Sorghum is generally used to make wine. It is rarely used as food. There is also sorghum hulled into sorghum rice, which some people will use to cook porridge or rice to eat. In Yangxin, Hubei province, we use sorghum flour and glutinous rice flour to make sorghum rice cakes. The sorghum cake is soft and sticky and very suitable for the elderly. Today I am going to talk about how to make sorghum buns with sorghum flour.
Introduction of sorghum steamed bread
Sorghum steamed bread is made of sorghum flour, flour (the ratio of sorghum flour to flour is 1:3 or 1:2), yeast, the right amount of water, dough, fermented in a warm place. While the dough is fermenting, knead the dough into long strips, cut it into small pieces with a knife, put each small piece of dough into a steamer basket to rise again, and steam the buns for 18 minutes.
Common practice of sorghum steamed bread
Raw materials:
300 grams of gluten flour, 200 grams of sorghum flour, 5 grams of yeast, 200 grams of water. (The picture below is the mixed sorghum flour I bought on Taobao)
Practice:
1. Pour the medium gluten flour and sorghum flour into a kneading bowl, pour the yeast powder into warm water to melt and then add it to the kneading bowl. Use chopsticks to mix all the ingredients to form a floury mixture.
2. Start kneading, form a smooth dough, cover and let it rise in a warm place until it doubles in size. (Wake up for about 5 hours in winter and 1 hour in summer)
3. Observe the dough to become bigger, break the dough with your hand, and find a lot of honeycomb holes in it to prove that it is ready. Knead the dough to exhaust it, then roll it out with a rolling pin.
4. Slowly roll the rolled out dough from the other end, roll it up a little tightly. Roll it out into a strip and then cut it with a knife to form a bun green embryo.
5. Put all the cut buns green embryo into the steamer, knead the remaining two ends of the dough into round buns into the center of the steamer. Wake up again for about 1 hour.
6. Observe that all the buns green embryo surface is smooth and light in size. Proof can be steamed in the pot. Cover the pot and steam on high heat for 18 minutes, then loosen the lid for 2-3 minutes. Clip out all the buns and put them on a plate to enjoy.
2 Swallow Making Experiences
1. The ratio of sorghum flour to medium gluten flour is 1:2. It is not recommended to use all sorghum flour to make steamed buns. Sorghum flour is a coarse grain and has a rough texture. You need to add some flour to neutralize the flavor.
2. The temperature in winter is very low. It is best to knead the dough at night to make buns. You can leave it overnight and it will be good the next morning.
3. The second waking is also important. If the second waking is good, the flavor of the buns will be soft and delicious.
4. You can decide whether to add sugar or not according to your personal taste.
What kind of nutrients do steamed buns contain?
Sorghum steamed bread mainly contains starch. Cellulose, hemicellulose, protein and so on. Steamed bread also contains inorganic salts, carbohydrates, fat trace substances and so on.
What are the benefits of eating sorghum buns to the body?
1. Eating sorghum steamed bread often has the effect of replenishing qi, strengthening the spleen and stomach, and stopping diarrhea. It is also suitable for children with weak spleen and stomach qi and indigestion.
2. Low back pain, adolescent growth period neuralgia, female menstrual cramps and so on. It will improve.
3. Eating sorghum steamed bread is conducive to alleviating the consumption of calcium in the body, and is helpful for osteoporosis in middle-aged and elderly people.
Eating sorghum buns is really good for our health. Why don't you take action and make a healthy sorghum bun for yourself and your family?