It's not yet summer, the weather is very hot, fortunately the sun comes out very early every day, and the motivation to get up and make breakfast for the family has increased a lot. Our family's breakfast basically eats pasta, steamed buns and various snacks, because these are simpler and faster than others, can be done in the evening, steamed in the morning can be eaten, after eating to send children to school, the time is just right. Today to share with you 8 nutritious breakfasts, there are students at home, follow the hungry cat to learn together.
【Pumpkin Steamed Cake】
250 grams of pumpkin, xinliang glutinous rice flour, corn starch 20 grams, cranberry filling or bean paste filling
Peel and cut the pumpkin into small pieces and steam it, whisk into a delicate pumpkin puree, add glutinous rice flour and cornstarch and knead into a ball. Divide the dough into 9 portions, knead the cranberry filling into 9 parts and about 15 grams a portion, take a dough, press flat and add the cranberry filling. The closing bag is tightly placed on the oil paper on the bottom pad to prevent sticking. Press out the stripes of the pumpkin with a toothpick, put it in a steamer and steam for 15 minutes.
【Pumpkin Lotus Leaf Cake】
Pumpkin puree 100 g, flour 200 g, dried yeast 2 g
Mix the flour and yeast well, steam the pumpkin and add it to the flour, stir well and knead into a ball. Divide into 4 equal parts and let stand for 10 minutes. Sprinkle some powder on the board, place the dough on top, roll out in a circle with a rolling pin, brush the surface with a thin layer of oil, take a midline, fold it in half, and pinch the fold with a small tip. Use a clean comb to symmetrically press out 7 threads on the surface, put the finished lotus leaf cake on the oil paper, let it ferment for 20 minutes, steam directly on high heat for 15 minutes, and simmer for 5 minutes to remove.
【Brown sugar cinnamon blossom steamed bun】
30 grams of brown sugar, 25 grams of cinnamon balls, 150 grams of water, 280 grams of old flour, 3 grams of dried yeast
Brown sugar and dried cinnamon balls are boiled and soaked for 20 minutes, when warm, put the dried yeast into it, pour into the flour, use chopsticks to stir the flour and brown sugar tea into a flocculent shape, add the chopped cinnamon balls, use your hands and form a smooth dough. Roll up the dough in a rectangular shape with a rolling pin. Cut into sections of about 4 cm in length with a knife, cut a hole in the middle, and put the steamed bun embryos into a pot of warm water to ferment for about 20 minutes, steam directly on high heat for 15 minutes, and simmer for 5 minutes to get out of the pot.
【Dried pork pie】
Crust: 300 g of ordinary flour, 180 g of warm water, 0.5 g of edible alkali, 1 tbsp of lard
Filling: 300 grams of pork, 50 grams of dried vegetables, 15 grams of soy sauce, 2 grams of pepper oil, 1 gram of salt, 5 grams of cooking wine, 10 grams of starch, 1 gram of pepper, 1 gram of ginger powder, 10 grams of oyster sauce
Mix the ingredients of the crust into a dough, remove the roll and cover with plastic wrap to loosen for half an hour. Soak the dried vegetables and wash them twice and chop them, and chop the pork into a meat sauce. Mix all the ingredients of the filling, divide the dough into 10 equal parts, and roll out one part into a thin circle with a thick edge in the middle. Put on the appropriate amount of dried pork filling and wrap tightly around the mouth. Slightly flattened, pour the right amount of oil into the pan, put it in the pan, slowly fry over low heat until golden brown, turn over and fry thoroughly.
【Honey sauce char siu bun】
300 grams of gluten flour, 3 grams of dry yeast, 2 grams of aluminum-free baking powder, 150 grams of warm water, 400 grams of pork filling, 80 grams of char siu sauce, 20 grams of oyster sauce, 10 grams of dark soy sauce, 15 grams of light soy sauce, 20 grams of Cantonese rice wine, 30 grams of peanut oil, 10 grams of starch, 25 grams of water, 1/4 onion
Mix and melt the warm water and yeast, put the baking powder into the flour and mix well, pour the warm water into the flour in parts, knead into a smooth dough, and ferment at 35 degrees for about half an hour. Put the oil in the hot pot, pour in the chopped onion and stir-fry the incense, pour in the meat filling, sauté the oil, pour in the soy sauce, oyster sauce, old soy sauce, Cantonese rice wine stir-fry out the aroma, mix the corn starch and water well, pour it into the pot, stir-fry and boil, the char siu filling will begin to become viscous and shiny, and the char siu filling will be ready. The fermented dough is steamed and kneaded into long strips, cut into 10 equal parts, take a dough, roll out into a slightly thin dough slice next to the thick middle, put the filling, wrap it up and put it in the steaming box to ferment for 20 minutes, steam for 20 minutes, do not open the door after steaming, and stuff for 5 minutes.
【Pretzel plate silk cake】
250 grams of medium gluten flour, 125 grams of warm water, 3 grams of salt, 2 grams of cumin powder, 1 gram of pretzel salt, edible oil to taste
Mix warm water and salt to melt and pour in the medium gluten flour, pepper salt and cumin powder. Knead into a smooth dough. Knead the dough into long shapes, cut into 8 equal portions, and let the dough loose with plastic wrap for 20 minutes. Take a dough, roll out a rectangle, brush the dough with a layer of oil, and use a knife to cut out strips of silk. Fold into strips, brush with a layer of oil, and fling a little longer. Roll it up from both ends of the noodles and stack them up and down. Gently press with your hands to flatten the cake and loosen the plastic wrap for 20 minutes. Heat the pan, put in some more oil, flatten the rolls by hand, put them in the pan, turn over the surface and fry over low heat.
【Dumpling skin version of the fried bun】
Dumpling skin to taste, 1 handful of vermicelli, 1/2 carrot, 2 chives, 3 eggs, 2 spoonfuls of peanut oil, 2 grams of salt, 2 spoons of oyster sauce, 1 spoonful of light soy sauce, 1 gram of pepper
Finely chop the vermicelli into small pieces and chop the green onion. Whisk the eggs with a pinch of salt and fry them in a pan. Mix the carrots with the ingredients of all the fillings and set aside. Take a dumpling skin, roll out a slightly larger circle, wrap in the right amount of filling, and wrap it up according to the first of the bun. Heat the pan, put in the appropriate amount of oil, put the water frying bun into the pan and fry it to the bottom of the golden brown, pour in half a bowl of water and cover the lid and simmer for 5 minutes, open the lid and fry dry water to get out of the pan.
【Carrot chicken dumplings】
Filling: 150 g chicken, 1/2 carrot, 3 tbsp starch, 2 g salt, 2 tbsp oyster sauce, 1 tbsp cooking wine, 1 tbsp soy sauce, 2 g pepper, a pinch of minced ginger
Skin: 150 g of sticky rice flour, 150 g of flour, 1 spoonful of lard, boiling water to taste
Mince the chicken with carrots, add the seasoning to the carrot chicken and mix well into the dumpling filling. Mix the flour and sticky rice flour evenly, add a spoonful of lard, add boiling water in small amounts and times, mix well with chopsticks to form a snowflake and knead into a ball. Take out a small ball, place it on the board, and flatten it with a knife face. Wrap in the appropriate amount of dumpling filling, tightly squeeze and put it into the pot and bring it to a boil, then steam for 15 minutes on high heat to get out of the pot.
Sunbathing my elementary school students' breakfast, new tricks every day, nutrition and appetite, full of spirit all day long ~
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