Buckwheat is rich in nutrients. According to analysis, its grains contain 7.94%~17.15%, fat 2.00%~3.64%, starch 67.45%~79.15%, and cellulose 1.04%~1.33%. Japanese scholars have reported that the nutritional value index of buckwheat is 80 - 92 (70 for wheat and 50 for rice).
According to an analysis of the nutritional composition of my country's main grains by the Institute of Health of China Academy of Medical Sciences, the protein content of buckwheat flour is significantly higher than that of rice, millet, wheat, sorghum, corn flour and rice cake. Buckwheat flour contains 18 amino acids, and the amino acid composition is similar to that of legume protein. The fat content is also higher than that of rice, wheat flour and tsampa. Buckwheat fat contains 9 kinds of fatty acids, of which oleic acid and linoleic acid have the largest content, accounting for 75% of the total fatty acids. It also contains 19% palmitic acid and 4.8% linolenic acid. In addition, it also contains organic acids such as citric acid, oxalic acid and malic acid. Buckwheat also contains trace amounts of calcium, phosphorus, iron, copper, zinc, trace elements such as selenium, boron, iodine, nickel, cobalt, etc., as well as a variety of vitamins: Vb, Vb2, Vc, Ve, VPP, VP, among which VP(rutin), chlorophyll are not contained in other cereal crops. The nutritional components of buckwheat grains vary according to different varieties and cultivation conditions. These substances play an important role in the physiological metabolism of the human body. With the development of modern science and technology, the improvement of people's quality of life, and the high-quality and diversification of food, buckwheat is increasingly favored by people as a healthy food.
Peanut butter muffin
By LiaKlocko
Recipe Recommendations
- high-gluten flour 200 grams
- buckwheat flour 50 grams
- milk 60ML
- eggs one
- fine sugar 50 grams
- unsalted butter 40 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Peanut butter muffin
1
Mix all ingredients except butter and knead into a uniform dough. Sprinkle the butter softened at room temperature into small pieces and place on the dough.
2
Knead until evenly and smooth. Because the buckwheat flour is added, the elasticity of the dough is relatively poor and it is difficult to knead it to the complete stage, so just knead it until it expands.
3
Put it into a basin, place it in the oven at 28 degrees, heat it up and down, place a cup of boiling water next to it, and ferment for an hour. The dough will not grow very big, but only reach to 1.5 times the size.
4
Remove the dough, round it, drain it, cover with a damp cloth, and ferment for 15 minutes.
5
Drain the steam, divide into 8 equal parts, round, brush the baking sheet with oil, and drain evenly on the baking sheet, leaving a gap in the middle.
6
Put it into the oven at 38 ° C, heat it up and down, put a cup of boiling water on it, and ferment for a second time for 40 minutes; take out the dough and brush it with oil, preheat the oven to 180 ° C, the middle layer, heat it up and down for 15-20 minutes, pay attention to observation in the middle, color, cover it with tinfoil and bake it.