Barley
By VicentaLakin
As a northerner who has long lived in Wuhan, the taste has changed, and the only unalterable bellicose love that didn't steam in the first few years was in the kitchen, in the steamy shop, but it didn't like to eat. In our own words, it's too soft to chew. It's like a sponge, and it's so hard to swallow, to eat or learn to eat it, and then learn it, and all kinds of food will be made, and it'll become a chef in the eyes of the mother-in-law. At a certain age, people miss the smell of childhood food, when the white face is scarce, when the steamed white face is only evaporated in the new year or when the guests come, when the corn paste, the barley noodle, the sorghum is more high, and the mother mixes the white face with one of the coarse grains, the two-faced buns, the pastries, the pancakes. At that time, there was no idea how good the two buns were, and now it's clear how good it is for the body. It's a little ugly, but it's very nutritional, and it's not fat. It doesn't cause obesity because it contains a plant protein that doesn't turn into fat and doesn't make it fat
Recipe Recommendations
- Xinliang soba noodles 500 grams
- yeast 5 grams
- condensed milk 30 grams
- water 270 grams
- white sugar 20 grams
Steps for Barley
1
Prepare the raw materials。
2
The cook's mixer put 30 grams of milk, 270 grams of water and 5 grams of yeast。
3
Put in 500 grams of wheat flour。
4
Put in 20 grams of sugar。
5
The cooker's mixer is installed, the power is connected, the three and the face are selected, the two-minute noodles are reconciled。
6
It's fermented in about an hour。
7
The fermented noodles take out the flat exhaust。
8
It's divided into 10 noodles, about 80 grams each。
9
Wrote into a bun shape。
10
Cross a knife at the top of a bun
11
All the buns were sprouted and placed in a baker with oil sheets。
12
The fermentation mode is opened in the fermentation oven, which selects 35 degrees fermentation temperature, 30-35 minutes or so, with a state of fermentation of 1.5 to 2 times greater。
13
It's fermented. Don't take it out. Close the oven door。
14
The steam oven selects a steam function of about 100 degrees and 18 minutes, and does not open the steambox door immediately after that time, and the steambox is open for five minutes。
15
It's not dry because it's wet enough to eat again the next day。
16
The finished chart。
17
The finished chart。
18
The finished chart。Barley Make Tips
1. Flour has different water intake rates, water volume increases and decreases as appropriate, steamy as hard as it can be, and it's a good-looking taste, personal like, or very soft. 2. fermentation with a steam pan without a steam oven, fermentation and direct firing into the steam, burning in the middle fire for about 20 minutes, depending on the size of the bun, setting the boiler on fire for five minutes, so that it does not suddenly fall cold. If you really want to eat it, you'll have to mix it with a percentage of flour, which will be better and easier to digest, because I already have a part of wheat flour in it, so it's used directly if you buy it with wheat flour。