It is the "king of vegetables" in winter, with a dry matter of 95%, sweet and soft and glutinous, and a must for breakfast!

The two major nourishing foods in winter: pumpkin and red beans, make them into breakfast, sweet and soft, healthy and beautiful to eat!        

【Pumpkin honey and red bean roll】

Ingredients: 170 grams of pumpkin, 140 grams of red beans, 210 grams of flour

Excipients: 20 grams of sugar, 3 grams of yeast powder

Method:

Soak the red beans in water overnight. Put in the rice cooker, add three times the water and cook.

Remove the boiled red beans, and if there is too much water, use a draining spoon to dry them slightly.

Add the sugar while it is hot, mix well, and let each red bean be coated with sugar. The honey red beans are ready, so you can make a little more at a time, and they are delicious to eat.

Peel and remove the pumpkin and steam it in a rice cooker.

Put the steamed pumpkin in a pot, add the flour while it is hot, mix it with chopsticks to form a flocculent shape and let it cool slightly, add the yeast powder.

Knead the dough by hand and put it in a warm place to rise until it is twice the size, remove it and vent it.

Roll the dough into long strips and cut into small pieces.

Each little agent is slightly rounded.

Take a mixture, roll it out into a thick middle round with thin edges like a dumpling, and scoop a spoonful of red bean paste and place it in the middle.

Wrap the red beans in the steamed bun technique.

Close down, press the red bean bun slightly, and then use a rolling pin to gently roll it into an oval shape, it doesn't matter if the skin is broken, the thickness of the dough is the size of a red bean.

Roll up slowly from one end. Place with the mouth facing down.

When everything is done, cover with a lid or plastic wrap and send until the skin becomes fluffy.

This is a good state of the second hair, it does not necessarily have to be twice as big, a warm place, about 30 minutes of fermentation is almost, pick up one with your hand, and obviously become light and fluttering, it means that the fermentation is in place, and the red bean rolls in place with the second hair in place, the taste is more fluffy and soft, this step must not be saved.

It's winter now, there is no heating in the south, the indoor temperature is very low, you can put the finished dough in the steamer, boil the water until warm, cover the lid and ferment, which can save the time of the second hair, and the dough will be fluffier.

Next, you can steam, steam for 15 minutes after the water is boiled, don't open the lid, steam for three minutes, and the sweet and soft pumpkin red bean rolls can be out of the pot! Take a bite while it's hot, it's fragrant and soft, and it's sweet without sugar!

Tips:

Pumpkin varieties are different, the water content is not the same, so the flour should be added in batches, and the final kneaded dough is as soft as the earlobe, try not to add water, all knead the dough with pumpkin puree, and the color of the rolls made is more bright.

Red beans must be fully soaked in advance, and then cooked, a rice cooking program is OK, no need to use a pressure cooker, it is too bad to knead the dough will break into a pot of paste, affecting the shape.