Pumpkin and black sesame Mantou: roll the pumpkin and black sesame into the dough to make a pot of home-made breakfast

In the daily life of the kitchen, there are always some ingredients waiting to be "saved", such as the pumpkin in my house that has been sitting idle for a few days. Originally, I just wanted to make a pasta to consume, but I unexpectedly made this pumpkin black sesame Mantou. The rich pumpkin aroma wrapped in black sesame filling is mellow, and a bite is very layered, making it a common breakfast dish at home. Its recipe is not complicated and suitable for trying at home. Today, I will share this recipe with you.

The reason why it is worth trying is very direct. Pumpkin contains dietary fiber, and black sesame is commonly used in daily baking and pasta. With them as staple food, it has a layer of grain and nut flavor more than ordinary Mantou. The taste layers are also rich enough, with the sweetness of pumpkin dough neutralizing the richness of black sesame filling, and the surface cereal and pumpkin seeds adding a crisp feeling. With just one bite, you can experience a triple experience of softness, fragrance, and crispness. Home operations are also relatively convenient, without the need for complex tools. Kneading, filling, and shaping can be completed in just a few steps. Spend some time on weekends to make a batch, and breakfast for the week can be arranged.

When preparing ingredients, common household ingredients are sufficient. It needs 210g of medium gluten flour, and ordinary flour can be used to support the structure of Mantou; 115 grams of pumpkin puree. After peeling and steaming the pumpkin, mash it into a fine paste. Pumpkins with more water can be reduced in dosage appropriately; 1.5 grams of yeast. For beginners, it is recommended to use high sugar tolerant yeast for more stable fermentation. 70 grams of cooked black sesame seeds are required for the filling part. Stir fry them over low heat in advance or buy cooked sesame seeds directly for a stronger aroma; 10 grams of white sugar, adjustable according to taste, can be added to 15 grams for those who like sweetness; 5 grams of milk powder to enhance the milk aroma of the filling. If not available, an equal amount of flour can be used as a substitute; 15 grams of milk, used to adjust the humidity of the filling so that it can form clumps without being too wet. The decorative part is optional. Prepare an appropriate amount of instant cereal, pumpkin seeds, and a little black sesame seeds.

Making black sesame filling is the key to its rich aroma. Put the cooked black sesame seeds into the blender and grind them into a slightly oily and delicate state, so that the filling is fragrant and smooth. Then add white sugar and milk powder, pour in milk, and stir evenly with a spoon until the filling can be kneaded into a ball and not loose. Cover the back with plastic wrap for later use. If there is no cooking machine at home, repeatedly chopping black sesame seeds with a knife can achieve a similar effect, but with a little effort.

Next, knead the smooth pumpkin dough, which is the key to the softness of Mantou. First, put the yeast into the pumpkin puree and stir until the yeast melts. The temperature of the pumpkin puree should not exceed 35 degrees Celsius, otherwise it will affect the yeast activity. Pour the flour into the pumpkin puree, stir with chopsticks until fluffy, and then knead the dough with your hands. If you feel it's too sticky, you can add a small amount of flour multiple times until the dough is no longer sticky to your hands. Move the dough onto a kneading pad and continue kneading for 5 to 8 minutes until the dough becomes smooth and elastic. Don't be lazy in this step. The Mantou will be soft after kneading in place.

Then divide the ingredients, roll the dough, and roll the filling. Divide the kneaded dough into 4 equal parts, each weighing about 80 grams. After kneading, cover with plastic wrap and let it relax for 10 minutes. Once relaxed, the dough will not retract easily when rolled out. Take a loose dough and roll it out with a rolling pin into a slightly thinner triangle at the bottom. The purpose of thinning the bottom is to seal it more firmly when rolling and prevent the filling from being exposed. Spread an appropriate amount of black sesame filling on the rolled dough, roll it down from the top of the triangle as tightly as possible, so that the cut pattern looks good. After rolling, hold both ends of the dough with both hands and roll it back and forth on the kneading pad, organizing it into a shuttle shape, or it can be made into a circle according to preference.

Decoration and fermentation will make Mantou more attractive. Brush a layer of water gently on the surface of the finished Mantou, sprinkle with instant cereal, pumpkin seeds and a few black sesame seeds, and gently press them with your hand to make them stick more firmly. Put Mantou into the steamer, cover it and ferment. The fermentation time is not fixed, mainly depending on the state. When the Mantou becomes 1.5 times larger, gently press it with your finger, and the concave part can rebound slowly, it means that the fermentation is good. Fermentation is fast in summer, taking about 30 minutes; In winter, you can place the steamer in a warm place or add warm water to the bottom of the pot to accelerate fermentation.

Steaming and stewing can lock in the fragrance. After the water is boiled, put it on the pot and steam it over medium heat for 13 minutes. The heat should not be too high, or Mantou will crack easily. Don't open the lid after steaming, stew for 3 minutes and then open it, so that Mantou won't collapse due to sudden cold.

This recipe can also be flexibly changed. I don't like things that are too sweet. Reduce the amount of white sugar in the filling to 5 grams; For those who like sweet taste, add 15 grams or add a few chopped red dates to the filling for a more unique flavor. Black sesame can also be replaced with crushed walnuts and peanuts, and you can get walnut Mantou and peanut Mantou. The nutty aroma is also charming. If you don't want to make a shuttle shape, roll the dough into a round shape, wrap it with stuffing, knead it into a round ball, and make a few cuts on the surface. This is the style of blossoming Mantou. Children will like it better.

Preservation and reheating are also very worry free. After cooling the prepared Mantou, seal it and put it into the refrigerator, eat it within 3 days, and steam it again for 5 minutes when eating. If you make too much at once, put it in the freezer. When eating, move it to the refrigerator one night in advance to thaw, or steam it directly in cold water. After the water boils, steam for 10 minutes, and the taste will still be soft.

This pumpkin black sesame Mantou, from the preparation of ingredients to the cooking, does not need complex skills, but can make a rich taste. On a weekend afternoon, taking some time to knead and roll, watching my family enjoying breakfast with relish, I know this effort is worth it. Why not give it a try and let the aroma of pumpkin and black sesame appear on your dining table.