Pumpkin Bean Paste

Name: Pumpkin Bean Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 50g pumpkin; 100g green beans; 3g yeast; 1g baking soda; 15g Xylitol

by Simply make healthy eating

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Pumpkin is rich in VA, VC and VE. The pectin contained in it can delay the emptying of food and delay the absorption of sugars in the intestines. The cobalt contained in it is necessary for the synthesis of pancreatin. One. However, because its sugar (carbohydrate) content and calories are higher than leafy vegetables, and it is a medium GI (glycemic index 65) vegetable, some people with diabetes do not like to choose pumpkin as a vegetable. My family often uses pumpkin to replace part of the staple food.
Mung beans have the effects of reducing thirst and blood sugar, reducing swelling and diuresis. In general, beans and cereals have little difference in energy. In addition to being rich in B vitamins and trace elements such as potassium, magnesium, and iron, beans have significantly higher protein and dietary fiber content than cereals. Experts recommend that you can consume a certain amount of beans every day to replace some of the necessary rice and noodles every day.
Pumpkin and mung beans are also popular ingredients for healthy people. Pumpkin and mung bean soup is a common combination. It has the effects of relieving heat and diuresis, and is especially suitable for summer consumption.
A pumpkin bean paste bun for breakfast, with a bowl of soy milk and side dishes, is fully nutritious, provides sufficient energy for the day's work, and ensures stable blood sugar. "

Ingredients

100g Flour
50g Pumpkin
100g Green Beans
3g Yeast
1g Baking Soda
15g Xylitol

Pumpkin Bean Paste

1. Mung bean paste method: add 100g mung beans to the pressure cooker and turn off the heat for 15-20 minutes after SAIC. When there is almost no water, add 15g xylitol and heat it while stirring for 2-3 minutes.

2. Peel, remove the flesh and cut the pumpkin, put it in a pot and boil for about 10 minutes, insert it with chopsticks, and then it can be taken out. Remove the dripping water and put it in the container.

3. Use a rolling pin to pour the pumpkin into a puree, add flour when it doesn’t feel hot

4. According to the ratio of flour: raw pumpkin = 2:1, add flour to pumpkin puree, and then add yeast

5. Knead into a slightly softer pumpkin dough

6. Place the dough in a warm and moist place, and make the dough twice as large as the original

7. Take out the dough and knead for 10-15 minutes, expel the air inside, knead into long strips, and divide them into 8 uniform doses

8. Press into oblate

9. Use a rolling pin to roll into a thick and thin dough around the middle

10. Divide the mung bean paste into 8 even portions, take one portion into a ball, and place it on the rolled dough

11. Baozi

12. Pack all the buns

13. Put the steamed buns in a steamer, put corn leaves on them, and continue to make hair for 10 minutes

14. Cold water pot, steam over medium heat, continue to steam for 15 minutes after the water is boiled, turn off the heat and simmer for 2-3 minutes, then take it out and eat

Tips:
1. Flour: raw pumpkin = 2:1. This ratio of water is basically appropriate. You can add water or flour according to the actual situation. Pumpkin should not exceed 1/2 of the flour, otherwise it will not be easy to mash; add a little baking soda here, too To help its hair.

2. Pumpkin can be cooked, steamed or microwaved.

3. Put the wrapped buns in the steamer, and continue to send for 10 minutes, depending on the temperature, this step can be omitted in summer, the time for buns is basically enough to send, otherwise it will be easy to overrun.

4. In order to preserve the dietary fiber in mung bean to the maximum, it is not recommended to filter the skin of mung bean paste.

5. When making buns, try to combine the dough and bean paste as much as possible, or leave the buns in the mouth to avoid leaving air in the buns and the steamed product is not beautiful enough.

6. People with diabetes should minimize unnecessary additives, such as sugar, salt, and baking soda (containing sodium), in order to control blood sugar and reduce sodium intake.