Pumpkin sponge cake, the finished product is golden in color, sweet and tasty, with a chewy and springy texture.

200 grams of pumpkin, cut into small pieces or thin slices, steam over boiling water for 20-30 minutes until tender and soft.

Steamed soft pumpkin, 130 grams of milk, 60 grams of granulated sugar, put into the blender.

Mash until smooth and even.

Pour the pumpkin puree into a bowl, let it cool to hand temperature, add 3 grams of yeast, stir evenly, and let it sit for 5 minutes to activate the yeast.

Sift in 90 grams of all-purpose flour, 85 grams of tapioca starch, 30 grams of glutinous rice flour, and 20 grams of milk powder.

Stir evenly.

Sift it to remove large particles; the texture will be better.

Cover with plastic wrap and ferment at room temperature (25°C) for about 1-2 hours.

Let it expand to twice its size. Note: In summer, ferment at room temperature; in winter, ferment over a basin of warm water.

After fermentation, add 20 grams of vegetable oil and 2 grams of baking powder (optional).

Stir evenly to remove large air bubbles.

Line the mold with a layer of silicone paper, pour the batter into the mold from a height, and tap it twice to remove large air bubbles.

In summer, put cold water in the pot; in winter, put warm water.

Cover with a lid and continue fermenting until it is 1.5 times larger.

After fermentation, take it out first. After the water boils and produces steam, put it in and steam for 30 minutes, then turn off the heat and let it sit for 5 minutes.

After taking it out, brush a layer of vegetable oil on the surface while it is hot to prevent it from drying out.

Let it cool, then remove from the mold and cut into pieces.

Pumpkin Ma Lai Go, done O(∩_∩)O

Full of elasticity, rich pumpkin flavor

When bitten, it is dense and elastic, with a rich pumpkin aroma spreading in the mouth.

The soft, fluffy cake gently melts on the tip of the tongue, with a delicate texture like clouds washing over you.