南瓜真是可以多變化的蔬菜且含豐富水份,所以做饅頭都不需要加任何水份,原汁原味非常營養可口!pumpkin is one of the most versatile vegetables around that has good water content .I've always loved flavored mantou(Chinese steamed buns) that are soft right off the steamer.發酵後的饅頭、麵包就比麵條等沒有發酵的食品營養更豐富且更容易吸收,因為酵母中的酶能促進營養物質的分解的關係。而酵母不僅改變了麵糰的結構且變得更鬆軟好吃,還大大地增加了饅頭、麵包的營養價值且蛋白質含量加倍。但饅頭又略勝麵包一籌,因為麵包都需要高溫烘焙的關係…

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pumpkin flavor is so good .i always make a big batch and steam it .afterward , store it in the freezer . and i like mantou  to go with cheese /almond butter(cannot find it in Taiwan, my Canadian friend got it for me ^^)台灣根本沒賣純杏仁醬,只好請國外朋友來台灣時幫我帶回來,快吃完了…也該補貨了…要麻煩下次回台灣的外國朋友囉!

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Homemade mantou is substantially tastier and more chewier and denser

than store-purchased one

 手工饅頭比外賣的好吃多了   不但口感Q又紮實  做成三明治當早餐也很棒

thats the reason why i enjoy homemade food so much

not only tastier but healthy and easier than you think


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fermenting for an hour  發酵中麵糰

這次加了亞麻仁籽、肉桂粉和蔓越莓

做饅頭真超簡單的  每個人都可以做健康饅頭

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饅頭和麵包一樣,可以有很多造型!每次揉麵糰時就是發揮想像力的時候了

材料:

南瓜泥一杯半

中筋三杯

鹽一茶匙

黑糖半杯

蔓越莓一杯

亞麻仁籽適量

肉桂粉一大茶匙

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