Steamed bread is generally divided into two types in shape: round and square. With the progress of society, the improvement of work efficiency and the pressure of labor cost, steamed bread has gradually changed from the original hand-made round shape to the machine-made square shape. But most of the products made by traditional shops are hand-made circles. Therefore, miscellaneous grains steamed bread can also be divided into round and square. [ 1]
Chinese name
Wugu mantou
classify
Round and square
material
Add miscellaneous grains
function
Supplementing human materials and nutrition.
quick
navigate by water/air
working methods
nutritive value
Cuisine characteristics
As the name implies, one or more miscellaneous grains are added to steamed bread. The main coarse cereals are corn flour, black rice flour, sorghum, millet, millet, buckwheat, oat wheat, barley and beans, which are different from coarse grains and flour and rice (rice and flour). Due to the limited origin, the output of miscellaneous grains is relatively small and the nutritional components are relatively special.
working methods
1. Put the flour, corn flour, soybean flour and sugar into a container and mix well. Dissolve yeast in a little warm water to form a solution, then pour it into the mixed flour, add a proper amount of warm water, fully knead it into a smooth dough, cover it with plastic wrap, and put it in a warm place for fermentation. When the dough is fermented to twice the volume before fermentation, it can be obtained.
2. Put the fermented dough on the chopping board to fully squeeze out the air inside, and then knead it into strips;
3. Divided into100g;
4. Knead each medicine for 1-2 minutes, and then arrange it into steamed bread blanks;
5. Let the steamed bread blank stand for 20 minutes for the second fermentation (covered with wet gauze);
6. Put a proper amount of water into the steamer, put the steamed bread on the steamer with gauze, cover the lid, steam on high fire for 20 minutes, then turn off the fire, and after 5 minutes, open the lid and take it out.
Exercise 2
Composition:
300 grams flour
Purple rice flour 100g
Fine corn flour100g
A spoonful of sugar is good food.
Yeast 8 g
250 grams of warm water
Recipe practice:
1 .300g of flour, purple rice flour100g, fine corn flour100g, and one tablespoon of sugar.
2. Dissolve 8 grams of yeast in 250 grams of warm water and let it stand for 5 minutes to restore the activity of yeast.
3. Pour the yeast water into the powder bowl bit by bit and knead it into a smooth dough (about 10 minute).
4. Cover with plastic wrap and ferment in a warm place to double the size.
5. Press it to finish the fermentation, and it won't rebound.
6. Put 1/4 teaspoons of alkaline noodles on the panel and grind them with a knife.
7. Mix the dough with the alkaline noodles and knead well.
8. Knead repeatedly until the dough is cut and the pores are fine and even.
9. Divide into four equal parts
10. Knead four steamed buns as embryos.
1 1. Cover with plastic wrap and wake up in a warm place for half an hour.
12. Boiling water on the drawer
13. Cover the lid, buckle a heavy bowl on it, and put a towel around it to ensure air tightness and steam for 20 minutes. Do not boil immediately after steaming, steam for 5- 10 minutes before boiling. [2]
nutritive value
Because a certain amount of miscellaneous grains flour is mixed into flour, the internal structure of miscellaneous grains steamed bread has a certain influence. However, with the development of economy and the improvement of people's living standards, people have greatly changed the fineness and nutrition of food, which is not limited to white, delicate and soft products. Grain steamed bread is gradually accepted by consumers because of its special nutritional components.