Nowadays, no matter what you do, you must pay attention to being natural, environmentally friendly, green, and healthy. Especially when it comes to diet, you should pay more attention to this aspect. It is best not to use additives, especially pigments. Although they are all edible pigments, they are all chemically synthesized drops. It is inevitable that there will be some messy ingredients in it, which will definitely be bad for the body. So try to choose some natural pigments to add color to food, such as matcha powder, bamboo charcoal powder, purple sweet potato, red yeast powder, etc.
This big bread of mine is blended with red yeast flour. It is very eye-catching. The finished product has no peculiar smell and is no different from ordinary bread.
Introduction to red yeast:
Monascus is a fungus Monascus purpurea, also known as Monascus. Natural Monascus is made by cultivating and fermenting Monascus in rice.
1. Modern medical research reports have found that the main active component in red yeast is lovastatin, which can lower total cholesterol (TC), lower low-density lipoprotein cholesterol (LDL-C), lower triglycerides (TG), and at the same time increase high density lipoprotein (HDL-C) plays a role in lowering blood pressure and blood lipids.
2. Compared with chemically synthesized red pigments, red yeast rice has the advantages of non-toxicity and safety, and also has the effects of strengthening the spleen, promoting digestion, promoting blood circulation and removing blood stasis.
3. Red yeast rice has purplish red skin, red heart, slightly sour and light taste. It has a strong coloring power on protein, so it is often used as a food coloring pigment.
Therapeutic effect of red yeast:
Red yeast is sweet and warm in nature and enters the liver, spleen, and large intestine meridians. It has the effects of activating blood circulation and removing blood stasis, strengthening the spleen and warming the stomach for digestion. It can be used to treat postpartum lochia, stagnant abdominal pain, full food accumulation, red and white diarrhea, traumatic injuries and other diseases. "Materia Medica Qiuyuan" believes that "all diseases caused by qi and blood astringent should be assisted."
Red yeast candied date bread
By DarylCorwin
Recipe Recommendations
- high-gluten flour 240 grams
- low-gluten flour 60 grams
- yeast 6 grams
- water 150 ml
- sugar 54 grams
- salt 6 grams
- milk powder 12 grams
- whole egg 30 grams
- red rice flour 18 grams
- candied dates appropriate amount
- milk fragrance
- baking
- several hours
- senior
Steps for Red yeast candied date bread
1
Mix all the A ingredients and knead them into a smoother dough.
2
Add ingredient B and continue kneading.
3
until the expansion stage where the dough can pull out of the film.
4
Add shredded candied dates, knead evenly, round, place them in a container, cover with plastic wrap, and place them in a warm and moist place for basic fermentation.
5
Make dough twice as big.
6
Drain the fermented dough, round it, cover with plastic wrap, and relax for 15 minutes.
7
After relaxing, press flat and roll it into a rectangle.
8
Roll it into a cylinder.
9
Close both ends and pinch tightly into a ring.
10
Apply a thin layer of oil to the mold.
11
Put the shaped dough into a mold (Angel Cake Mold), cover it with plastic wrap, and place it in a warm and moist place for shaping and fermentation (you can put a cup of boiling water in the microwave oven, and then put the mold together in the microwave oven for fermentation. After the water cools, change another cup until the dough is fermented to your satisfaction).
12
Fermentation the dough until the mold is full, brush the surface with egg liquid, sprinkle with coarse sugar and bake. Baking: (Time and temperature are for reference only, please use your own oven temperature as the standard) Preheat the oven 10 minutes in advance, 200 degrees for 25-30 minutes.Red yeast candied date bread Make Tips
Notes: 1. Red yeast rice is susceptible to moisture. Once it becomes moist, it will be infected by harmful microorganisms, gradually mildewed, agglomerated and produced insects. Therefore, when stored, it should be placed in a dry environment. 2. Pay attention when using red yeast rice. The amount should not be too large, otherwise the taste will be bitter. However, you can add some sugar to remove the acid and relieve the bitterness. 3. The production process of red yeast rice includes the processes of rice dipping, steaming rice, drying rice, inoculating, pushing koji, kneading koji, spreading koji, spraying water to mix koji, taking koji and drying koji. Generally, it takes about 4 days from rice cultivation to koji production. The appearance of red yeast rice grains will all turn purple-red and be dried or dried. In the finished red yeast rice, some colored bacteria are still continuing to ferment, eventually making the remaining white heart in the red yeast rice completely red. Therefore, there is a folk saying that aged red yeast rice is better than new ones. Suitable for the crowd: It can be eaten by the general population. Other practice guidelines for red yeast flour: 1. In cooking, red yeast rice is widely used and can be used to dye vegetables, such as the production of Jiangsu famous vegetables cherry meat and Wuxi pork ribs. 2. It can be used in the production of roast meat and sauces and stewed foods, such as Cantonese barbecued pork and certain bitines. 3. It can be used to color enemas such as red sausage, as well as to color color when preparing complex flavors such as sweet and sour sauce and western juice. 4. Red yeast rice is also often used in the production of porridge rice, pasta, fermented bean curd, cakes, candies, candied fruits, etc. Folk allusions: In 1253 AD (the third year of Emperor Xianzong of the Yuan Dynasty), the Yuan army captured Yunnan and moved its administrative center from Dali to Kunming. From then on,"Kunming" officially became the political, economic, and cultural center of the province. During the Yuan Dynasty, after the initial military plunder and suppression of famous clans, policies of setting taxes and improving ethnic relations were gradually replaced. Many mainland merchants and craftsmen also entered Kunming, forming a new generation of wealthy businessmen in Kunming. Among these wealthy businessmen is a wealthy family surnamed Li. Their family owns an inn and their signature dish is braised pork. According to legend, Li's braised pork has an attractive color, excellent taste, oily but not greasy. The most amazing thing is that everyone in their family is healthy and slim, with no signs of obesity. People who often see their family eating braised pork also find that no matter how much they eat braised pork, they will not gain weight. Eating home-made meat will feel greasy and puzzled. It was not until many years later that the secret of the Li family's braised pork was revealed. The color is tempting, fat but not greasy, and it is not fat when eaten often. It is only because the red pigment of the Li's braised pork uses red yeast.