ＢｅＬＬｅｓ～　Ｌａ　ＶｉＥ

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…

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！

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

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

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