1. Peel and wash the pumpkin, cut into small pieces and steamed in the basket.
2. Pour the steamed pumpkin into a puree while it is hot, and add sugar.
3. When the temperature of the pumpkin puree is 35-40 degrees, add baking powder, alkali, and yeast, mix well, and then pour the flour in portions (the amount of flour should be added as appropriate to ensure that it can be combined into a dough)
4. Knead into a smooth dough (the dough should be as soft as possible, not too hard), sprinkle a little flour under the bowl, put the dough in the bowl, and leave it in a warm place to ferment. I usually put it in the microwave and close the door (note: not in the microwave oven) Heating, unplugged), usually I knead the noodles and ferment the night before going to bed, and wake up the next morning to make it.
5. Early the next morning, take out the fermented dough and knead it until the surface is smooth, then roll the dough into a cake shape, put the raisins on the cake as you like, and then roll it with a rolling pin to set the raisins into the cake. , Will not fall when steaming.
6. After the above steps are completed, put the noodles on the steamer. At this time, be careful not to turn on the fire in a hurry. Let the noodles wake up for 20 minutes, then turn on the high heat to steam for 20 minutes. After turning off the heat, do not rush to open the steamer cover and stop 5. ~10 minutes before turning on.
7. The steamed product is as above, and the knife should be changed after it has cooled slightly. Sweet and soft, and a little tough, super delicious!
Tips:Note: The fermented dough must be kneaded and then awake for 15-20 minutes, and then steamed; after turning off the heat, wait 5-10 minutes before uncovering, otherwise the evaporated dough will easily collapse again and will not be soft.
