Pumpkin Breakfast Buns: A Healthy and Nutritious Breakfast Option

Nowadays, people pay more attention to their health, especially dietary aspects. The pursuit of healthy eating is also evident. From a health perspective, eating more coarse grains is undoubtedly beneficial. Today, I’d like to share a nutritious coarse grain breakfast – Pumpkin Bun. Carefully craft it, it’s more nutritious than bread, simpler than cake, and it’s rich in nutrients required by the human body, and it also provides a strong satiety feeling. If we can eat two of these buns a week, it will not only improve our stomach, but also avoid gaining weight.

Pumpkin is warm in nature and sweet in taste, it enters the spleen, it is an indispensable food for spleen strengthening in vegetables. From a nutritional point of view, the components contained in pumpkin can promote bile secretion and strengthen gastrointestinal peristalsis, helping with food digestion. Corn flour completely retains the nutritional components and conditioning function of corn, eating it can enhance the body’s satiety, which is a very good thing for weight loss, and improves the shortcomings of coarse grain flour food with poor taste and difficult digestion. This pumpkin bun, added with pumpkin, not only makes the texture more delicate, but also makes it more nutritious. It can’t say how delicious it is, but it can only say that it is simple and traditional, healthy and nourishing, and can be eaten for breakfast or as a main dish. Now, I’m going to share the recipe with you.

Ingredients: 100g pumpkin, 1 egg, 200g flour, 80g corn flour, 50g sugar, 4g yeast, 1g baking powder, a little sesame

Recipe: 1Cut the pulp of the pumpkin, then cut off the pumpkin skin, weigh 100g pumpkin and slice and steam until soft, then as soon as it’s cooked, add sugar and stir until melted, then press the pumpkin into pumpkin puree;

2First, mix 150g flour, 80g corn flour, 4g yeast, 1g baking powder, and then press in an egg. Why only use 150g flour? Because the water content of the pumpkin puree is different when steamed, and the size of the eggs is different, so we reserve 50g flour for adjustment;

3To make the pumpkin puree more delicate, I sifted the pumpkin puree, lazy people can ignore this step and pour it directly in, then use a chopstick to stir into a flocculent state, and then knead it with hand, if it’s too wet, add a little flour;

4The 50g of flour reserved earlier does not need to be used up completely, observe the actual situation, and knead it into a smooth dough; Wrap it in plastic wrap and let it rest for 15 minutes;

5Puncture the dough in the middle of the dough, pull and break it, then roll into a long and thick strip, and cut it into dough pieces, the thickness and size of the dough pieces can be adjusted according to your preference;

6Place the cut pieces upward, use both hands, palm and thumb at the bottom, gently roll 5-6 times, then turn over and roll again,

7After all the dough pieces are rolled, put them into a slightly larger plate, and space them apart, because they will expand after fermentation, put the plate into the pot and cover 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 down to make the sesame stick more firmly;

8Heat the pot, then brush a little oil, turn to medium heat, put the dough pieces in, the dough pieces will expand when heated, so don’t put them all in at once, I divided it into 2 times to bake. Bake both sides until golden, then pour in half a bowl of water along the pot edge, cover and steam until the moisture dries completely before you can eat;

A delicious and healthy pumpkin bun is ready! Let’s eat coarse grains with family and friends for a healthy body!

Small Tips:

1Let me teach you a method to speed up fermentation, if it’s cold weather, you can burn a little water in the pot, don’t use it to boil, when you see bubbles continuously forming at the bottom of the pot and emitting heat, turn off the fire, then put the plate containing the dough into the pot and cover with a lid;

2The water content of pumpkin is different, you need to feel the texture of the dough, if it’s soft and elastic, it’s the best;

3This bun is relatively light in flavor, if you make it for children, I’ll add more sugar or add favorite fruit jam filling;