Steamed bread with sorghum grains(gao liang za liang man tou )

Steamed bread with sorghum grains

Introduction:

"Sorghum has certain effects, such as strengthening the stomach, invigorating the spleen, eliminating accumulation, warming the middle, astringent the stomach and stopping cholera. Sorghum noodles, which can be made into various kinds of food and loved by the masses, has become a kind of meal to welcome guests in recent years. However, sorghum flour protein is mainly alcohol soluble protein, and tryptophan, lysine and other essential amino acids for human body are less. It is not all protein and is not easy for human body to absorb. If it is mixed with other grains, the nutritional value can be improved. Generally, coarse cereals steamed bread is steamed with coarse cereals and white flour, which can improve its nutritional value. The ratio of coarse cereals and white flour is 1:3, and the steamed bread with this ratio has the best taste. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: put all the materials into the mixing bucket and add clean water.

Step 3: mix the flour into a ball.

Step 4: add a little more oil and continue to stir.

Step 5: until the end of the dough procedure, the dough ferments twice as large.

Step 6: take out the dough and knead until smooth.

Step 7: cut the dough into small pieces.

Step 8: knead each dough for a moment until it is smooth and round.

Step 9: shape the steamed bread slightly, put it into the steamer and continue to ferment for 15 minutes.

Step 10: then cover with dry cotton cloth and steam for 20 minutes.

Step 11: simmer for 2-3 minutes.

Materials required:

Sorghum rice noodles: 70g

White flour: 200g

Yeast: 5g

Sugar: 2G

Water: 130g

Salad oil: 10g

Note: the dough of steamed bread should be a little harder to facilitate the formation of steamed bread. I use a bread maker to make dough. If I don't use the dough program, I can knead it a little more until the dough is smooth. Add a little oil to make the steamed bread smooth and moist. Cover the pot with dry cotton cloth to prevent water vapor from falling down. Generally, stainless steel steamers are used in families. The cover is made of glass or stainless steel and does not absorb water. The water vapor from below condenses upward to form water droplets. If it drips down, it will leave traces on the steamed bread and make the steamed bread surface uneven. If the pot cover is covered with dry cotton cloth, dry cotton cloth can absorb water vapor and prevent water vapor from falling The water drops are low. The surface of steamed bread will be very smooth and moist.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Gao Liang Za Liang Man Tou