Wheat Cutting and Traditional Culture

Steamed bread, called steamed bread in ancient times, or steamed buns, is the real name of steamed buns, one of the traditional pasta in China, and it is a kind of food steamed with fermented flour. Steamed bread with wheat flour as the main raw material is one of the daily staple foods of China people.

Steamed bread is classified by region.

1, northern hard steamed bread

The use of high-gluten flour, less water when kneading, the internal structure of steamed bread has a certain level, rich taste, wheat flavor and fermentation flavor. This kind of steamed bread is also called flour steamed bread because the flour is added twice.

2, the northern soft steamed bread

Use high-gluten flour, add a little more water when kneading dough than the hard steamed bread in the north, and the steamed bread tastes soft and chewy, with wheat flavor and fermented flavor.

3. South Soft Steamed Bread

When medium-gluten flour is used, more water is added to the dough, so that the dough is soft, the steamed bread tastes soft and has wheat flavor, and flavor (such as sweetness, milk flavor and meat flavor) is added. ) and fermented flavor.

Steamed bread is classified according to raw materials.

1, coarse grain steamed bread

Steamed bread made only of coarse grains is also called coarse grain steamed bread or coarse grain steamed bread, such as corn steamed bread, millet steamed bread, sorghum steamed bread, buckwheat steamed bread and black whole wheat steamed bread. Because coarse grains are rich in dietary fiber and functional components, they have certain health care functions. Steamed bread has a compact structure, special taste, coarse grain taste and fermented taste. This kind of steamed bread is suitable for people who don't have high taste requirements but value health care.

A certain proportion of coarse grain flour, such as corn steamed bread, buckwheat steamed bread, buckwheat steamed bread, oat steamed bread, purple potato steamed bread, black rice steamed bread, etc. , added to flour. Steamed bread is compact in structure and slightly rough in taste, with wheat flavor, coarse grain flavor and fermented flavor. This kind of steamed bread is suitable for people who have high taste requirements and want to have some health care functions.

2. Vegetable steamed bread

Use medium gluten flour or high gluten flour, and add a certain proportion of vegetable paste, such as pumpkin steamed bread, carrot steamed bread, spinach steamed bread, green vegetable steamed bread, tomato steamed bread, etc. Steamed bread tastes soft and chewy, with wheat flavor, vegetable flavor and fermented flavor.

3. Fruit steamed bread

Use medium gluten flour or high gluten flour and add a certain proportion of fruit paste, such as pitaya steamed bread, mango steamed bread, strawberry steamed bread, etc. Steamed bread tastes soft and chewy, with wheat flavor, fruit flavor and fermented flavor.

4. Milk steamed bread

Using medium gluten flour or high gluten flour, milk and flour, without adding water, steamed bread tastes soft and chewy, with wheat flavor, milk flavor and fermentation flavor.

5, brown sugar steamed bread

Using medium gluten flour or high gluten flour and adding a certain proportion of brown sugar, steamed bread tastes soft and chewy, with wheat flavor, brown sugar flavor and fermentation flavor.

6, white sugar steamed bread

Using medium gluten flour or high gluten flour and adding a certain proportion of fine sugar, steamed bread tastes soft and chewy, with wheat flavor, pure sweetness and fermented taste.

7. Cream steamed bread

Using medium gluten flour or high gluten flour and adding a certain proportion of cream, steamed bread tastes soft, with wheat flavor, milk flavor and fermentation flavor.

8, high calcium steamed bread

Using medium gluten flour or high gluten flour and adding a certain proportion of calcium fortifier, such as edible calcium carbonate, L- calcium lactate or bone meal, steamed bread is rich in calcium, soft and chewy, with wheat flavor and fermented flavor.

9.chocolate steamed bread

Using medium gluten flour or high gluten flour and adding a certain proportion of chocolate powder, steamed bread tastes soft and chewy, with wheat flavor, chocolate flavor and fermented flavor.

10, high protein steamed bread

Use medium gluten flour or high gluten flour, and add a certain proportion of protein powder (such as soybean protein powder, soybean powder, whey protein powder, etc.). ), steamed bread is rich in protein, soft and chewy, with wheat flavor and fermented flavor.

1 1, steamed bread with high dietary fiber

Use medium gluten flour or high gluten flour and add a certain proportion of dietary fiber (such as bean curd residue, oat fiber, soybean fiber, etc.). ), steamed bread is rich in dietary fiber, soft and chewy, with wheat flavor and fermented taste.

12, steamed bread with homology of medicine and food

Use medium gluten flour or high gluten flour, and add a certain proportion of food with the same origin of medicine and food, such as fresh Artemisia argyi leaves, fresh ramie leaves, fresh grass, fresh wild vegetables and so on. The steamed bread tastes soft and chewy, and has the flavor of wheat and fermentation, as well as the unique flavor of homology of medicine and food.

13, wheat flour and whole wheat steamed bread

Wheat flour or whole wheat flour mixed with water, depending on the amount of water added, steamed bread tastes different. Too much water makes it soft and chewy, and the whole wheat steamed bread is slightly rough, with wheat flavor and fermentation flavor. Whole wheat flour is rich in wheat fiber, so whole wheat steamed bread is also coarse grain steamed bread.