Steamed bread with wheat bran(mai fu man tou )

Steamed bread with wheat bran

Introduction:

"Nutrients per 100 grams of wheat bran: energy 220 kcal, protein 15.8 grams, fat 4 grams, carbohydrate 61.4 grams, dietary fiber 31.3 grams, vitamin a 20 micrograms, carotene 120 micrograms, thiamine 0.3 milligrams, riboflavin 0.3 milligrams, niacin 12.5 milligrams, vitamin E 4.47 milligrams, calcium 206 milligrams, phosphorus 682 milligrams, potassium 862 milligrams, sodium 12.2 milligrams, magnesium 382 milligrams, iron 9.9 milligrams, zinc 5.98 milligrams, selenium 7.12 milligrams, copper 2.03 milligrams, manganese 10.8 milligrams Nutritional analysis 1. Wheat bran is rich in dietary fiber, which is an essential nutritional element for human body. It can improve the fiber composition of food, improve the constipation of stool, and promote the excretion of fat and nitrogen, which is of great significance for the prevention and treatment of common fiber deficiency diseases in clinic. 2. Due to the intake of high fiber composition, it can reduce the excretion of steroids in feces It contains vitamin B in the body, which can reduce the cholesterol excretion in the blood. It can also reduce the cholesterol excretion in the blood It is an indispensable nutrient in the normal metabolism of food. Dietotherapy can improve the constipation, prevent colon cancer, rectal cancer and breast cancer, reduce serum cholesterol and slow down the formation of atherosclerosis

Production steps:

Step 1: a piece of fresh yeast.

Step 2: dissolve yeast water into yeast water.

Step 3: add sugar to the flour.

Step 4: add olive oil and mix well.

Step 5: pour yeast water into flour.

Step 6: add the rest of the water.

Step 7: mix the flour into flocs.

Step 8: knead the dough into a smooth dough.

Step 9: cover the basin with plastic film for fermentation.

Step 10: fermented dough.

Step 11: put the fermented dough on the chopping board, flatten, exhaust and knead smooth.

Step 12: divide the dough into 11 equal portions (about 72 grams each).

Step 13: take a dough and knead it clockwise with the palm of the right palm. The four fingers except the thumb gently close the dough and rotate with the palm. Knead and close the dough in the middle.

Step 14: when the dough is hemispherical, knead the dough with both palms to form a ball shaped embryo

Step 15: put all steamed bread germs on the chopping board and let them stand

Step 16: carry out secondary fermentation, and determine the time according to the climate.

Step 17: put water, cage drawer and damp drawer cloth into the steamer, and put the steamed bread embryo on the cloth.

Step 18: cover the pan, bring to a boil over high heat for 20 minutes, and make the steamed bread.

Materials required:

Wheat bran: 150g

Flour: 350g

Sugar: 20g

Olive oil: 10 g

Fresh yeast: 1 piece

Water: 270 G

Note: steamed bread production note: 1, fermentation is the key to the production of steamed bread. 2, one of the key factors of fermentation is the appropriate proportion between flour and water consumption: take 500g flour as an example, when the water consumption is less than 250ml, the dough is not easy to ferment; when the water consumption is more than 300ml, the dough is too thin and sticky, and the steamed bread embryo is not easy to shape. The best water consumption is 250-280 ml. remember not to pour all the water into the flour. Because the water absorption of flour is different, water should be added according to the actual situation. 3. The second key to fermentation is yeast dosage: the minimum dosage of 500g flour yeast is 5g, too little is not easy to ferment. 4. The third key to fermentation is environmental temperature and humidity: the environmental temperature of 30-35 ℃ and humidity of 70-75% are the most favorable for fermentation. 5. Setting of home fermentation environment: it's suitable to ferment in warm water pot in four seasons, but one thing should be noted, the container for holding dough should not be in contact with hot water, and a bracket or cage drawer can be placed under the container. 6. Signs of good dough fermentation: the dough volume expands to about 2 times the size, and there are pores on the surface. 7. The fermented dough will produce some sour taste, so you need to spread it on the chopping board to let the yeast smell go. 8. Secondary fermentation is very important, it can make steamed bread more soft and delicious. 9. If it is to do knife cut steamed bread, directly cut the flour agent standing for 10 ~ 15 minutes can be on the pot steaming. 10. Steaming in cold water can ensure the recovery time of yeast. Novices had better not steam steamed bread with boiling water, because yeast is easy to lose its activity under the action of high temperature steam. 11. Don't open the lid of the steamed bread immediately after turning off the heat. It should be opened after 3-5 minutes. Otherwise, it is easy to make steamed bread retract and produce unsightly hard spots on the surface of steamed bread.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Mai Fu Man Tou