A few days ago, I shared a seven-day breakfast. A friend said, "I made a lot of spaghetti for breakfast!" " "When they said this, I looked at the photos of breakfast. Breakfast is really based on pasta. I prefer pasta for breakfast, which makes me very satisfied. I often buy a lot of flour just because I like pasta very much. I have stayed at home these days, so I can practice more with this flour and make more pasta.
Share four kinds of breakfast pasta this time. Four kinds of breakfast pasta include steamed bread and steamed cake. These pasta are steamed, so don't worry about getting angry. It's easier to do. These four kinds of pasta include brown sugar steamed bread and brown sugar milk rice cake. The main raw material of brown sugar is sugarcane. Brown sugar is rich in vitamins and trace elements, especially iron. Brown sugar can replenish qi and blood, nourish the body, replenish physical strength and enhance physical vitality. Sweet potato steamed bread is made of sweet potato, which contains many vitamins and minerals. Sweet potato has high dietary fiber content, which can promote gastrointestinal peristalsis and keep defecation unobstructed. Sweet potato steamed bread is sweet and delicious, suitable for all ages. These four kinds of pasta are especially suitable for female friends.
The first brown sugar steamed bread to smile.
The ingredients of smiling brown sugar steamed bread are: gluten 300g, brown sugar 60g, water160g, dry yeast 5g and oil10g.
The way to smile on brown sugar steamed bread is to put brown sugar and water into a boiling pot to boil, and then boil it into brown sugar water. Boiled brown sugar water should be cooled before adding medium gluten flour. Because of the high content of brown sugar, it is easy to ferment with more dry yeast powder. Knead brown sugar water, flour, oil and dry yeast powder into a smooth dough. Cover the brown sugar dough with plastic wrap and relax for half an hour. Then roll the brown sugar dough into a rectangular dough, turn the rectangular dough upside down, roll it into a cylinder from top to bottom, cut the cylinder into small pieces, put it on the steaming tray, and put the gap of the brown sugar steamed bread on the side. If you don't want the brown sugar steamed bread to crack, then the crack is placed at the bottom, and the location of the crack is whether the brown sugar steamed bread naturally cracks. When the brown sugar steamed bread is fermented to twice its original size at room temperature, it is put into a steamer and steamed in the steamer for 15 minutes. After steaming, stew for 5 minutes before opening the lid. If a steamer is used, boil over medium heat and steam for 15 minutes.
The second sweet potato steamed bread
The ingredients of sweet potato steamed bread are peeled sweet potato 180g, medium gluten flour 350g, water 80g, milk powder 20g and dry yeast powder 6g.
The practice of sweet potato steamed bread is to peel the sweet potato and cut it into small pieces, and steam it in a steamer. The steamed sweet potato has some moisture, and the moisture in the dough should be put in according to the state of the dough. Steamed sweet potatoes are pressed into sweet potato paste while they are hot. After the sweet potato paste is cooled, add flour, milk powder, yeast powder and appropriate amount of water to knead it into a smooth dough. Let the kneaded dough relax at room temperature for half an hour. Roll the dough into a rectangular dough sheet, turn the dough sheet over, roll it into a cylinder and cut it into small pieces to make a knife-cut steamed bread. Put the raw sweet potato steamed bread in a steamer for fermentation, steam it in a steamer for 15 minutes until the steamed bread is twice as big as the original one, and then stew it for 5 minutes after steaming.
The third piece of red bean cake
The red bean cake contains red beans100g, sticky rice flour150g, cassava starch150g, sugar100g and water 300ml.
The practice of red bean cake is that red beans are harder. Red beans should be soaked in water. The soaked red beans should be fished out and drained, put into a rice cooker, and cooked in a rice cooker until soft and rotten. Put sticky rice flour and tapioca starch into a large container, add water and stir to form a batter. In order to ensure that the prepared red bean cake will not be layered, put the batter and sugar into a boiling pot, cook and stir over medium heat until the batter thickens, and add the cooked red beans and mix well. Pour the red bean batter into a container and steam it in a steamer for 30 minutes.
The fourth brown sugar milk rice cake
The ingredients of brown sugar milk rice cake are brown sugar 90g, glutinous rice flour 400g, milk 400g and corn oil 20g.
The practice of brown sugar milk rice cake is to put milk and brown sugar into a container and mix them evenly with a manual eggbeater. If brown sugar cubes are used, put more milk, boil the milk and brown sugar cubes and let the brown sugar milk cool before use. Add glutinous rice flour to brown sugar milk and stir until there is no dry powder. Pour the brown sugar milk batter into a square baking tray, and steam the brown sugar rice cake batter in a steamer. The baking tray can be covered with baking paper as shown in the figure, or a layer of cooking oil can be swept on the baking tray to facilitate demoulding. Steamed brown sugar milk rice cake should be cooled before slicing. Brown sugar milk rice cakes can be eaten directly after steaming or fried.
These four kinds of breakfast pasta are all made recently, and they are all my favorite pasta. I hope you like them too. You can try!