How to make pumpkin and red bean cake

Pumpkin and red bean cake

dough

How to make pumpkin and red bean cake

Ingredients: 250g medium gluten flour, 150g pumpkin puree, 25g sugar, 8g yeast, 20g vegetable oil

How to make pumpkin and red bean cake

Pumpkin and red bean cake

How to make pumpkin and red bean cake

1. Knead all the materials together until the surface is smooth;

2. Cover with fresh-keeping film and ferment to twice the original volume in a warm place;

3. After exhausting, add 65 grams of dough, roll round the dough and relax the plastic film on the back cover for 15 minutes;

4. Prepare the red bean stuffing when the dough is loose, and rub 35 grams one by one;

5. Flatten the loose dough and wrap it with red bean stuffing like steamed buns. Squeeze tightly and flatten slightly;

6. After all the packages are wrapped, put them into a preheated flat bottom non stick pan, add a little oil, and cook each side for about 10 minutes with the minimum heat until cooked;

7. Air to room temperature and refrigerate in bags or boxes. Microwave and soften before eating. If you can eat it in 2 or 3 days, refrigerate it.