Manufacturing method and formula of sorghum rice flour steamed bread

Speaking of it, now that the network information is so developed, people who want to learn something are not afraid of not finding it, and they are afraid that they don't want to learn it, so everyone must cherish such a good resource. Today, Bian Xiao also gives you benefits. I will introduce you to a delicious food, that is, how to make sorghum flour steamed bread. Warm-hearted comrades can prepare ingredients and follow the current steps step by step.

Sorghum has certain medicinal effects, such as invigorating stomach and spleen, resolving food stagnation, warming middle warmer, astringing stomach and stopping cholera. Sorghum noodles can be made into various popular foods, and have become a kind of food to welcome guests in recent years.

However, the protein of sorghum noodles is mostly alcohol-soluble protein, and there are few essential amino acids such as tryptophan and lysine, which belong to incomplete protein and are difficult for human body to absorb. If it is mixed with other grains, its nutritional value can be improved.

Coarse grain steamed bread is generally steamed with coarse grain flour and white flour, which can improve its nutritional value. The ratio of coarse grains to white flour is 1:3, which makes the steamed bread taste the best. Sorghum is rich in protein, sugar, iron, calcium, phosphorus and vitamin B2, which can strengthen the stomach and promote children's digestion. This is a nutritious and healthy steamed bread, which can be eaten as a staple food and is suitable for all ages. The content of lysine in sorghum protein is low and belongs to semi-complete protein. The nicotinic acid content of sorghum is not as high as that of corn, but it can be absorbed by human body. Therefore, "boils" rarely occur in areas where sorghum is the staple food.

Applicable people: 1. Suitable for children with dyspepsia; Suitable for people with spleen and stomach qi deficiency and loose stools; Sorghum with strong viscosity is suitable for tuberculosis patients; 2. Diabetic patients should fast sorghum, and those with dry stool and constipation should eat less or not.

Note: Sorghum rice should not be eaten with pepper and aconite.

Practice Daquan: Materials: 70g sorghum rice flour and 200g white flour. Seasoning: yeast 5g, sugar 2g, water 130ml, salad oil 10g. Practice: 1. Prepare all the ingredients, put all the ingredients into a mixing bucket and add water. 2. Add a little oil to the dough and continue to stir. 3. Until the end of the dough program, the dough is fermented twice as large, and the dough is taken out and kneaded until smooth. 4. Cut the dough into small pieces of dough in equal parts, and knead each piece of dough for a while until it is smooth and round, and become a blank of steamed bread. 5. Put the raw steamed bread in the steamer and continue to ferment 15 minutes. 6. Then wrap the lid with dry cotton cloth and steam for 20 minutes and stew for 2-3 minutes.

Pay attention to wrap the lid with dry cotton cloth to prevent water vapor from dripping. Generally, the home is a stainless steel steamer, and the lid is glass or stainless steel, which does not absorb water. The water vapor coming out from below condenses upward to form water droplets. If it is dropped, it will leave traces on the steamed bread, making the surface of the steamed bread uneven. If the lid is wrapped with dry cotton cloth, the dry cotton cloth can absorb water vapor and prevent water droplets from dripping. The surface of steamed bread will be very smooth and moist.