Pumpkin buns
Overview
The main nutrients of pumpkin: Polysaccharides: Pumpkin polysaccharide is a non-specific immune enhancer, which can improve the body's immune function, promote the production of cytokines, and exert various regulatory functions on the immune system through activation of complement and other pathways. Carotenoids: The abundant carotenoids in pumpkin can be converted into vitamin A with important physiological functions in the body, which plays important physiological functions in the growth and differentiation of epithelial tissue, maintaining normal vision, and promoting bone development. Pectin: The pectin in pumpkin can regulate the absorption rate of food in the stomach and slow down the absorption of sugar. The soluble fiber can delay the emptying of food in the stomach and control the rise in blood sugar after meals. Pectin can also combine with excess cholesterol in the body, reducing cholesterol absorption and lowering blood cholesterol concentration. Mineral elements: Pumpkin is rich in cobalt, ranking first among all types of vegetables. Cobalt can activate the body's metabolism, promote hematopoietic function, and participate in the synthesis of vitamin B12 in the human body. It is an essential trace element for human pancreatic islet cells. The vitamin C contained in pumpkin can prevent nitrates from converting into carcinogen nitrite in the digestive tract. The mannitol contained in pumpkin reduces the harm of toxins in feces to the human body. Pumpkin can eliminate the mutation effect of carcinogen nitrosamines. It has anti-cancer effect. Pumpkin is rich in zinc, which participates in the synthesis of nucleic acids and proteins in the human body. It is an inherent component of adrenocortical hormone and an important substance for human growth and development. Amino acids: Pumpkin contains a variety of amino acids needed by the human body.
Tags
Ingredients
Steps
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Choose 300g of Japanese pumpkin. This kind of pumpkin has less water and does not require squeezing.
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Scrape off the skin of the pumpkin, grate it into shreds with a spatula, and cut it into short pieces with a knife.
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Chop the onion and garlic into fine pieces, and chop half of the pepper into fine pieces (or leave it out).
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Take an appropriate amount of soaked vermicelli and cut into small sections.
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Heat the pan with cold oil, put a tablespoon of oil in the wok, first add the minced chili pepper and stir-fry for a few times, then add the pumpkin shreds and stir-fry, add the vermicelli, minced onion and garlic, and turn off the heat. The frying process is quick and does not require frying. Let cool, add five-spice powder, ginger powder, a little soy sauce, and 4g of salt and set aside.
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Take 250g of flour, add 142g of water and 1.5g of yeast, and knead into a soft dough without fermentation. Directly roll into long strips, cut into pieces, roll into dough, and unpack.
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This amount of fillings makes a total of 8 buns. 250g of flour is just right for this stuffing (I was afraid of too much stuffing, so I added an extra handful of noodles when kneading the dough. There was an extra dough, so I rolled it out and twisted it into a flower roll).
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After wrapping, cover with cloth until the bun becomes light. Boil water in a pot, turn to high heat, turn to medium heat, and keep steam overflowing for 14 minutes.
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When the time is up, turn off the heat and lift the lid. The buns are all soft and fluffy.
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Tempting?
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Give Liuye Baozi a close-up.
