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Scallion flavored pumpkin dough soft cake
A whole pumpkin, separated from its round belly, leaving behind a curved and slender neck,Make a cake and solve it all at once.Just like how we treated sweet potatoes before, with pancakes, scallions, peppers, and salt flavor,The color of pumpkin cake is still the most tempting, golden and shiny....The amount of salt, scallions, and Sichuan peppercorns can be adjusted according to one's own taste.The water consumption should be adjusted according to the moisture content of the pumpkin.Fried sweet potato cakes have the best taste when eaten hot.
Step 1 . Ingredients: 548 grams of pumpkin, 1 egg, 3 grams of yeast, 50 grams of scallions, 258 grams of gluten powder, 5 grams of salt, 50 grams of water, and a pinch of Sichuan pepper.
Step 2 . Wash and cut the pumpkin into pieces, steam it in an electric rice cooker until cooked, and let it dry until warm.
Step 3 . Wash the scallions and cut them into chopped scallions for later use.
Step 4 . Remove the outer skin of steamed pumpkin and mash it into a paste while hot.
Step 5 . Add eggs and stir well.
Step 6 . Pour in medium gluten powder, yeast, salt, and mix slightly.
Step 7 . Stir while adding water.
Step 8 . A thick and flowing paste.
Step 9 . Add chopped scallions and Sichuan peppercorns.
Step 10 . Mix well. Cover with plastic wrap and let it ferment in a warm place.
Step 11 . The batter grows twice as tall and has completed fermentation.
Step 12 . Preheat the electric pancake pan and brush oil.
Step 13 . Put in the batter and spread it out into a round cake shape.
Step 14 . Close the lid and heat the upper and lower plates.
Step 15 . Uncover, with a slightly golden surface.
Step 16 . Flip over, cover the lid again, and continue heating the upper and lower plates.
Step 17 . Both sides are golden and come out of the pot. Eat while hot.
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