"Autumn is here, pumpkins are pretty", pumpkins begin to be put on the market in large quantities after the beginning of autumn, as if announcing the arrival of autumn. At this time, pumpkins are golden and round, not only pretty, but also have the best taste, so they are favored by people.

Pumpkin is warm in nature and sweet in taste. It contains many ingredients and values ??that are beneficial to the human body. It is rich in vitamin A and carotene, which plays a vital role in maintaining our vision health. Regular consumption of an appropriate amount of pumpkin can effectively prevent night blindness; in addition, pumpkin also has the effects of replenishing qi, anti-inflammatory and analgesic, clearing the liver and detoxifying, so it is recommended to eat it frequently in autumn, which is good for our body.

There are many ways to cook pumpkin. The most common ones are to use it to make pumpkin porridge, stew pumpkin soup, or steam it directly. They are all sweet and delicious, and always add a different taste to the table! Below I will share a different way to cook pumpkin. It is more fragrant than eating bread and buns. My family is rushing to eat it. It's so fragrant!

[Homemade recipe for pumpkin and sweet potato cake]:

Required ingredients: pumpkin, sweet potato and red bean paste, 2 eggs, 400g high-gluten flour, 40g sugar, 4g yeast, 250ml milk, one bag

1. Peel and wash the pumpkin and cut it into thin slices for later use; peel the same amount of sweet potato and cut it into thick slices, put the sweet potato slices and pumpkin slices into separate plates and steam them in a steamer.

It takes about 15 minutes to steam, then take them out, press them into mud with a spoon, add appropriate amount of sugar, stir evenly and set aside. The amount of sugar depends on your taste. If you like sweet taste, add more, or if you don’t like it, you can add none.

2. Pour the prepared high-gluten flour into a bowl, then crack in 2 fresh eggs, then add 40 grams of sugar and 4 grams of yeast, stir evenly, then add milk to the dough, pour milk in while stirring with chopsticks, stir until the dough is flocculent, then knead the dough, knead the dough into a smooth dough, then apply a layer of cooking oil on the surface of the dough, then cover with plastic wrap and set aside to ferment.

Adding eggs and applying oil in this step are to make the dough softer; adding an appropriate amount of sugar can promote fermentation, and it will also be sweeter after it is done.

3. After taking out the fermented dough, knead it for a while to exhaust the air, knead it evenly, then roll it into long strips, divide it into 9 equal parts of equal size, and then flatten and roll each part thin. Then prepare a flat plate, brush the bottom with oil to prevent sticking, then spread a layer of rolled out dough, evenly spread a layer of sweet potato puree on the dough, then cover it with another layer of dough, then apply a layer of bean paste, evenly spread it with another layer of dough, and then apply another layer of pumpkin puree.

In this way, layer by layer of filling and layer by layer of dough, and stack all 9 doughs in turn. The bottom layer needs to be rolled a little larger, and the top layer should not be coated with fillings. Use the bottom layer of dough along the edge, circle it and wrap it up, then press it in the middle with a bottle cap, and then divide it into 8 equal parts along the outer circle of the bottle cap print like cutting a cake.

Then grab two of them with both hands, turn them to both sides, let the filling in the middle be exposed, forming a beautiful flower shape, then evenly brush a layer of egg yolk liquid on it, sprinkle a layer of coconut flakes, put it aside, cover it with plastic wrap, and let it rise for about 15 minutes.

5. After 15 minutes, put it in the steamer, cover the pot, and continue steaming for half an hour on high heat until the pot starts to steam. Turn off the heat after the time is up, and simmer for another three to five minutes before serving.

Pumpkin and sweet potato cakes are soft and delicious. They can not only be used as staple food, but also as a great choice for afternoon tea time. My family makes them every now and then in autumn, and everyone in the family loves them! Pumpkins are in season in autumn, nutritious and cheap, so hurry up and make them for your family!

(Images from the internet)