Buckwheat Pumpkin Hair Cake

Name: Buckwheat Pumpkin Hair Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g All-purpose flour; 40g Buckwheat flour; 190g Pumpkin puree; 15g Sugar; 2g yeast; Some Wolfberry

by Ning wheat

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It is simple and time-saving to make hair cakes. Now it is hot, making hair cakes faster. Be careful not to over-fermented when fermenting. The over-fermented rice cake will have a sour taste and a rough taste. This hair cake is soft and elastic, not rough, not sticky to the teeth, sweet and delicious. "

Ingredients

Buckwheat Pumpkin Hair Cake

1. Press the steamed pumpkin into puree, let it cool, add yeast and mix well.

2. Mix the sugar and flour evenly.

3. Add pumpkin puree and knead for a while to form a uniform dough.

4. Cover the bottom of the 6-inch live cake mold with greased paper, and brush the walls with grease to prevent sticking.

5. Put in the kneaded dough and let the dough fit the mold. The dough is a bit sticky, it will be easier to add some dry powder.

6. Decorate with washed goji berries.

7. Ferment in a steamer to double the size.

8. Cold water pot, 30 minutes after SAIC. Turn off the heat and simmer for 3 minutes and open the lid.

Tips:
The water content of pumpkin puree is different, so the dosage should be increased or decreased according to the situation. The dough should be relatively soft and sticky, but not soft and shapeless.