4hw.com.cn: many people like to eat pumpkin. Its nutritional value is very high. There are many ways to make pumpkin. Many people make pumpkin cake, which is healthy and delicious. How can pumpkin cake be more delicious?
How to make pumpkin cake soft
Practice 1
Ingredients: Pumpkin, self-made powder, milk, dried fruit
Practice:
1. Peel, dice, boil and mash the pumpkin;
2. Add baking powder and hot milk while hot, because the fermentation needs a certain temperature. Different from making small pumpkins, making pumpkin cake needs to be mixed into a relatively thin pumpkin paste, which requires a certain degree of fluidity;
3. Put the pumpkin paste in a sealed container, place it at room temperature for 2-3 hours, wait for its volume to double, and then steam for 20 minutes.
Tips:
1. Pumpkin puree must be dried and then put into yeast powder, otherwise yeast will be burned to death, there will be no fermentation effect.
2. The inner wall of the mould is smeared with oil, which can prevent sticking, and is convenient when the mould is out.
3. Fermentation to more than twice the size, but not too much, too much fermentation easily lead to sour taste.
Practice 2
Ingredients: 100g ordinary flour, 2G yeast, 80g pumpkin
Practice:
1. Peel the pumpkin, steam and mash it.
2. Sift the flour and pour the pumpkin puree into the flour. Mix the yeast powder with warm water, and add yeast water while mixing the flour. Be careful not to pour too much. There is also water in the pumpkin.
3. The container is brushed with walnut oil for easy removal.
4. After mixing the flour, pour it into the container and smooth it. Put the container in a warm place and cover it with a plastic wrap so that the dough on it doesn't dry easily.
5. When the dough is fermented to twice the size and has pores, it can be put into the steamer.
6. Steam in cold water for about 15 minutes, and simmer for another 5 minutes, then you can get out of the pot.
Practice 3
Ingredients: 300g peeled pumpkin, 220g flour, 15g sugar, 3G yeast, 80g-100g warm water, appropriate amount of raisins or dates
Practice:
1. Peel and slice the pumpkin, steam until it's done, drain out the water (keep for later use);
2. Mash the pumpkin, add sugar and mix well. Cool it (or it will burn to yeast). Pour the yeast into a little warm water (in the component) and stir until it dissolves;
3. Pour in the cool steamed pumpkin juice, pumpkin puree, flour and the rest of the water and mix well (do not pour all the water in one time). The batter is muddy;
4. Put a layer of oil on the bottom and all around of the mold, pour in pumpkin batter, ferment to 2-3 times of the size in warm and humid place;
5. Put the dried raisins or dates on the surface. Steam over high heat, turn to medium heat and steam for 25 minutes, then turn off the heat and simmer for another 5 minutes. Take it out and back button it for a while, and release it after it is not hot.
Why is pumpkin cake not steamed well
1. Sticky rice flour can't be used to make cake. Flour, corn flour, purple potato flour, bean dregs and rice flour can all be used to make cake.
2. Steamer reason. Note that the exhaust will not stick.
Pumpkin cake is a famous snack made of pumpkin, flour and other materials. The taste is very soft, and there is a special flavor of flour products, which is the best choice for breakfast.
Nutritional value of pumpkin cake
Polysaccharide: pumpkin polysaccharide is a non-specific immune enhancer, which can improve the immune function of the body, promote the production of cytokines, and play various regulatory functions on the immune system by activating complement and other ways.
Carotenoids: the abundant carotenoids in pumpkin can be transformed into vitamin A with important physiological functions in the body, which has important physiological functions for the growth and differentiation of epithelial tissue, maintenance of normal vision, and promotion of bone development.
Pectin: pectin in pumpkin can regulate the absorption rate of food in stomach, slow down the absorption of sugar, delay the emptying of food in stomach and control the rise of blood sugar after meals. Pectin can also be combined with excess cholesterol in the body to reduce cholesterol absorption and blood cholesterol concentration