(tian liang hao ge qiu nan gua gou qi hei zhi ma juan )

Cool autumn: Pumpkin, wolfberry, black sesame roll

Introduction:

"Autumn is the season of pumpkin. The color of orange, red and gold is said to stimulate people's appetite. My friend gave me a big pumpkin, which I grew at home. After steaming, the noodles are very sweet. It's just too much. I'm afraid it will be bad if I can't finish it, so I want to do something with it. Black sesame and Lycium barbarum are the benefactor of nourishing blood and Qi. They are suitable for eating all year round. When I was a child, my grandmother used to make steamed buns filled with sugar and sesame. The sweet and fragrant flavor has always been engraved in my memory. Think of pumpkin golden yellow, and black sesame and wolfberry, can also form a sharp color contrast. So he steamed some "pumpkin black sesame medlar roll". As breakfast, with a bowl of soup porridge, simply is a very good thing

Production steps:

Step 1: peel and dice the pumpkin, put it in a high-temperature container, and then heat it in the microwave oven for 5-7 minutes until the pumpkin is cooked (you can easily insert it with chopsticks). Press the pumpkin into pumpkin paste while it is hot;

Step 2: cool slightly until it is not hot, add flour and yeast, and mix with chopsticks until there is no dry powder;

Step 3: transfer to the chopping board and knead into a smooth dough;

Step 4: put it in a warm and humid place, cover it with fresh-keeping film, ferment it to 2 times of the original volume, and poke the hole with dry powder with your fingers, without retraction or collapse;

Step 5: knead the fermented dough for a few minutes, add a little dry powder, knead it into a smooth dough with the same hardness as before, and relax for 5 ~ 10 minutes;

Step 6: mix black sesame and sugar;

Step 7: Sprinkle dry powder on the chopping board and roll the dough into a rectangle;

Step 8: spread the black sesame stuffing, sprinkle with Lycium barbarum, and roll it up from one end;

Step 9: at the end of rolling, thin the bottom edge;

Step 10: after pinching the necking, turn the necking down. Put enough water into the steamer, brush oil or pad wet cloth on the steaming grid, put the dough on the steaming grid and let it stand for 20 minutes;

Step 11: steam for 20-25 minutes on high heat, turn off the heat, steam for 5 minutes without uncovering the lid, then slowly lift the lid of the pot, take out the steamed pumpkin roll and put it on the air net;

Step 12: when it is cool to warm, slice and eat.

Materials required:

Pumpkin puree: 200g (a)

Common flour: 300g (a)

Yeast powder: 4G (a)

Cooked black sesame powder: appropriate amount (b)

Lycium barbarum: moderate amount (b)

Coarse granulated sugar: 1 / 2 of sesame powder (b)

Note: 1. The pumpkin should choose the part with less meridians in the old pumpkin, so that the steamed pumpkin is sweet, and there will not be too much silk in the middle, so it can be directly pressed into mud with a spoon; 2. After the pumpkin mud is steamed, let it cool slightly, and then add flour and yeast, so as not to burn the yeast to death; 3. It is better to knead the dough until the surface is smooth, so that the steamed pumpkin rolls evenly; 4 At the end, knead the dough again until the surface is smooth, which helps to remove bubbles, so that the steamed pumpkin roll will not have big holes; 5. The stuffing is random, not too much, and it is not good-looking to roll, and at the end, don't spread the stuffing 1 ~ 2cm away from the edge; 6. Before the dough is steamed, it must be steamed for a while, so that the steamed pumpkin roll will be soft; 7. After the dough is steamed Do not remove the cover immediately. Steam for a few minutes and remove the cover slowly to avoid rough surface caused by great changes in heat and cold.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: other

Chinese PinYin : Tian Liang Hao Ge Qiu Nan Gua Gou Qi Hei Zhi Ma Juan