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The Red Dates and Pumpkin Steamed Sponge Cake
Mothers who pay attention to health care like to eat pumpkin. They say that pumpkin is rich in nutrition, including protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, carotene, etc. the beneficial ingredients for human body are: polysaccharides, amino acids, active protein, carotenoids and a variety of trace elements, so they can bake all kinds of food with pumpkin.The red dates and pumpkin steamed sponge cake is also delicious and soft.It has a slight fragrance, compact meat, little fiber, and it tastes very waxy after steaming. It will be completely broken by pressing with a spoon.
How To Make The Red Dates and Pumpkin Steamed Sponge Cake
Step 1
Remove seeds of the pumpkin, peel and cut into pieces.
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Remove seeds of the pumpkin
Step 2
Steam the pumpkin with water until soft and can be easily punctured with chopsticks.
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Steam the pumpkin with water
Step 3
Add some sugar while the steamed pumpkin is hot. Add flour and yeast when the pumpkin is cool. The pumpkin is very watery, so there is no need for adding extra water.
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Add some sugar
Step 4
Make it into pumpkin batter.
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Make it into pumpkin batter
Step 5
Take a clean bowl, spread corn oil (vegetable oil) on the bottom and around. Cut the dates into small pieces and put them in the bottom of the bowl. Then add pumpkin paste. Then ferment in a warm place until the pumpkin paste is twice as large as original size.
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Take a clean bowl, spread corn oil
Step 6
Steam it over cold water, turn to medium heat and cook for 25 minutes after boiling water, turn off the heat and simmer for another 5-10 minutes, then take it out off the steamer and turn it back out.Be careful,it is super hot.
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Steam it over cold water
Step 7
This is how it looks.
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This is how it looks
Step 8
Cut into pieces and serve the red dates and pumpkin steamed sponge cake.
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Cut into pieces and serve.
The Red Dates and Pumpkin Steamed Sponge Cake
Equipment(affiliate link)
- mold
Ingredients(affiliate link)
- 100 g pumpkin
- 120 g flour
- 20 g white sugar
- 1.5 g yeast powder
- 5 g red dates
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