Pumpkin hair cake does this, the hands are not sticky, soft and delicious, and nutritious!

A few days ago, I bought a big pumpkin, boiled porridge, stewed rice and ate it a few times, and there was still a piece left, and today I added two eggs to make pumpkin fat cake to eat.

The first points to pay attention to when making pumpkin hair cake are: the viscosity of the batter; If the batter is too thin, the cake is easy to stick to the teeth; If it's too thick, the texture won't be soft enough.

Therefore, the flour should be added in small quantities in batches, stirring with chopsticks as you go; I feel that the chopsticks in my hand are stirring a little harder, and the consistency of the batter is almost appropriate. Here's how:

The practice of pumpkin egg cake

~Ingredients Required~

Pumpkin, eggs, dates, raisins, sugar, yeast, desiccated coconut

1. Peel and remove the pumpkin, cut it into thin slices, and steam it in a pot.

2. Take out the steamed pumpkin and mash it into a puree.

When it is warm, crack in two eggs,

10 grams of sugar, 3 grams of yeast, stir well.

3. Add a small amount of flour in batches

Stir with chopsticks while adding until you have some force on your hands, as shown in the picture of this viscosity. Close the lid and let rise to twice the size.

4. After the dough has risen, stir and pour the washed raisins together when the air is exhausted.

5. Brush the bottom of the mold and all around it with oil, put the exhausted batter in and smooth it.

Add the pitted dates and sprinkle with grated coconut.

6. Put it in a pot, cover it and let it rise for 15 minutes.

After the second proofing, boil the pot with cold water, and steam for 40 minutes after the pot is steamed.

Remove from the pan and serve immediately.