大家好，我是梅子，今天分享給大家一個南瓜發糕的做法，全程手不沾面，筷子攪一攪，就能成功，香甜松軟，口感像面包特別的好吃。

準備一塊南瓜，去皮之前是一斤一兩，先將外皮和瓤給它去掉，清洗干凈，然后改刀切成薄片，裝入盆中，放入鍋中給它蒸熟蒸透。

大概15分鐘，把蒸好的南瓜將它取出，加入20克白糖，快速的給它摁碎，最后懟成細細的南瓜泥，晾至微涼不燙手的時候打入三個雞蛋，加四克酵母，1克無鋁泡打粉，順著一個方向將它們攪勻。

接著再分次少量的倒入400克的面粉，給它順著一個方向不停的攪拌，剛開始不太容易攪勻，我們可以給它攪成團以后靜置五分鐘。五分鐘后，我們接著攪，這時候很容易就將它攪的表面特別光滑了，就像這樣特別的有彈性，這一步一定要多攪動一會兒，之后扣上保鮮袋發酵至體積的1倍大。

利用這期間準備一把紅棗少許的葡萄干，給它放入淡鹽水中，清洗干凈之后改刀切碎備用，然后再準備一個容器，在底部和邊部涂抹一點食用油，將切碎的葡萄干和紅棗均勻的撒在底部。

大概35分鐘，這個面團體積明顯發大了一倍，說明已經發酵好，將它攪勻排氣，之后倒入容器中，輕輕的給它搖晃搖晃，讓它表面平整，之后再拿起震蕩幾下，將里面的氣泡給它震蕩出來，再次扣上保鮮袋，醒發15分鐘。

時間到后，我們打開保鮮膜，可以看見明顯體積變大，說明二次醒發的很好，將它涼水放入鍋中，水開以后計時蒸45分鐘，記住全程一定要中大火，關火五分鐘后再開蓋將它取出。

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邊部用刀輕輕撬一下，這樣更好的脫出模具之后，將它倒扣出來，吃的時候可以將它分割成小塊，這樣更方便。

這樣做好的能瓜大發糕，一點也不粘，而且特別的蓬松又暄軟，家里人都非常愛吃。

好了，今天的南瓜發糕做法，梅子就和大家分享到這里，你學會了嗎？我們明天見，拜拜！