I like to make pasta, but I am a handicapped party, so I like to make some noodles that are both delicious, good-looking, and simple, and I see the scene after the pot is rushed to eat, which is very fulfilling. Today I used pumpkin instead of water and noodles, made a cranberry pumpkin mille-feuille cake, haha, after cutting it is so amazing! The layers are obvious, torn and eaten, sour and sweet, and slightly with the unique fragrance of pumpkin, it is really delicious!
When my son saw it and hadn't eaten it, he told me that this cake would let me take to school. I said this is a steamed bun, and it will be cold when I take it to school. Haha, finally brought it, because the son said that it was delicious when it was cold, and he wanted to give it to his classmates to taste.
Last time, I made a pumpkin melaleuca, but it was pure pumpkin. This time the method is different from the last time, simpler, made to look better, the key is more delicious, with dried cranberries and a little bit of sugar, the taste is greatly improved!
People who learn to make steamed buns for the first time are always unable to knead them. Especially we in the south, since childhood, have not made the habit of pasta, making steamed buns is always not smooth, and occasionally fail. Then try making this mille-feuille cake, it's simple. Without fermentation, the rolling pin is directly rolled out, and the dough is very smooth, eliminating the trouble of kneading the dough. Take a look and learn. Make sure you do it the first time you do it, it's beautiful and delicious.
After the pumpkin is steamed, the water content is different, so it can only be the approximate proportion of the amount, and finally you can knead it into a non-sticky dough.
Ingredients: 300 g of flour, about 200 g of pumpkin puree, 15 g of sugar, 3 g of yeast, 50 g of dried cranberries, a little oil
method:
1. Steam the pumpkin and scrape the mud.
2. Add flour and yeast to the pumpkin puree, knead into a homogeneous dough, cover with plastic wrap and let stand for about 15 minutes. I used the bread machine's "Washi" program for ten minutes. The water content of pumpkins is different, if you feel too dry, you can add a little water, you have to see the state of the following group. However, don't rush to add water, because the pumpkin and noodles are getting wetter and wetter the more you knead.
3. Dried cranberries are slightly soaked in water and chopped.
4. Divide the dough into 8 small doughs of equal size.
5. Roll out each dough into a thin slice.
6. Brush the dough with oil, sprinkle a little sugar and add a few cranberries.
7. Operate the same for each dough, brush oil and sprinkle sugar and put cranberries until the last slice is covered, do not grease.
8. Press the dough slightly, then put it in a steamer with a drawer cloth, put hot water in the pot, cover the lid, and let it ferment for about 15 to 20 minutes. Then, steam directly for 20 minutes on high heat, turn off the heat, and open the lid after 3 minutes.
Cut open for easy eating!