Two black whole wheat buns
By VicentaLakin
The abundance of black rice and beans and the fact that the rest of the soybean is used for steaming buns and fine grains improves the taste of the coarse grain, which is healthy and delicious。
Recipe Recommendations
- whole wheat flour 100g
- black beans 1 handful
- ordinary flour 500G
- black rice 1 handful
- white sugar 1 scoop
- water appropriate amount
- yeast 5g
Steps for Two black whole wheat buns
1
Black bean immersed two hours early。
2
A suitable amount of fresh water is used in the soybean soy machine to make it cold。
3
Whole wheat flour, ordinary flour, yeast, sugar mixed。
4
A proper amount of soybean milk and a smoother face than a dumpling. fermenting in warmth。
5
The fermentation is twice as large, and a little bit of dry powder continues to flatten (the more the buns taste better, at least 10 minutes) into small agents。
6
It's in the form of a corset, and it's covered with a shampoo for about 30 minutes. In cold water pots, 15 minutes after the water has run, 3 minutes after the fire。
7
Soft, stretchy, resilient and nutritious。Two black whole wheat buns Make Tips
The water added to the soy milk is sufficient according to its preferred concentration. The soybeans are dry until they are fertilized and too hot to die of fermentation. I did not filter the soybean slag together (never waste the nutrients in the soybean slag) so I didn't give a specific amount of it, and then add a small amount of it to the flour, and a little softer than the dumpling. It would be preferable not to increase the proportion of whole wheat flour, since soybean sour contains soybean slag, and an increase in the volume of whole wheat flour affects the muscles and softness of the finished product, affecting the taste. You can also filter out all the soybean dust without whole wheat powder。