Possibly because of the love of alcohol, and do not like to exercise, but also very much like to eat sweets, the family will be more than one "old diabetic", into the nearly 100 million in our country "diabetic elite soldiers" in the member. Diabetic soldiers" in a member. Since then, the family meal has become a particularly inconvenient thing, have to prepare two sets of meals in advance, especially in the choice of pasta, but also painstakingly to cope with the acquisition. Many "diabetics" in the control of diet, in addition to desserts, sugar cubes, fresh fruit, drinks, snacks and other sugar-rich food industry, the most important thing to control is the "tapioca" content of high food crops, food. A bit of chemical knowledge of friends understand, starch is a biomolecule glycogen, and no clear sweet flavor, but ultimately converted into a lot of glucose water, to provide the body with energy.

Therefore, many "diabetics" daily pasta will need to reduce the tapioca starch content, enhance the soy protein containing coarse grains to slow down the rate of rise of sugar in the capillaries, has become the "curve graph" of the The "curve" is then slowed down. Even so, this kind of method of adding coarse grains, is a compromise approach, this kind of coarse grain buns also need to "strict" manipulation of intake, but also need to eat reasonably. Today, to my many "diabetics" recommend a more seasonal coarse grain elm money bun. Elm rich in fiber, iron, calcium and other trace elements rich and colorful, but also the only oxalic acid-free twigs mountain wild vegetables, calcium, iron and other more very easy to digest and absorb. At the same time, enhanced millet noodles, soybean noodles, black soybean noodles and other soy protein ingredients rich and diverse coarse grains, is a suitable for many "diabetic" daily consumption of coarse grain bread.

1, this season in the northern region after the heat stops, the indoor temperature is low, hair alcohol proposed to use warm boiled water. Pour into the dough bucket about 35 degrees of warm water 550 grams, 12 grams of yeast, mixed into a uniform yeast water, so that the yeast dispersal of proportionality, the speed of hair alcohol faster. Weigh in 500 grams of wheat flour, 500 grams of millet flour, and synthesize a well-proportioned and detailed dough.

2, moved to the cutting board, constantly and the surface on the force, produce a proportional fine coarse grain batter, put into the fermentation bucket, the surface covered with a plastic bag. Because of the addition of elm, and then repeated and noodles, it is easy to rub elm crumbled, jeopardizing the color of elm buns. It is proposed to directly put the batter and noodles on the force, and then a hair alcohol. Depending on the room temperature, a hair alcohol 60-90min, fermentation to the batter 2 times the size.

3, flour fermentation period, solve the elm money. The tender elm money to choose neat, net weight 150g, constantly cleaning neat, draining water.

4, batter similar fast once hair alcohol timely, put the elm money into a relatively large pot, weighing into the soybean noodles 150 grams, black soybean noodles 50 grams, turn and mix well. By virtue of the water-absorbing capacity of soybean noodles, the elm surface layer of the residual water digestion and absorption, convenient for the next step in the actual operation.

5, the cutting board sprinkled with a little wheat flour to prevent sticking, the first fermentation of the dough removed, moved to the cutting board. Knead the elm bean noodles into the batter in batches, mixing well and kneading until the surface of the batter is glossy. After you add the elm, keep in mind not to overmix the noodles, knead all the elm, and mix until the batter is glossy.

6. Wet a cotton cloth with water, wring it out and cover the bottom of the cage drawer. Weigh the batter 150 grams / a, rolled into a smooth surface of the raw steamed bun embryo, immediately set into a large steamer. The raw buns should be pre-built with enough space to avoid sticking together after cooking.

7, the pot poured into a certain amount of cold water early, boil a certain amount of heat flow appeared, stop and wait for the pot. Cage drawer immediately sit pot, heat flow burning up, constitute a pure natural "bread fermentation box", coincidentally constitute the second fermentation of the necessary temperature and humidity. Cover the lid of the cage drawer, the second fermentation 5 minutes, directly open away from the red.

8, after boiling time, go red enough steam 20min, elm coarse grain steamed bread is steamed. Eat one while hot, even if not on the dishes, but also people eat enough. Coarse grain elm money buns, for "diabetics" private custom, aromatic soft, a lot of dietary fiber. This coarse grain steamed buns, although reduced starch content, enhanced dietary fiber and soy protein content, is just a "compromise" greedy way. A lot of "diabetics" eat, please be sure to must be in accordance with the scientific and rational control of diet, strict control of intake.