Pumpkin and purple potato cake(nan gua zi shu shuang se gao )

Pumpkin and purple potato cake

Introduction:

It's a perfect combination of soft sweet potato, purple sweet potato and pumpkin

Production steps:

Step 1: prepare the necessary raw materials.

Step 2: take appropriate amount of pumpkin paste into the basin, add sugar and yeast, stir well and let stand for 10 minutes.

Step 3: mix flour and milk powder and add.

Step 4: stir evenly along the time direction. (the batter should be moderately dry)

Step 5: ferment in a warm place. (I boil a little hot water in the steamer, and then put the basin on the steaming rack. The basin should be covered with plastic film. The water should be slightly hot, but the bottom of the basin should not be close to the water.)

Step 6: remove the batter when it reaches 2.5 times.

Step 7: mix the batter in the right direction again. (this step is the same as flattening, exhausting and kneading of dough)

Step 8: put half of the batter into the steaming bowl and leave the remaining half in the basin. (put a little oil on the bottom of the steaming bowl to prevent it from sticking)

Step 9: let the two batters stand for about 1 hour.

Step 10: put the batter into the steamer.

Step 11: put a cover on the steaming bowl to prevent steam from dripping into the bowl, and then cover the steaming pan. Turn on low heat, steam over medium heat for 10 minutes until the batter solidifies.

Step 12: put the purple sweet potato paste into a bowl, add appropriate amount of honey and a little corn starch, and mix well.

Step 13: steamed to set batter.

Step 14: spread the mashed purple potato on the batter evenly, smooth the surface and steam for 5 minutes.

Step 15: add the remaining batter and smooth it. Steam over high heat for 15 minutes and turn off the heat. Turn off the heat and steam for 2 minutes.

Step 16: take out the steamed two-color cake on the grid and cut it into the right size with a knife.

Materials required:

Flour: 300g

Purple sweet potato paste: 230g

Pumpkin paste: right amount

Skimmed milk powder: 7g

Sugar: 50g

Angel yeast: 4G

Corn starch: a little

Honey: right amount

Note: in the whole process of steaming, remember to add a cover or plastic film on the steaming bowl, so as not to affect the appearance of the finished product. Purple sweet potato paste is made before, and sugar has been put, so there is no more here. The purpose of adding honey is to increase the humidity of purple sweet potato paste. Corn starch can make purple sweet potato paste coagulate well, and will not affect the appearance.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Nan Gua Zi Shu Shuang Se Gao