Pumpkin cake (nan gua fa gao )

Pumpkin cake

Introduction:

"In the past year, we have made a lot of hair cakes, most of which are pumpkin hair cakes. The attractive yellow and fragrant taste make people love it. Compared with making steamed bread, it's easier to make steamed bread, and it's easy to succeed if you master a good method. Fermented pasta is easier to digest and absorb. Pumpkin is rich in carotene. It is highly recommended for the elderly and children. "

Production steps:

Step 1: dissolve the yeast in warm water, cool the pumpkin puree, add sugar and mix well

Step 2: mix the flour with pumpkin puree and warm water until there are no dough particles

Step 3: put the batter in a warm place for fermentation, and use the secondary fermentation method

Step 4: fermentation to twice the original size, the surface can see bubbles

Step 5: add pumpkin seeds, red dates, raisins or other dried fruits to the batter and mix well

Step 6: transfer the batter into a 6-inch cake mold, which can be coated with oil paper or brushed with oil

Step 7: ferment again for about 20 to 30 minutes, the batter will expand to about 1.5 times of the original, then it can be put into the pot, with jujube on the surface

Step 8: put cold water into the pot, steam over high heat, steam for 25 minutes.

Materials required:

Flour: 200g

Pumpkin puree: 200g

Warm water: 100g

Yeast: 3ml

Sugar: 5g

Note: about the amount, the amount of raw materials given above is just right to make a 6-inch cake. The amount of raw materials does not need to be strictly in accordance with this ratio, especially the water consumption. Affected by the moisture content of flour and pumpkin puree, it can be adjusted into a thick paste state (soft dough is OK, finished honeycomb is better). Different moisture content will also affect the taste of the finished product. The moisture content of hair cake is higher than that of steamed bread, and the benefit is that it can regenerate slowly and be eaten after cooling. As for the fermentation, if the time is enough, the second fermentation method can be used. If the time is short, the first fermentation can be used. After the batter is adjusted, it can be directly transferred to the mold, and it can be steamed nearly twice after the fermentation. The first fermentation usually takes more than two hours in winter. We must be patient and wait until the fermentation is in place. The second fermentation doesn't need to be twice as large, and the dough will expand when steamed. About the mold, you can also use glass box, small cake mold, small mold steaming time can be shorter. About firepower, this is very important. Lack of firepower will cause the finished product sticky, steaming time should be enough to ensure that the inside is ripe. Finally, the pumpkin cake with cream cheese is delicious.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Nan Gua Fa Gao