Pumpkin and oats are matched, water-free and oil-free, fluffy and soft, suitable for all ages, and is a blessing for weight loss friends

Today I will share with you the practice of a pumpkin steamed bun, pumpkin with oats, without adding a drop of water, pure pumpkin puree and noodles, and the pumpkin steamed bun made is yellow.

It is more appetizing than that made of white flour, and there is also the fragrance of pumpkin in the pumpkin steamed bun, the taste is delicate and soft, and a layer of oats is wrapped on the surface of the pumpkin steamed bun, which is higher in appearance and more nutritious;

Personally, I think that wrapped oats are better than putting them in the dough and coming out, there is a layer of oats on the outside will not affect the taste of the dough, the dough inside is still delicate and soft, if the oats are mixed with the noodles, the steamed steamed buns may not be so delicate and soft, the oats are used in instant oatmeal, not raw oats, raw oats are difficult to steam in only 10 minutes, affecting digestion,

I use black and white oats, which are low in sugar and don't make it easy to gain weight.

If you like it, you can try it!

[Ingredients] 250g pumpkin, 500g flour, 15g sugar, 5g yeast powder, appropriate amount of black and white oats;

【How to make pumpkin oat steamed buns】

1. Bring back an old pumpkin from my hometown, make a pumpkin like this one with golden color and high hardness to the touch, with a relatively high degree of maturity, a sweet and delicious taste, and a hoarfrost on the surface.

2. Peel and remove the seeds of the old pumpkin and cut it into thin slices, here is about 250g of old pumpkin, the amount of pumpkin determines the size of the dough, if you want to do more at one time, you can prepare more old pumpkin, the cut pumpkin is spread on the plate, spread a little thinner, easier to steam, steamed in a pot on cold water, boiled water and steamed for 15 minutes, the specific time is adjusted according to the actual situation;

3. Prepare other ingredients when steaming pumpkin, 500g of flour, 5g of yeast, 15g of sugar, and an appropriate amount of instant oats.

The ratio of black and white oats is 1:1, no added sucrose, the feeling of satiety is stronger, and it is not easy to gain weight when eating, oatmeal has no requirements, choose according to your preferences;

4. Steamed until the pumpkin can be easily pierced with chopsticks, turn off the heat and get out of the pot, put it in a large container while it is hot, add the prepared 15g of sugar, stir well, grind the pumpkin into pumpkin puree, let the sugar melt first, the white sugar here is to promote yeast fermentation, the old pumpkin itself is sweet, no need to add extra sugar, stir evenly and put it aside to dry until warm;

5. Dry the pumpkin puree until warm, add the prepared 5g yeast, stir well, and stir until the yeast dissolves;

6. Processed pumpkin puree, pour it into flour, stir it into a dough flocculent, knead it into a dough, the water absorption of the dough is not the same, the pumpkin puree can be properly prepared about 10g, it doesn't matter if the dough is not smooth at the beginning, put it aside for 10 minutes, it will soon be smooth, knead the smooth dough on one side and make it twice as big;

8. The volume of the proofed dough has become significantly larger, with rich honeycomb holes, at this time, you can take it out and re-knead and exhaust, knead it to the size before the hair, and then roll it into long strips, and then roll the long strips slightly, flatten, and cut into small agents of uniform size, the size of the rectangular dough agent is determined according to your preferences, and those who have children at home can be made into small steamed buns, which will be more popular;

9. Brush a layer of water on the surface of the cut agent, put it on a plate with oatmeal, and evenly coat the surface with a layer of oats, so that the steamed bread is ready, and the remaining steamed bread is wrapped with a layer of oats;

10. Put the steamed bun blank wrapped in oats on the steaming drawer for 2 times and rise for 10 minutes, wait until the volume becomes significantly larger, steam in a pot with cold water, boil the water and steam for another 10 minutes, turn off the heat and simmer for 2 minutes;

11. The steamed steamed bun is fluffy and soft, full of fragrance, and there is a faint sweetness of pumpkin when you bite into it, with a strong sense of satiety and low sugar content;

Summary of the practice of pumpkin oat steamed buns:

1. The flour in pumpkin oat steamed bread can be replaced with whole wheat flour, which has a stronger sense of satiety and a lower glycemic index, which is more suitable for friends in the fat loss period;

2. If you feel that the surface of the pumpkin is slower to brush with water, you can pick up the green billet, put it in the water, quickly take it out, and then wrap it in oatmeal;

3. Try to put the pumpkin on the plate and steam it, so that the steamed pumpkin water can be broken together and noodles in the plate, and the steamed pumpkin water is very sweet;