quinoa bread

Quinoa, known as “mother of food”, meets human needs for food safety, health, nutrition and natural needs, and has become an internationally hot and healthy food since 2005. Quinoa is an easily digestible food with a unique taste, a dim fragrance of nuts or ginseng, with balanced nutritional supplements, improved body function, body repair, immunosuppression and endocrine control, increased body stress, disease prevention, cancer resistance, diet, assistive treatment, etc., and is suitable for all groups, especially for chronic diseases such as hypertension, hypertension, hypertension and heart disease, as well as for infants and infants, mothers, children, students, the elderly and people with special physical and irregular life. Long-term consumption, with significant results. This quinoa bread is oily and sugary and is a low-calorie, nutritionally healthy bread. This is a simple introduction to the fermented noodles used in the formula. The ingredients are as follows: bread powder 250 g, water 160 ml, fresh yeast 2.5 g and salt 4.5 g. The fermentation of the fermented film is at least four hours after it has been rubbed into a radiant face. If fermentation takes 15-18 hours, it should be placed in a freezer after fermentation of 1-2 hours. It is worth noting that bread is made to be added to the fermented noodles, which could have been made the previous day, or could have been replaced by the ones previously kept while making bread. Adding fermented noodles increases the elasticity of the face, increases the smell of bread and extends the shelf life. But if yeasts are to be added, care is to be taken about the weight of yeast, because the yeast add too much to make bread not only larger, but also sour。