Melaleuca Steamed Cake

Name: Melaleuca Steamed Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g White dough; 280g Yellow dough; 200g Green dough; 130g water; 2g yeast; 200g Cooked pumpkin puree; 150g Spinach puree; Some oil; Some raisin; Some White sugar

by Ah/hxlan

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Dough materials:

White dough: 200 grams of flour, 130 grams of water, 2 grams of yeast. Yellow dough: 280 grams of flour, 200 grams of cooked pumpkin puree, 2 grams of yeast powder. Green dough: 200 grams of flour, 150 grams of spinach puree, 2 grams of yeast. Oil, sugar, and raisins are appropriate"

Melaleuca Steamed Cake

1. 1. Put the dough materials into the basin and knead into a uniform and smooth dough to ferment to 2 times the original volume

2. 2. The fermented dough is kneaded and exhausted and divided into 8 equal parts, and each part is rolled into a cake with a diameter of about 18cm;

3. 3. Put the dough cake on the wrung out wet gauze, brush a thin layer of oil on the surface of the dough cake and sprinkle an appropriate amount of sugar and raisins;

4. 4. Roll out another dough cake and stack it on top, also brush the oil on the top, sprinkle with sugar and raisins;

5. 5. Roll out the other 6 noodles in turn, cover the finished puff pastry with a damp cloth and let it stand for 20 minutes, then put it in a steamer and turn to medium-low heat and steam for 20 minutes;