Eating Pumpkin Buns for Breakfast Like This is Simpler Than Cakes and Bread, More Nutritious and Filling, and Beneficial for Health

Nowadays, people are increasingly paying attention to their health, especially in terms of diet, and they are pursuing healthy eating. From a health perspective, eating more coarse grains is undoubtedly beneficial. Today, I'd like to share a nutritious coarse grain breakfast – Pumpkin Bun. Make it fine and detailed, it's better than bread in terms of nutrition, simpler than cakes, and it's rich in nutrients needed by the body and provides a strong sense of satiety. If we can eat this kind of bun twice a week, it will not only nourish the stomach, but it won't make us gain weight.

Pumpkin is warm in nature and sweet in taste, which enters the spleen. It is an indispensable food for strengthening the spleen. From a nutritional perspective, the ingredients in pumpkin can promote bile secretion and strengthen gastrointestinal motility, helping to digest food. Corn flour completely retains the nutrients and conditioning functions of corn, and eating it can enhance the sense of satiety for the body, which is a very good thing for weight loss, and improves the drawbacks of coarse grain flour food being not tasty and difficult to digest. This pumpkin bun, added with pumpkin, not only makes the texture more delicate but also makes it more nutritious. We can't say how delicious it is, we can only say that it's simple and traditional, healthy and nutritious, and it can be eaten as breakfast or as a main dish. Now I'm going to share the method with you.

Materials: 100g Pumpkin, 1 Egg, 200g Flour, 80g Corn Flour, 50g Sugar, 4g Yeast, 1g Baking Powder, a little Sesame

Method: 1Cut thesacof the pumpkin, then cut off the pumpkin skin, weigh 100g pumpkin slices, steam them until cooked, then add sugar while still hot, stir until the sugar melts, and press the pumpkin into pumpkin puree;

2First, mix 150g flour, 80g corn flour, 4g yeast, and 1g baking powder together, then beat in an egg. Why only use 150g of flour? Because the amount of water in the pumpkin puree is different when steamed, and the size of the egg is different, so we reserve 50g of flour to adjust.

3To make the pumpkin puree more delicate, I sifted the pumpkin puree. Lazy people can ignore this step and just pour it in directly. Then mix it with a chopstick to form aa, and then knead it with your hands. If it's too wet, add a little flour.

4The 50g of flour reserved earlier need not be used up entirely, depending on the actual situation, until it's kneaded into a smooth dough. Wrap it in plastic wrap and let it rest for 15 minutes;

5Cut open the dough from the middle and pull it apart, then roll it into a long and thick strand, and cut it into dough pieces, and the thickness and size of the dough pieces can be adjusted according to your preference;

6Put the cut pieces of dough on a slightly larger plate, and leave a little space between them, because after fermentation, they will expand. Put the plate in a pot and cover it with a lid to ferment for 1 hour. After fermentation, brush a little water on the surface of the dough and sprinkle some sesame on it. After sprinkling, gently press it to make the sesame stick more firmly;

7After all the dough pieces are finished, put them in a slightly larger plate. Don't put the dough pieces into the pot at one time, as the dough will expand when heated. I divided it into two times. After baking on both sides until golden brown, pour a small bowl of water along the pot edge and cover it with a lid to steam until the moisture is evaporated;

Healthy and delicious pumpkin buns are ready! Let's eat coarse grains with family, and our bodies will be healthy and strong!

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1Let's teach you a method to speed up the fermentation. If it's cold weather, you can burn a little water in the pot, don't let it boil, see the water at the bottom bubbling and steaming, then turn off the fire, and put the plate with the dough into the pot, cover it with a lid.

2The water content of pumpkins is different, so pay attention to the texture of the dough. When it's soft and elastic, that's the best.

3This bun is relatively light in flavor. If you're feeding children, I'll add more sugar or add children's favorite fruit jam filling.

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