Pumpkin stuffed breakfast buns

Overview

The big pumpkin grown at home is pure green and so sweet. Pumpkin is not only delicious, but also attractive in color and very nutritious. There are many home-cooked recipes. I have made pumpkin pie, pumpkin soup, and pumpkin soup. Today I will make pumpkin stuffed breakfast buns for the children. Pumpkin is rich in two kinds of vitamins A and D. Vitamin A can protect our gastrointestinal mucosa and play a magical role in preventing gastritis, gastric ulcer and other diseases. Vitamin D can promote the absorption of calcium and phosphorus, two mineral elements, thereby strengthening bones and tendons. It has certain preventive effects on common diseases such as myopia in teenagers, osteoporosis in middle-aged and elderly people, and rickets in children. Therefore, pumpkin is more suitable for children and the elderly.

Tags

• baking
• children
• breakfast
• egg liquid
• high gluten flour
• pumpkin filling
• salad oil
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Steam the pumpkin in a drawer, add an appropriate amount of sugar and oil and stir-fry over low heat until smooth. After cooling, divide evenly into equal portions and form into balls

   

2. 2 Add milk, eggs and other liquids to the bread bucket in sequence, add salt and sugar, sift in high-gluten flour, add yeast, start two dough kneading programs, then start the yogurt program, select fermentation for 60 minutes, take out the exhaust

   

3. 3 Divide the dough evenly into 9 small pieces, cover with plastic wrap and leave for 15 minutes

   

4. 4 Take 1 piece of dough and roll it into a round cake, wrap it with pumpkin filling until the dough is smooth, and put it into a baking pan

   

5. 5 Place in the oven for secondary fermentation at 60 degrees Celsius for 40 minutes (the lowest temperature of the oven)

   

6. 6 Take out the fermented dough and brush it with egg wash, preheat it to 160 degrees and bake for 20 minutes

   

7. 7 Out of the oven.