The easiest way to steam wheat flour

As the main crop and grain in the world, wheat is planted all over the world. China has been planting this crop since ancient times and is very experienced in wheat cultivation. Of course, there are many practices and experiences in making wheat food. Wheat is widely distributed in China, from Heilongjiang to coastal Guangdong. The production method is also different. So, what is the easiest way to make wheat flour?

1. What is the simplest way to make wheat flour? Wheat is ground into wheat flour, also known as wheat flour or flour. Wheat flour can be divided into grade flour and special flour according to different processing accuracy and use: (1) grade flour: it can be divided into four categories according to different processing accuracy: special first flour, special second flour, standard flour and ordinary flour; (2) Special flour: Special flour is flour ground with special varieties of wheat; Or according to the needs of the purpose of use, food additives are added to the grade flour and mixed evenly to make flour. The special powder has various varieties, accurate formula and stable quality.

Secondly, steamed stuffed bun, jiaozi and wonton are all special foods made of wheat flour with various fillings. The skin of steamed stuffed bun is soft and elastic and delicious; Jiaozi contains almost all kinds of nutrients needed by the human body; Wonton skin is thin and smooth. Due to the different fillings and cooking methods, the nutritional components of the three foods are very different, but in general, the overall nutritional components of the three foods are reasonable and belong to the "perfect pyramid food". 2. Flour stored for a long time is better than freshly ground flour. There is a folk saying called "old wheat and new rice"; Flour is best eaten with rice. Wheat flour can also be made into fried noodles, fried or steamed, suitable for the elderly and children. Use boiled water when eating. Camellia oleifera in Shaanxi is similar to this one. In addition, when I was a child, I fried flour and put some chopped green onion, garlic, coriander and salt in jiaozi, which was also delicious. These Shaanxi Guanzhong people all know.

What is the easiest way to make wheat flour? Add a few teaspoons of sugar, a little salt and two handfuls of wheat germ to about a catty and a half of flour and mix well. Hydrate the yeast at about 35 degrees for 3 minutes, then pour the yeast into the flour mixture at the water's edge and stir it, then add warm water at about 35 degrees to mix the flour into a floccule. In this state, I added less water, and later I added some water. Knead into a hard dough. It tastes better to rub it a few times, until it is three lights. Cover with plastic wrap and ferment until it is 2-2.5 times larger. Press a hole, no retraction, no rebound, and you're ready. Take a piece of dough, sprinkle a layer of dry powder on the chopping block to prevent sticking, and slice it. Roll up the dough, cut it into small pieces, put it in a pot with cold water, cook for about 10 minutes (the specific time depends on the size of the dough), turn off the heat and stew for another 3 minutes. Don't half open the lid.