1. Prepare the required raw materials.
2. Take an appropriate amount of pumpkin pulp into a basin, add sugar and yeast, stir well and let stand for 10 minutes.
3. Add the flour and milk powder after mixing.
4. Stir in the clockwise direction evenly. (The dryness of the batter should be moderate)
5. Leave to ferment in a warm place. (I boiled a little hot water in the steamer, and then put the basin on the steaming rack. The basin should be covered with plastic wrap. The water should be slightly hot, but the bottom of the basin should not be next to the water.)
6. When the batter reaches 2.5 times, take it out.
7. Stir the batter in a clockwise direction again. (This step is the same as flattening, venting, and kneading the dough)
8. Put half of the batter into the steaming bowl, and leave the remaining half in the bowl. (The bottom of the steaming bowl should be smeared with a little oil to prevent sticking)
9. Let the two portions of batter stand for about 1 hour.
10. Put the proofed batter into the steamer.
11. Put a lid on the steaming bowl to prevent steam from dripping into the bowl, and then cover the steamer lid. Turn on low heat, turn to medium heat and steam for 10 minutes until the batter is solidified.
12. Put purple potato mash into a bowl, add appropriate amount of honey and a little cornstarch, mix well.
13. Batter that has been steamed to solidify.
14. Spread the mixed purple potato mash evenly on the batter, smooth the surface, and steam for 5 minutes on low heat.
15. Add the remaining batter and smooth it out. Steam it on high heat for 15 minutes to turn off the heat. After the heat is turned off, the empty steam can be taken out for 2 minutes.
16. The steamed two-color cake is inverted and taken out on the wire rack. After it has cooled down, change the knife and cut it into a suitable size.
Tips:In the whole process of steaming, remember to add a cover or plastic wrap on the steaming bowl to prevent steam dripping on the batter from affecting the appearance of the finished product. The purple potato mash was made before, and the sugar has been spared, so there is no longer it here. The purpose of adding honey is to increase the humidity of the purple potato puree. Corn starch can make the purple potato puree coagulate well, and will not appear loose and affect the appearance.
