Steamed buns with pumpkin and bean paste(nan gua dou sha bao )

Steamed buns with pumpkin and bean paste

Introduction:

"Pumpkin is rich in VA, VC and VE. Its pectin can delay food emptying and intestinal absorption of sugars. Cobalt is essential for the synthesis of pancreatin. It has always been one of the foods recommended by experts for diabetics. However, some diabetics do not like to eat pumpkin as a vegetable because its carbohydrate content and calories are higher than those of leafy vegetables, and it belongs to medium GI (glycemic index 65) vegetables. My family often use pumpkin instead of some staple food. Mung bean has the effect of diabetes, diabetes, detumescence and diuresis. In general, there is no significant difference in energy between beans and cereals. Beans are rich in B vitamins, potassium, magnesium, iron and other trace elements, and their protein and dietary fiber contents are significantly higher than cereals. Experts recommend taking a certain amount of beans every day instead of the necessary part of rice and noodles. Pumpkin and mung bean are also popular ingredients for healthy people. Pumpkin and mung bean soup is a common collocation, which has the effects of heat dissipation and diuresis, and is especially suitable for summer consumption. Breakfast a pumpkin bean paste bag, with a bowl of soy milk and side dishes, full nutrition, to provide sufficient energy for the day's work at the same time, to ensure stable blood sugar

Production steps:

Step 1: mung bean paste method: 100g mung bean with appropriate amount of water into the pressure cooker, turn off the heat 15-20 minutes after steam, when there is no water, add 15g xylitol, heat over low heat and stir for 2-3 minutes, when it is viscous

Step 2: peel, pulp and cut the pumpkin into pieces. Put it into the pot and add proper amount of water to cook for about 10 minutes. Insert it with chopsticks and take it out when it can be inserted thoroughly. Take out the water and put it into the container

Step 3: turn the pumpkin into mud with a rolling pin, and add flour when the hand is not hot

Step 4: according to the ratio of flour: raw pumpkin = 2:1, add flour into pumpkin paste, and then add yeast

Step 5: knead into a soft pumpkin dough

Step 6: place the dough in a warm and moist place and make it twice as big

Step 7: take out the dough and knead it for 10-15 minutes, exhaust the air, knead it into long strips, and divide it into 8 pieces

Step 8: press into oblate shape

Step 9: roll the dough with a rolling pin to make it thick in the middle and thin around

Step 10: divide the mung bean paste into 8 parts evenly, take one part to form a ball, and put it on the rolled dough

Step 11: baozi

Step 12: pack all the buns

Step 13: place the steamed buns in the steamer, cover with corn leaves, and continue to grow for 10 minutes

Step 14: add cold water to the pot, steam over medium heat, steam for 15 minutes, turn off the heat and simmer for 2-3 minutes, then take out and serve

Materials required:

Flour: 100g

Pumpkin: 50g

Mung bean: 100g

Yeast: 3G

Baking soda: 1g

Xylitol: 15g

Note: 1, flour: raw pumpkin = 2:1, this ratio of water is basically appropriate, you can add water or flour according to the actual situation, pumpkin should not exceed 1 / 2 of the flour, otherwise it is not easy to hair; here add a little baking soda, also to help its hair. 2. Pumpkins can be cooked, steamed or microwaved. 3. Place the steamed buns in the steamer and continue to make them for 10 minutes. It depends on the temperature. This step can be omitted in summer. The time for making steamed buns is basically enough. Otherwise, it is easy to make them overdone. 4. In order to retain the dietary fiber in mung bean to the maximum extent, it is not recommended to filter the skin of mung bean sand. 5. When making steamed buns, try to combine the dough with the bean paste stuffing, or leave the mouth of the steamed buns to avoid the air in the steamed buns. The steamed products are not beautiful enough. 6. For diabetics, unnecessary additives such as granulated sugar, salt and baking soda (including sodium) should be reduced to control blood sugar and reduce sodium intake.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Nan Gua Dou Sha Bao