1. Peel the pumpkin, cut into thin slices, and steam it in a pot of boiling water
2. Take out and grind into mud and let it be warm
3. Jujube pitted and cut into small pieces
4. Yeast is melted with warm milk
5. Mix flour and corn flour, add yeast and pumpkin puree and mix well
6. Add milk to adjust the softness (not too thin)
7. Add chopped jujube and mix well
8. Pour into a mold and smooth the surface into a warm and humid place to ferment to double the size
9. Put cold water into the pot, turn the high heat to medium high heat and steam for 25 minutes. Turn off the heat. Do not open the lid and simmer for 3 minutes. Take out the mold and cut into pieces.
Tips:1. The water absorption of flour and the water content of pumpkin puree are different, and the amount of milk will also be different.
2. Don't open the lid immediately after the steamed cake is steamed to avoid collapse.
