Corn flour porridge: add water to corn flour to make it paste, boil the water in the pot and pour in the corn paste. Stir while pouring, and cook for a while after the porridge is boiled.
Laba porridge: Laba porridge is a traditional porridge, and its ingredients are slightly different due to different regions and tastes. Pearl rice, Coix seed and black rice are often added, and some of them also put ginkgo, lily, lotus seed, longan, mung bean and flower bean, and then candied food is added.
In addition, we can make our own black rice porridge, rice porridge (millet and rice are cooked together), millet mung bean porridge, millet brown sugar porridge, millet yam porridge, sweet potato porridge porridge and pumpkin porridge.
multigrain bread
Materials:
Medium seed dough: 824 g, instant yeast 10 g, water 494 g, main dough: 103 g, rye flour 103 g, wheat protein 5 1 g, maple syrup 5 1 g. Water 175 g, olive oil 5 1 g, stuffing: 82 g, pumpkin seed 4 1 g, Lycium barbarum 4 1 g.
Practice:
1. Put all the medium-sized dough materials together in a mixing tank, stir at a slow speed until there is no dry powder, then stir at a medium speed until it becomes dough, and then stir at a medium speed until the dough is stiff, that is, take out the dough when you can feel a little elasticity when pulling the dough.
2. Round the dough made by method 1, put it into a steel basin, move it into a fermentation box, and perform basic fermentation at 28℃ and 75% relative humidity for about 90 minutes.
3. Pour a proper amount of water in the main dough material into the container, add the improver and stir evenly.
4. Put all the main dough materials except olive oil into a mixing tank, add the kind of dough in the second method of tearing into small pieces, stir at a slow speed until there is no dry powder, and then stir at a medium speed until it becomes dough.
5. Add olive oil into the method 4, stir at a medium speed until the dough can be pulled out into a film shape, add all the stuffing materials, and continue to stir until the dough is pulled out into a transparent film shape, and then take out the dough and round it.
6. Divide Step 5 into small doughs of about 250g each, round them separately, seal them with plastic wrap and let them stand and relax for about10 ~15min.
7. Roll the relaxed method 6 into a long shape with a rolling pin, then roll it into an olive shape, put it into a baking mold, move it into a fermentation box, and conduct the final fermentation at a temperature of 38℃ and a humidity of 85% for about 45 minutes until the volume expands to double.
8. Take out the method 7, place it at room temperature for about 3-5 minutes to make the surface crust, then obliquely draw two knife lines on the surface with a cutting knife, move it into a preheated oven, and bake it at the upper fire 160℃ and the lower fire at 230℃ for about 25 minutes.