Pumpkin Cranberry Steamed Cake
Overview
Pumpkin is rich in amino acids, active proteins, carotenoids and various trace elements, and has high nutritional value. Eating more pumpkin can enhance human immunity, improve the symptoms of autumn dryness, and turn dryness into peace. From the perspective of medicinal value, pumpkin can relieve asthma and reduce swelling. Continuously eating some pumpkin in moderation can effectively prevent asthma, bronchitis and other common diseases in autumn and winter. The hair cake made with pumpkin is sweet, soft and delicious, and the color is also very attractive. The pumpkin steamed cake I made today added cranberries, which added sweetness and sourness, and tasted even better!
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Ingredients
Steps
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Peel the pumpkin and cut into thin slices, cover with plastic wrap and microwave on high heat for 8-9 minutes.
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Add fine sugar, press with a spatula to form a paste, let cool and set aside.
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First melt the yeast with a small amount of water, then mix it with flour and pumpkin puree. While adding water, use chopsticks to stir into a mushy pumpkin batter, as shown in the picture.
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Brush the bottom and periphery of the mold with a thin layer of cooking oil, fill it with pumpkin batter, cover with a damp cloth, and ferment at room temperature until doubled in size, about an hour.
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Sprinkle dried cranberries on the surface of the fermented pumpkin batter.
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Turn on high heat, add cold water to the pot, turn to medium heat and steam for about 30 minutes, turn off the heat and simmer for 5 minutes.
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After cooling, unmold, cut into pieces, and eat😊
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Tastes great!
