Pumpkin Cake
1.
Peel and slice the pumpkin, put it in a microwave bowl, and bite it in the microwave for 3 to 5 minutes.
2.
Prepare the nuts. For the candied dates and dried cranberries, you can use walnuts, dried glucose, etc. Please cut the larger ones, and soak the dried nuts in water to soften them.
3.
When the pumpkin is cooked in the microwave, take it out, press it into a puree with a spatula, add an appropriate amount of white sugar, and mix well with the pumpkin puree.
4.
Prepare an appropriate amount of yeast powder and add water to dissolve it.
5.
Let the pressed pumpkin puree cool for a while, add flour and yeast water. Note: Pumpkin puree must be kept cool, otherwise the high temperature will scald the yeast to death and affect the subsequent fermentation.
6.
Use a spatula to mix the mixture evenly. The finished batter should be relatively moist and soft.
7.
Take a 6-inch rectangular mold and apply a layer of oil with a brush to prevent sticking.
8.
Pour the mixed batter into a mold, cover the surface with plastic wrap, and let it stand for fermentation.
9.
Generally, ferment for half an hour at room temperature of 30 degrees (the time will be longer when the temperature is low), and observe that the volume of the paste is twice as large.
10.
Add candied dates and dried cranberries on the surface of the fermented batter.
11.
Pour cold water into the steamer, put the batter mold on the steamer, turn to a low heat and steam for 25 minutes, turn off the heat and simmer for 5 minutes, demould, and cut into pieces.
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