Today's breakfast at my house: pumpkin milk soup + sesame breakfast cake

When I made breakfast today, I remembered that I ran out of eggs at home yesterday and forgot to buy them! Then use tahini and milk today to make up for the missing egg nutrition!

Sesame seeds are the king of calcium supplementation, and the breakfast cakes made with sesame paste are also very nutritious; In the morning, the time was tight and I didn't have time to make noodles, so I made the cake into a semi-hot noodle, which was crispy on the outside and soft on the inside, and the taste was good.

Today's pumpkin soup is made with milk for a smoother texture.

Here's how they do it, share it together:

Pumpkin milk soup preparation

Pumpkin, milk, glutinous rice flour, red dates

1. Peel, peel and cut the pumpkin into thin slices; Steam in a pot over water.

About 20 grams of glutinous rice flour are stirred in water.

2. Put the steamed pumpkin (about 350) into the wall breaker and add a bag of milk (240 ml). Whip into juice.

3. Pour the beaten pumpkin milk juice into the pot, then add the mixed glutinous rice water, and simmer until sticky.

[You can also add an appropriate amount of sugar according to your personal taste]

4. Put the boiled milk pumpkin soup into a bowl, and then add the chopped red dates (or osmanthus) to eat.

Preparation of breakfast cakes with tahini

【Ingredients Required】

Tahini, salt, allspice, flour

1. Put a little salt in the flour and stir well, half of the dough with hot water at about 80°C, and half with cold water; After stirring into a flocculent shape, add 15 grams of cooking oil, mix into a softer dough, cover and let the dough rise for 20 minutes.

2. Put a little salt and five-spice powder in an appropriate amount of sesame paste, and use sesame oil to spread and set aside.

3. Take out the dough and put it on the cutting board

Roll out large flakes into rectangular shapes

Place the prepared tahini paste and smooth it out.

Cut a few knives up and down, with a slightly larger tail.

Fold up, seal, and roll it out like a quilt.

4. Preheat the electric baking pan and brush the oil, put the rolled cake blank in, and brush the oil on the surface to 'lock in the moisture'

Cover and sear for two minutes, turning over.

Sear until both sides are golden, press without retraction, and it will be cooked. Cut open and serve.