Marfan with peanut butter(hua sheng jiang ma fen )

Marfan with peanut butter

Introduction:

Buckwheat is rich in nutrition. According to the analysis, its grain contains 7.94% - 17.15% protein, 2.00% - 3.64% fat, 67.45% - 79.15% starch and 1.04% - 1.33% cellulose. Japanese scholars reported that the nutritional potency index of buckwheat is 80-92 (70 for wheat and 50 for rice). According to the analysis of nutritional components of main grains in China by Institute of health, Chinese Academy of Medical Sciences, the protein content of buckwheat flour is significantly higher than that of rice, millet, wheat, sorghum, corn flour and Zanba. Buckwheat flour contains 18 kinds of amino acids, and the composition of amino acids is similar to that of legume protein. The fat content was also higher than that of rice, wheat flour and Zanba. Buckwheat fat contains 9 kinds of fatty acids, among which oleic acid and linoleic acid are the most, accounting for 75% of the total fatty acids, palmitic acid 19%, linolenic acid 4.8%. In addition, it also contains citric acid, oxalic acid, malic acid and other organic acids. Buckwheat also contains trace amounts of calcium, phosphorus, iron, copper, zinc and trace elements such as selenium, boron, iodine, nickel, cobalt, as well as a variety of vitamins: VB, VB2, VC, VE, VPP, VP, among which VP (rutin) and chlorophyll are not contained in other cereal crops. The nutritional components of buckwheat grains vary with varieties and cultivation conditions. These substances play an important role in the physiological metabolism of human body. With the development of modern science and technology, the improvement of people's quality of life, the high quality and diversification of food, buckwheat as a healthy food is more and more favored by people

Production steps:

Materials required:

High gluten flour: 200g

Buckwheat flour: 50g

Milk: 60ml

Egg: 1

Fine granulated sugar: 50g

Salt free butter: 40g

Dry yeast powder: 5g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Hua Sheng Jiang Ma Fen