Golden Pumpkin Hair Cake
1.
Peel the pumpkin and cut into thin slices; steam it on the pot until it is cooked through, drain the steamed water (reserve for later); crush the pumpkin into a puree, add sugar, mix well, let cool (otherwise it will burn to the yeast)
2.
Pour the yeast into a little warm water (within the amount) and stir until it melts; pour in the steamed pumpkin juice, pumpkin puree, flour and the remaining part of the water and stir well (do not pour all the water at once), and stir the pumpkin batter Muddy; spread a layer of oil on the bottom and sides of the mold and pour in the pumpkin batter
3.
Ferment in a warm and humid place to 2 to 3 times the size; put the washed and drained candied nuts on the surface, and cook it in cold water. After the high heat is aired, turn to medium heat and steam for 25 minutes. Turn off the heat and simmer for 5 minutes. After taking it out, buckle for a while, and release the mold after it is not hot. After doing it a few times, I always feel that the demoulding effect of the oiled glassware is still not good, so I simply put the oiled paper map on it to save trouble.
