Homemade Steamed Pumpkin Cake Recipe

　　Pumpkin Bake Risotto Rice Cake, The golden yellow flesh of the pumpkin is very attractive, making people love it. The pumpkin has a lot of moisture and is relatively dry and sweet. It contains vitamin C and abundant zinc, which are important substances for human growth and development. Pumpkin has warming properties, a sweet taste, enters the spleen and stomach, tonifies the middle energizer, alleviates inflammation, kills insects, and detoxifies. It can have certain effects on people with chronic bronchial asthma and those with qi deficiency and weakness. Moreover, pumpkin is an ideal food for regulating insulin balance and maintaining blood pressure.Blood Pressure Blood Sugar,

Pumpkin storage is very convenient; keep it in a cool and ventilated place for about one month. If the pumpkin has been cut open, wrap it well with cling film and store it in the refrigerator for up to one week. This recipe is customized by me Ingredients Are provided as reference. Generally, rice cakes are steamed, but I suddenly had a creative idea to use the oven to bake them, which unexpectedly turned out very successfully. It was even more fluffy and bouncy than when steamed with appropriate sweetness. The moment it came out of the oven, its golden surface looked spectacular.Steam oven,Oven, microwave To steam the pumpkin covered in cling film until cooked, then cool down and prepare for use. Red bean paste can be pre-cooked or purchased from a supermarket. If not needed, it can be omitted. Adjust the temperature of the oven based on your personal oven. milk,

sugar 80g, Medium-gluten flour,150g, yeast,corn oil, sugar,milk, pumpkin puree 80g,red bean paste appropriate amount,honey liquid 5g,

Ingredients:

1. Yeast starter dough (80 grams medium-gluten flour, 3 grams yeast, 10 grams sugar mixed with warm water to form a ball and covered for overnight fermentation). Ready for use the next day.corn oil, yeast,

milk,All ingredients except starter dough are placed in bread

bowl,

2. Then add the yeast starter dough into it.

3. Place in the bread machine and set to knead for 30 minutes.

4. Take out and knead on the work surface until smooth.

5. Divide into several small portions, roll them roundly.bean paste filling

6. Stretch each dough into a skin and wrap it with steamed bun shape, pinch to seal well.

7. Arrange in an 8-inch springform pan, spread a thin layer of honey liquid (remaining milk plus 5 grams of honey mixed) on top, then sprinkle some white sesame seeds,

11. Cover with cling film and place it in the fermentation box at 38 degrees until it doubles in size, about half an hour.

12. Bake in a preheated oven at 170 degrees for 25-30 minutes. Use a toothpick to check if fully cooked; continue baking if needed until done.

13. Remove and let cool slightly before enjoying.

14. Soft, elastic with a delicate texture, sweet but not cloying, very good pumpkin baked rice cake.

15. The interior is finely textured and subtly sweet, with a lingering taste of red bean paste in the mouth.

milk,

Red bean paste must be cleaned and peeled before steaming it covered in cling film until cooked, then cooled down and prepared for use.red bean paste should be pre-cooked or purchased from the supermarket. Adjust the temperature of the oven according to your personal oven.