Black wheat buns
By VicentaLakin
What I'm going to do today is not just a white one. I added black whole wheat. Black whole wheat powder is grounded by black wheat, which keeps its gills to make their nutrition more comprehensive. We all know that black crops are rich in melanone, with high nutrients, high nutrients and high immune efficiency, and that recent breeding winds have raised the price of these black foods, but the total amount of black whole wheat flour proteins, fats, starch, dry matter, 18 amino acids is higher than ordinary wheat, as well as spleen life, intelligence enhancement, algebraic balance regulation and osteoporosis control, so black wheat is also referred to as “favouring wheat”. The key step in order to be smooth and fermented is to rub the face behind the base fermentation. It's nice to have two faces in the face, to make the former “sweet” face soft and smooth again, without a visible air hole inside. And don't wait until the buns get twice as big and steamed, for 20 minutes, and the buns get a little more round than before, and then they start to steam in 1.5 times larger hours, so it's got a better shape and a soft bite. If you wait twice as long to start steaming, you'll continue to ferment in hot pots, and you'll lose your head。
Recipe Recommendations
- wheat flour 120 grams
- black whole wheat flour 80 grams
- dry yeast 2.5 grams
- white sugar 10 grams
- cold water 120 grams
Steps for Black wheat buns
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Wheat powder, black whole wheat powder, dry yeast, sugar and cool water are ready; cold water is used in the heat and hot water in the cold room at low temperatures
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(b) Re-entry of wheat powder and black whole wheat powder
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(b) Re-entry of wheat powder and black whole wheat powder
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(a) Scattered with chopsticks and smoothed with hands; the fermentation of the base in warm and wet areas
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The group was twice the size of its original hour, with the sound of the accelerator in its hand, and the tissue inside it was fermented in the form of a small mirath
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(b) Placing the noodles on the mats with a small amount of flour so that they are soft and delicately organized
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(b) Split the noodles into six equals, each of them in a minute ' s form; in order to have a certain height, they can be higher
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Put your face in a steam pan with a tart or a drawer on it. Large hours, 20 minutes of steam after ignition, no caps to be lifted in the middle, and five minutes after firing, to guard against skin contraction due to sudden cold。
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Black whole wheat buns, double the nutrientsBlack wheat buns Make Tips
1. The proportion of wheat flour and black whole wheat flour is not strictly proportional, and a little white sugar allows yeasts to be more active; 2. After basic fermentation, it is essential that the flour be caught and the flour be fine and smooth again, so that the evaporated buns are thin and gnawed; 3. The fermented buns do not rush out of the pots, with a five-to-ten-minute boiler, and smooth the surface。