Give your children more of this breakfast in spring, which is golden and soft, spleen-strengthening and appetizing, and more delicious than cake!

This steamed cake is sweet and fluffy, and it is a favorite snack for the whole family. Among them, pumpkin can be replaced with purple potatoes or sweet potatoes, and children can eat this breakfast in spring, which is golden and soft, spleen-strengthening and appetizing, and is more delicious than cakes

Materials

All-purpose flour 300g

Pumpkin 210 grams

Sugar 30 grams

Milk 230 grams

Yeast about 5 grams

Raisins (dried cranberries) to taste

The preparation of the golden steamed cake

1. Weigh all the materials well.

2. Beat the steamed pumpkin with milk and sugar into a uniform paste with a blender.

3. Pour the pumpkin paste into the flour and stir.

4. Stir into a homogeneous moist soft dough.

5. Pour the dough into a mold with oiled paper, smooth the surface, and ferment to twice the size. (No oil paper can be brushed with a thin layer of oil in the mold, and it can be better demolded after steaming) Put an appropriate amount of raisins or cranberries on the surface. (The action here should be light, not sprinkled, and exhaust should be prevented)

6. Pot with cold water, steam for 30 minutes after the water boils, turn off the heat, and simmer for 5-10 minutes, open the lid. After the steamed cake is warmed, it will be removed from the mould and cut into pieces.