Pumpkin

1

Pumpkin sliced, steamed and dried

2

Pumpkin mud with a cuisine bar, with no water (or with a spoon). At this point, the yeast will be activated with a little warm water, so it will be smooth and fermented quickly. Scissors are used to cut the dates into small pieces and the date cores are thrown away。

3

Pumpkin muddled into a small basin with melted yeast, sugar and eggs

4

Put it in the flour with chopsticks and then slowly add water, softer than a dumpling

5

Live-dependants brush oil (mys are 8 inches), pour the mixed face into the mould, and put your hands in the water and clean it up

6

It's twice as big in the warm

7

Take out the fermented pastries, add enough water to the pot, burn the fire, seal the lids in the steam pan, turn them to the fire for 35 minutes, turn off the lids for 5 minutes, and avoid retrenchment

8

Steamed pastries are very attractive, bright dates, very appetite。

9

Sweet silk is delicious

10

Product Map Advantage

11

Product Map Advantage

1. Do not make the batter too thin, otherwise it will turn out sticky and taste bad. 2. Ensure the steaming time is sufficient; if it is too short, the center will remain raw and it won't rise. 3. Choose dates that are moist and chewy. If the dates are too dry, soak them briefly, but not for too long, or the final appearance will be compromised. 4. Place it in the steamer only after the water has boiled; this ensures it is cooked thoroughly and the sponge cake is fluffy. 5. If you have a sweet tooth, you can add a bit more sugar, but don't add too much. We are not using high-sugar tolerant yeast, so excessive sugar will affect the rising of the batter. 6. If you do not have a mold, you can wet your hands to shape it and place it on a damp steaming cloth. 7. Do not let the batter rise for too long; if it turns sour, it won't taste good. 8. Wait until the cake is completely cool before cutting.