Eat more nourishing yin liver and stomach food in the spring, give children more foods that are good for the brain, such as walnuts, sesame seeds, peanuts, brown sugar, eggs, milk, etc., these foods are warm and not dry, rich in nutrition, containing a variety of trace elements and minerals, which are of great benefit to the growth and development of children, and use these ingredients to make buns as breakfast staples, good nutrition, good taste. Especially for mothers with junior high school children at home, don't miss these 5 sweet buns for spring breakfast, every three to five to make for the family to eat, good nutrition! I share it with you below, I hope you like it.
1. Egg yolk bun
Children eat milk yellow buns for breakfast, low sugar and high calcium are nutritious, delicate and soft, and the milk flavor is strong. Milk yolk can be made with salted egg yolk, add milk powder, make quicksand packets, but salted egg yolk is not as good as fresh eggs. If you make breakfast for your child, you should still use fresh eggs with fresh milk to make the filling, which is nutritious and healthier.
1. Hair noodles
Flour ratio: 500 grams of flour, 300 grams of milk or water, 5 grams of yeast, 1 gram of steamed bun improver (or 5 grams of baking powder is also available), 10 grams of sugar, 1 gram of salt, 5 grams of cooking oil. If you want to make the dough more stylish, you can use 250 grams of water and rub it with oil to make your hands non-stick.
First use chopsticks to stir the dough into a flocculent shape, then knead it by hand into a smooth dough, and then cover it with a lid and ferment it for about 2 hours, and it will be twice as large, with obvious loose pores. Now that the temperature is high, the fermentation time will also be shortened.
2: Prepare the creamy bun filling
Filling ratio: 4 eggs, 100 g flour, 200 g milk, 70 g sugar, 40 g butter, a few drops of white vinegar or lemon juice. Beat the eggs into a bowl, add a few drops of white vinegar to remove the fish, add the sugar and beat. Add the milk and stir well. Add the flour and stir until there are no granules.
If you don't like to eat too sweet friends, you can also add 1 gram of salt and stir well. Use a non-stick pan, heat the pan, bring the butter to a boil, turn to medium-low heat and pour in the egg yolk batter.
Start to stir constantly, so as not to paste the pot, the fire should not be too big, try to choose a small fire. About 15 minutes, stir-fry until it is formed, if you eat softly, to become a flowing filling, fry a little thinner, stir-fry after cooling will become dry.
It is best to fry it into a dry sand shape as shown above. Cool in a large bowl. Once cooled, roll into filling balls of similar size and set aside.
3. Buns
The dough was fermented to twice as large, and my noodles were relatively soft, so I put some dry flour in the kneading of the dough.
Knead the dough repeatedly to exhaust into a smooth dough. Divide into smaller pieces.
Roll out with a rolling pin into a thick surrounding thin skin.
Using the method of bun buns, wrap the egg yolk filling, turn it over and place it, and arrange it into shape. Fill the steamer with water, put the steamer basket on the steamer cloth, and place the buns. Cover and ferment for another 10 minutes.
Steam for about 22 minutes on high heat, simmer for another 2 to 5 minutes, and pay attention to the soda not dripping on the bun.
The buns are all Q-bombed, the filling is slightly sweet, and the aroma of the egg milk is particularly delicious.
2. Sesame pumpkin bun
Sesame contains B vitamins, unsaturated fatty acids, vitamin E, lecithin, folic acid, etc., which is good for children's brain development, pumpkin spleen and stomach, pumpkin and sesame seeds together to make buns for breakfast, that is full of nutrition, and then with a cup of milk or soy milk is better.
Wash and peel the pumpkin, cut into small pieces, steam in a steamer, puree with a spoon or blender and let the pumpkin cool.
Plus the pumpkin itself has water, don't add too much water, according to the amount of flour, adjust yourself. I am 350 grams of flour, 3 grams of dry yeast plus about 30 degrees of warm water to add to the flour, with chopsticks stirred into a flocculent. Knead again into a smooth dough.
Cover with plastic wrap and leave it at a high temperature for 1 to 2 hours.
After the dough is made, the exhaust is divided into small pieces and rolled into thin slices with thick edges in the middle.
Stir-fry sesame seeds into powder, add sugar, and add lard to make the filling.
Wrap into buns. Steam in cold water for 24 minutes.
3. Peanut sesame brown sugar stuffed triangle bun
Triangle sugar packet, with peanuts, sesame seeds, brown sugar filling, tangerine peel, etc. to make filling, not only does not leak sugar, better nutrition. Taste as a child!
1: 500 g flour, 5 g yeast, 3 g baking powder, 1 g salt, 5 g vegetable oil, 10 g sugar, 280 g water.
2, all ingredients in the bread machine and noodle fermentation, if manual and noodles, first open the yeast with warm boiling water into the flour, stir into a flocculent, knead into a smooth dough, and then ferment.
Fermentation takes about 2 hours, and the fermentation is twice as large as before.
3. Peanut sesame sugar filling ingredients: cooked peanut crushed, cooked sesame seeds, tangerine peel, lard, cooked flour, white sugar and brown sugar and half.
Peanuts are sautéed and then put into a plastic bag and crushed with a rolling pin, sesame seeds are fried and crushed, tangerine peel is chopped, and lard is microwaved to melt. Make a sugar filling to add a certain amount of cooked flour, steamed sugar buns do not flow sugar juice, generally 1 kg of sugar plus 2 to 3 two cooked flour. Put the cooked flour into a bowl, cover with plastic wrap and insert a toothpick into the eye, and steam for 10 to 15 minutes. Mix all the ingredients together.
4: After the dough is ready, knead and exhaust, then divide into small agents and roll out into round cakes.
Wrapped into buns and triangle packs.
5: Steam in a steamer on high heat for about 24 minutes, then simmer for another 2 minutes.
Sweet but not greasy, fluffy and delicious. Add peanut sesame sugar filling made of tangerine peel, special aroma, but also help digestion.
4. Milk corn sesame walnut bun
Children exam breakfast eat this milk corn sesame walnut bun, corn can refresh the mind, milk, sesame and walnut nutrition is good, plus tangerine peel to help digestion, the taste is good. Corn flour to make buns, corn flour is relatively coarse, and when the noodles are made, add a little more water than the light flour to make buns.
1. Preparation: corn flour 100 g, flour 400 g, milk 250 g, water 50 g, sugar 100 g, yeast 5 g, 2 g steamed bun improver, salt 1 g, corn oil 10 g, walnuts, sesame seeds, tangerine peel, lard.
2: Add corn flour, flour, milk, water, yeast, 2 grams of steamed bun improver, salt and cooking oil to the bread machine. If it is not a bread machine and noodles, you can use chopsticks to combine the noodles into a flocculent shape and then knead them into a smooth dough.
3. Fermentation is 2 times larger, ferment until the flour is loose and porous.
4: Stir-fry sesame walnuts, pit and chop the dates, and cut the orange peel to an appropriate amount.
Sesame walnut jujube tangerine peel into a wall breaker and crush, prepare a large spoonful of lard. Heat the lard in the microwave for 2 minutes and allow the lard to melt.
Add sugar and lard to the sesame powder and mix well.
5: Exhaust the fermented dough and knead it into a smooth dough. Divide into small doses.
Flatten and roll thin with a rolling pin. Wrap the sesame filling with the method of wrapping the rice balls.
6, steaming grid put on the steaming cloth, put on the corn bun, steaming for 28 minutes on high heat, corn flour steamed bun longer than the light flour bun steamed time.
Loose and golden, sesame filling mixed with the aroma of tangerine peel, especially delicious. Children's breakfast is accompanied by soy milk, or porridge, or steak, or eggs, which is very nutritious.
5. Buckwheat brown sugar sesame milk egg bun
Usually eat more grains is always good, I like to mix grains in flour to make steamed buns or buns, plus milk and eggs, etc., so that the breakfast steamed buns are nutritious. Although the color of buckwheat is not very good, it is very nutritious. Buckwheat is sweet and cold, has the function of strengthening the stomach and wide intestines, reducing breath and relieving sweating.
Spring stomach, make buns with buckwheat, add milk and eggs, sesame brown sugar to make filling, doubling the nutrition is better.
Flour: 300 g, buckwheat 200 g, milk 250 g, eggs 1 to 2, cooking oil 5 g, sugar 20 g, salt 1 g, yeast 5 g, water 60 g. Due to the poor texture of buckwheat tendons, it will taste better when added to the eggs and be nutritious. Dough is not sticky when adding cooking oil.
I use a bread machine and the noodles, if the manual and noodles are a little harder, use chopsticks to stir into a flocculent shape, and then knead into a smooth dough in a warm place to ferment 2 times larger.
Once the dough is finished, the dough is vented and kneaded into a smooth dough.
Sesame seeds I bought at the supermarket finely ground finished product, if you make your own, you can fry sesame seeds, and then roll out. Add brown sugar to an appropriate amount, sugar and lard, and mix well.
The advantage of adding lard to sesame fillings is that the filling does not dry out and tastes better.
Wrap it all up. Brush the steamer with oil, put the buns in place, cover with a lid, and let it sit for 20 minutes for secondary fermentation.
Steam for about 25 minutes on high heat, the grain package is generally steamed for a while, do not lift the lid in the middle, steam it and simmer for 2 to 5 minutes, so as not to fall back to the bun and retract.
The nutritious and delicious milk buckwheat bun is ready. Not dry at all and on a good taste. In the spring, give your family a good stomach, eat more buckwheat, especially friends who do not deflate in the intestines, and eat more buckwheat.
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