Pumpkin Hair Cake with Zero Failure

Name: Pumpkin Hair Cake with Zero Failure
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 30g Sugar; 3g yeast; 2 pcs egg; Some Pumpkin puree; Some warm water

by isyuanquan

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

It’s basically a fat cake with zero failures,
No baking powder added,
The materials are also very simple,
Make it soft and sweet,
Sweet friends can add sugar in moderation,
You can replace warm water with milk,
You can also replace pumpkin puree with sweet potato puree or purple potato puree.
As long as you grasp the proportion and the state of the dough,
You're basically done!
About the ratio: the ratio of flour/sugar/yeast is 100/10/1
Regarding the state of the dough: the dough should reach the state that can be pulled, which is like flowing but non-flowing.
Be careful, welcome to communicate~"

Ingredients

300g All-purpose Flour
30g Sugar
3g Yeast
2 pcs Egg
Some Pumpkin Puree
Some Warm Water

Pumpkin Hair Cake with Zero Failure

1. The pumpkin is cut into small pieces and steamed.

Pumpkin Hair Cake with Zero Failure recipe

2. Add sugar to the steamed pumpkin while it is hot and press it into pumpkin puree. When the pumpkin puree is warm, add yeast and let it stand. The amount of pumpkin puree is according to your own preferences. Most pumpkin puree has a darker color, while the finished product has a lighter color.

3. Knock two eggs in all-purpose flour, pour in pumpkin puree and stir well, add warm water several times in small amounts.

4. Because pumpkin puree and eggs contain water, warm water should be added several times in small amounts until the dough becomes such a stretchable state and put in the oven to ferment. The amount of warm water here depends on the state of the dough, so there is no specific weighing, as long as the dough reaches a state that can be pulled.

5. Fermentation is about 40 minutes, and the dough is removed. The inside is honeycomb, and the fermentation is complete.

6. 6-inch mold, grease the inner wall to prevent sticking.

7. Put the fermented dough into the mold and sprinkle a little red date. I used two 6-inch molds, or one 8-inch mold.

8. Pour cold water into the steamer, cook on medium heat for 40 minutes, turn off the heat and simmer for 3 minutes.

9. When it is warm and not hot, it will be removed from the mold and cut into pieces. It is very soft and sweet when eaten while it is hot. If you can't finish it, put it in a fresh-keeping bag, seal it and refrigerate it, and steam it back the next day. It is a good breakfast.