Pumpkin and purple sweet potato two-color cake
Overview
Another great combination of pumpkin and purple sweet potato, colorful, sweet and soft, eye-catching and healthy~~~
Tags
Ingredients
Steps
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Prepare the required ingredients.
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Take an appropriate amount of pumpkin pulp into a bowl, add sugar and yeast, mix well and let it sit for 10 minutes.
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Mix flour and milk powder and then add.
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Stir evenly in clockwise direction. (The batter should be moderately thin)
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Leave to ferment in a warm place. (I boiled some hot water in a steamer, then placed the basin on the steaming rack. The basin should be covered with plastic wrap. The water should be slightly hot to the touch, but the bottom of the basin should not be next to the water.)
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Take it out when the batter has doubled in size.
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Stir the risen batter again in a clockwise direction. (This step is the same as flattening, deflating, and kneading the dough)
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Pour half of the evenly mixed batter into the steaming bowl, leaving the remaining half in the basin. (The bottom of the steaming bowl needs to be greased with a little oil to prevent sticking)
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Let the two batters rest for about 1 hour.
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Place the risen batter into the steamer.
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Put a lid on the steaming bowl to prevent steam water from dripping into the bowl, and then cover the steaming pot with a lid. Turn on low heat, turn to medium heat and steam for 10 minutes until the batter solidifies.
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Put the purple sweet potato puree into a bowl, add an appropriate amount of honey and a little cornstarch and mix well.
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Batter that has been steamed until solid.
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Spread the mixed purple potato puree evenly on the batter, smooth the surface, and steam over low heat for 5 minutes.
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Add the remaining batter and smooth it out, steam over high heat for 15 minutes and then turn off the heat. Turn off the heat and steam for 2 minutes before taking it out.
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Take out the steamed two-color cake upside down on a wire rack, wait for it to cool slightly and then cut it into appropriate sizes.
