Pumpkin Steamed Cake

Name: Pumpkin Steamed Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 150g Noodle; 8g yeast; Some water; Some baking soda; a little Noodle Soda

by Aimu

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

My spouse's unsweetened, egg- and milk-free steamed cakes made by friends and relatives are well-known far and wide. They are directly fermented with cooked pumpkin and noodles with a proper amount of yeast powder. The traditional method is to add alkali and steam it directly in the pot. Here we take the fermented soft noodles, add an appropriate amount of noodles alkali soda, and put them in the steamer for a second fermentation and then heat and steam them. You can look at the steamed rice cake like a chamois technique. After pressing hard with your hand, press it to the end and then release it. It will quickly and automatically bounce back to recovery. You will love the original flavor of the slightly sweeter ingredients. Of course, it is a delicious companion for people who need to control sugar! "

Ingredients

500g Flour
150g Noodle
8g Yeast
Some Water
Some Baking Soda
a little Noodle Soda

Pumpkin Steamed Cake

1. 500g flour (high-gluten is also available)

2. 150 g of steamed noodle cubes for use

3. Put the cooked noodle cubes and flour into the chef's machine (you can also knead the noodles by hand), add yeast powder, take the l~2 gears while beating while adding a small amount of water to make a soft dough, take another basin and put it on the hot ground to ferment (I use the oven Fermentation file)

4. After the dough has been fermented large enough, (almost quickly becoming viscous), slowly add an appropriate amount of alkali and baking soda mixed aqueous solution. Use a bamboo spatula to keep stirring, and feel that the noodle consistency is thicker. Use a rice board to carry some batter. The noodle paste will shrink and become elastic when it is disconnected. Stop stirring and pour it into the steamer basket. Naturally fermented twice in warm water.

5. When fermented to twice the size of the puree, ignite and heat. After 20 minutes of steaming, stop the fire and cover for three minutes, then take it out and place it on the panel to let it cool down naturally.

6. After cooling to room temperature, cut into pieces and serve.

7. According to your own preference, you can slice it with cream, salad sauce, tomato sauce, etc.

Tips:
1. Fermentation should be at an appropriate temperature of 30~40℃, as fast as possible.
2. Add alkaline soda water and stir as you add it, keep an eye on the dosage at any time, so that it is sufficient but not excessive.
3. Cool down before dicing, and wipe a little water on the blade when cutting.