Sorghum is generally used to make wine. It is rarely used to make food. There are also sorghum hulled into sorghum rice, and some people will use it to cook porridge or rice. In Yangxin, Hubei, we can make sorghum cakes with sorghum and glutinous rice flour. Sorghum cake tastes soft and waxy, which is very suitable for the elderly. What I'm going to talk about today is how to make sorghum steamed bread with sorghum noodles.
Brief introduction of sorghum steamed bread
Sorghum steamed bread is made by grinding sorghum into flour, adding flour (the ratio of sorghum flour to flour is 1:3 or 1:2), adding yeast powder, kneading into dough with appropriate amount of water, and fermenting in a warm place. After the dough is fermented, knead it into long strips, cut it into small doses with a knife, put each small dose of steamed bread in a steamer and steam it for 18 minutes.
Self-made method of sorghum steamed bread
Raw materials:
300 grams of medium gluten flour, 200 grams of sorghum flour, 5 grams of yeast powder and 200 grams of water. (The picture below shows me buying sorghum noodles on Taobao. )
Exercise:
1. Pour the medium gluten flour and sorghum flour into the kneading basin, pour the yeast powder into warm water to melt, then pour it into the kneading basin, and use chopsticks to stir and mix all the raw materials evenly into a floccule.
2. Start kneading dough, knead it into smooth dough, cover it, and put it in a warm place to wake it up to twice its size. (It takes about 5 hours to wake up in winter and about 1 hour in summer)
3. Observe the dough getting bigger, open the dough by hand and find that there are many honeycomb holes in it, which proves that it is good. Knead the dough to vent, and then roll the dough thin and flat with a rolling pin.
4. Roll up the rolled dough slowly from the other end and roll it tightly. After rolling into long strips, cut them into steamed bread with a knife.
5. Put all the cut raw steamed bread embryos in the steamer, knead the dough at the remaining two ends into round steamed bread and put it in the middle of the steamer. Wake up again about 1 hour.
6. Observe that the surface of all steamed bread embryos becomes smooth and the volume becomes lighter. Prove that it can be steamed. Cover and steam over high fire for 18 minutes, then loosen the cover for 2-3 minutes, and take out all steamed buns and put them on a plate to enjoy.
2 swallow making experiences
1, and the ratio of sorghum flour to medium gluten flour is 1:2. It is not recommended to use whole sorghum flour as steamed bread. Sorghum flour belongs to coarse grains and has a rough taste. It needs to add some flour to neutralize the taste.
2, the temperature in winter is very low, it is best to knead noodles at night, you can put it for one night, and it will be fine the next morning.
3. The second proofing is also very important. If the second proofing is good, the taste of steamed bread will be soft and delicious.
You can decide whether to add sugar according to your personal taste.
What nutrition does sorghum steamed bread contain?
Sorghum steamed bread mainly contains starch. Cellulose, hemicellulose, protein, etc. Sorghum steamed bread also contains inorganic salts, carbohydrates and fat trace substances.
What benefits does eating sorghum steamed bread often have to the body?
1, eating sorghum steamed bread often has the advantages of invigorating qi, strengthening spleen and nourishing stomach, and stopping diarrhea. It is also suitable for children with spleen and stomach qi deficiency and dyspepsia.
2, used for low back pain, adolescent growth neuralgia, female dysmenorrhea, etc. It will improve.
3. Eating sorghum steamed bread is helpful to relieve the consumption of calcium in the body and help the osteoporosis of middle-aged and elderly people.
Eating sorghum steamed bread is really good for our health. It is better to act quickly and make a healthy sorghum steamed bread for yourself and your family.