Then steam it. After the pumpkin is cooked, add 20 grams of white sugar (the amount of sugar can be adjusted according to personal taste) and then mash it into a smooth pumpkin puree.

   

2. 02

   Step 2

   Let it cool until lukewarm, then add 3 grams of yeast and stir well. If the pumpkin puree is too hot, the yeast will be killed. After stirring well, add 2 eggs and continue stirring well.

   

3. 03

   Step 3

   Next, prepare 300 grams of flour (all-purpose or high-gluten flour is fine). Pour it in while stirring, and finally stir it into a relatively dry batter. The drier the batter, the more elastic it will be after steaming, and the less likely it will collapse. Cover it with plastic wrap and let it rise in a warm, sealed place until it 2 in size.

   

4. 04

   Step 4

   Stir the risen batter with a spatula to remove the air. This will ensure that the air pockets are even and fine after 2 rise, making it less likely to collapse.

   

5. 05

   Step 5

   While the dough is proofing, prepare a handful of dates. Wash them with clean water, cut them in half, and remove the pits. When the batter has 2 in size, be careful not to over-proof it. If it over-proofs, the gluten will not be able to support the dough, and it will collapse when steamed. Place the dates on top.

   

6. 06

   Step 6

   First, bring a pot of water to a boil, then add the pumpkin cake to the pot with cold water. The boiling process is also the yeast fermentation process; if you add it to hot water, the yeast will be killed, and there will be no fermentation. Steam over high heat throughout the process. High heat helps the internal structure of the pumpkin cake to set quickly and prevents it from collapsing. Steam for about 20 minutes, then turn off the heat and let it sit 5 minutes before removing it from the pot.