Pumpkin brown sugar jujube egg cake-You Are Foodie

By Agnes
79

Pumpkin brown sugar jujube egg cake

In order to fight the epidemic, I bought several big pumpkins and used them to stir up a variety of delicious food every day. The simplest one is to make steamed cakes. The ingredients are stirred, fermented and steamed. The soft, nutritious, sweet and delicious steamed cakes are ready. Use a 10 inch flexible bottom circular die.

Main Ingredients

Auxiliary Ingredients

White sesame 2

1. The batter for making fat cake should not be too thin, otherwise the taste will be sticky and inelastic.2. Pumpkin and jujube have sweet taste, and the amount of sugar is increased or decreased according to personal preference.

Step 1 . Mix all the ingredients in the main ingredients into a powder free, thick batter, and ferment it to twice the size.

Step 2 . Use chopsticks to stir, exhaust, pour into the mold (the inner side is smeared with oil for demoulding), slightly smooth the surface, sprinkle sesame seeds, and wake up twice until the mold is full.

Step 3 . Put cold water on the pot, bring the water to a boil over high fire, turn to medium heat and steam for 40 minutes, turn off the fire, stew for 5 minutes, open the lid and take it out.

Step 4 . Demould and cut into pieces.

Step 5 . Soft q-bomb.

Step 6 . Sweet and delicious.

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