When it comes to pumpkin seeds, I believe the first thing everyone thinks of is snacks, but in fact there are many ways to eat pumpkin seeds, and probably most people know that pumpkin seeds are rich in nutrients and have a fragrant smell, so they are deeply loved by people.

Nowadays, more and more people like to eat pumpkin seeds!

If you often eat pumpkins, especially those old pumpkins, then don’t throw away the pumpkin seeds. In this food tutorial, Tianjian Food Shop is going to share with you several special ways to eat pumpkin seeds. If you like to eat pumpkin seeds

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Method 1: Roast pumpkin seeds. Prepare the following ingredients: 500 grams of pumpkin seeds, 2 teaspoons of salt. The specific method is as follows: dry the pumpkin seeds and put them on a baking sheet. Take a bowl and put 2 grams of salt in it. Add half a bowl of hot water and wait for the salt to melt.

Sprinkle with salt water and put it in the oven at 130 degrees on the middle rack for 40 minutes. Take it out and turn it twice. The roasted pumpkin seeds are very fragrant!

Method 2: Pumpkin Seed Soft Poutine Preparation ingredients are as follows: 300 grams of high-gluten flour, 75 grams of whole wheat flour, 250 ml of milk, 4.5 grams of yeast, 45 grams of brown sugar, 4 grams of salt, 120 grams of pumpkin seeds (cooked). The specific method is as follows:

Put all the ingredients into the bread machine and knead until the dough becomes chewy and thick. Add pumpkin seeds and mix evenly at low speed. Shape the dough slightly and put it into a floured container. Place it in an environment with a humidity of 28°C and 80%.

Medium ferment for 1 hour, ferment until doubled in size. After exhausting, divide into two parts and proof for 20 minutes. After proofing, shape into a spindle shape. Place in an environment with a temperature of 30°C and a humidity of 80% to ferment for 45 minutes. After fermentation,

Sieve flour on the surface for decoration, cut out patterns with a bag cutter, and bake in a preheated oven at 200°C for 20 minutes!

Method 3: Pumpkin seed cake preparation ingredients are as follows: 250 grams of pumpkin seeds, 180 grams of sugar, 90 ml of water, 15 ml of vegetable oil. The specific method is as follows: fry the pumpkin seeds until cooked, put it in the oven to keep warm at 100 degrees, heat the pan with oil,

Pour in the white sugar and stir-fry over low heat until the sugar dissolves and turns into golden brown. Add water and simmer over low heat, stirring while boiling. Boil until the syrup drips into the cold water and condenses immediately. At this time, quickly pour in the pumpkin seeds and stir-fry.

Mix, then pour the mixed melon seed kernels onto a high-temperature cloth, roll them out flat and shape them, cut them while they are hot, and let them cool down. The prepared pumpkin seed cakes should be stored in an airtight container!

Method 4: Prepare the following ingredients for pumpkin seed pineapple buns: 200g high-gluten flour, 50g low-gluten flour, 69g eggs, 30g pumpkin seeds (fried), 2.5g yeast (dry), 2.5g salt, 5g milk powder,

140 grams of water, 52.5 grams of sugar, and 81 grams of butter. The specific method is as follows: Knead the raw materials into a dough except butter. After the dough comes out, add butter and knead until smooth, then ferment until doubled in size.

Prepare pineapple skin: soften 56 grams of butter, add sugar, beat with an electric egg beater, then add eggs in batches and beat.

The eggs should be added in batches so that the oil and water will not separate easily.

The temperature of the eggs should be around 20 degrees. Sieve the low-gluten flour. Pour the flour into the butter-egg paste. Mix evenly and add pumpkin seeds. Knead into a ball and cover with plastic wrap. Set aside. Wake up and let the dough relax and ferment.

After it is ready, take it out of the basin and divide it into 40g small doses.

About 11 portions, roll into a round shape and cover with plastic wrap for 10 minutes. Divide the pineapple skin into 11 portions. Roll the pineapple skin into a round piece and wrap it in the dough until it reaches about three centimeters from the bottom. Turn the surface of the dough upward.

Use a spatula to mark the texture, put it in a baking pan and ferment at about 28 degrees Celsius.