Pumpkin Steamed Chinese sponge cake

1. Steam the pumpkin well. I steam other foods together, or I can microwave them until cooked. I don't peel the pumpkin when steaming, but it's very convenient to peel it with a spoon after steaming.

2. Prepare sugar and red dates. 200 grams of flour is about 20 grams of sugar. I like this ratio, it's not too sweet.

3. Mash pumpkin with water using a blender. Don't add too much water, you can also use milk.

4. The batter is very delicate. The steamed Steamed Chinese sponge cake can only see golden yellow instead of pumpkin. It's great. If there is no cooking machine, it can be mashed with a spoon.

5. The batter can also be made into pumpkin soup using this method.

6. Add white sugar and yeast to the pumpkin batter, using sugar tolerant yeast. 200 grams of flour requires 3 or 4 grams of yeast. Chop the red dates into small pieces and add them to the pumpkin paste.

7. Add flour and mix well.

8. The dough is softer and wetter than the one we usually steam Mantou. My dough is a bit damp, it should be dried a little more.

9. The dough doesn't need to be kneaded, just mix it evenly.

10. Divide the dough into heat-resistant containers, using a six inch cake mold and a heat-resistant bowl. The container needs to be oiled.

11. Fermentation at room temperature of 25 degrees Celsius takes approximately 2 hours. It is best to place it in a closed space, such as a microwave or oven, without starting, only borrowing space.

12. The dough that has been served is a bit too high in the bowl.

13. Cut the red dates into pieces and place them on top of the prepared dough.

14. Steam it in a steamer. After the water boils, the timer will run for 30 minutes.

15. Steam for two minutes after turning off the heat.

16. After the pot has cooled slightly, use a demoulding knife to remove the mold.

Cut it into pieces and you can eat it.