Preface: sorghum is generally used to brew more wine. Rarely used to make food to eat. There is sorghum hulled into sorghum rice, some people will be used to cook porridge or rice to eat. Our Hubei Yangxin side useful sorghum into powder and glutinous rice flour together into sorghum poi. The sorghum poi eat up, the texture is soft and sticky very suitable for the elderly to eat. I'm going to talk about how to use sorghum flour to make sorghum steamed bread?
Introduction of sorghum steamed buns
Sorghum steamed buns are made from sorghum into powder, plus flour (the ratio of sorghum flour to flour is 1:3 or 1:2), plus yeast, the right amount of water to knead into a dough, and then put into the warmth of the place to ferment. When the dough is fermented, the dough is kneaded into long strips, cut with a knife into evenly sized small doses, each small dose of kneaded buns into the look of the steamer basket to rise again, will rise well steamed buns on high heat for 18 minutes can be.
Sorghum steamed buns home practice
Raw materials:
300 grams of gluten flour, 200 grams of sorghum flour, yeast 5 grams, 200 grams of water. (The following picture is I buy on Taobao with good sorghum flour)
Practice:
1, the gluten flour and sorghum flour into the kneading basin, the yeast into the warm water melted into the kneading basin, with chopsticks all the raw materials into a flocculent mix evenly.
2. Start kneading, knead into a smooth dough, cover and put it in a warm place to rise until it doubles in size. Knead and deflate the dough, then use a rolling pin to roll it out thinly and flatly.
4. Slowly roll up the rolled out dough from the other end, keeping it tightly rolled. After rolling into long strips, use a knife to cut the buns into even-sized pieces.
5. Put all the cut buns into a steamer basket, and knead the remaining two ends of the dough into round buns and put them into the center of the steamer basket. Let it rise again for about 1 hour.
6, observe all the buns raw embryo surface becomes smooth, volume becomes light. It proves that you can steam on the pot, cover with a lid and steam over high heat for 18 minutes, smothered for 2-3 minutes and then uncovered, put all the steamed buns out into the plate to enjoy.
2 Swallow making tips
1, sorghum flour and gluten flour ratio of 1:2 the best, do not recommend using all sorghum flour to do steamed bread, sorghum flour belongs to the coarse grains, the texture of the rougher, need to add some flour to neutralize the texture.
2, the temperature in winter is very low, the best way to do buns is to knead the dough at night, you can put it on the night, the next morning will be very good.
3, the second wake up is also very important, the second wake up good, the texture of the buns will be very fluffy and delicious.
4, according to personal taste to decide whether to add sugar.
What is the nutritional content of sorghum buns?
Sorghum steamed bread mainly contains starch. Cellulose, hemicellulose, protein and so on. Sorghum buns also contain inorganic salts, carbohydrates, fat trace substances and so on.
What are the benefits of eating sorghum buns on a regular basis?
1, often eat sorghum buns on the human body has a complementary gas, spleen and stomach, stop diarrhea benefits. Also applies to children's spleen and stomach qi deficiency, indigestion and so on have a very good effect.
2, for the lower back pain, adolescent growth neuralgia, women's menstrual cramps and so on will be improved.
3, the consumption of sorghum steamed bread is conducive to alleviate the consumption of calcium in the body, the middle-aged and elderly osteoporosis has some help.
Consumption of sorghum steamed bread on our body really has a lot of benefits, why don't you act quickly, for yourself and your family to do a healthy sorghum steamed bread for your family to eat it.