Pure natural beauty garland -- red yeast and jujube bread(chun tian ran mei se da hua huan hong qu mi zao mian bao )

Pure natural beauty garland -- red yeast and jujube bread

Introduction:

"Nowadays, no matter what you do, you should pay attention to nature, environmental protection, green and health, especially diet. It's better not to use additives, especially pigments. Although they are all edible pigments, they are all chemical synthetic drops. It is inevitable that there will be some messy ingredients in them, which will definitely be bad for the body. So try to choose some natural pigments to add color to food, such as Matcha powder, bamboo charcoal powder, purple potato, Monascus powder, etc. This big bread is made with red koji powder, which is very eye-friendly. The finished product has no peculiar smell and is no different from ordinary bread. Introduction to Monascus: Monascus is Monascus purpureus, also known as Monascus. Natural Monascus is cultivated and fermented in Rice by Monascus. 1. Modern medical research report found that lovastatin is the main component of Monascus, which can reduce total cholesterol (TC), low density lipoprotein cholesterol (LDL-C), triglyceride (TG), and increase high density lipoprotein (HDL-C), and play the role of lowering blood pressure and blood lipid. 2. Compared with the chemical synthesis of red pigment, Monascus rice has the advantages of non-toxic and safe, and also has the effects of invigorating the spleen and eliminating food, promoting blood circulation and removing blood stasis. 3. The skin of Monascus rice is purplish red, the heart is red, slightly sour and light in taste. It has strong coloring power to protein, so it is often used as food coloring pigment. Food therapy function of Monascus: it tastes sweet and warm, enters the liver, spleen and large intestine meridians; it has the functions of promoting blood circulation and removing stasis, strengthening spleen, warming stomach and eliminating food; it can be used to treat postpartum lochia, stagnant abdominal pain, food accumulation and fullness, red and white diarrhea, traumatic injury, etc. According to the book of Materia Medica, it is appropriate to treat all the diseases of seven emotions and six desires due to Qi and blood astringency

Production steps:

Step 1: mix all a ingredients and knead them into a smooth dough.

Step 2: add material B and continue kneading.

Step 3: until the dough can pull out the film.

Step 4: add minced jujube, knead well, roll round, put it into the container, cover it with plastic film, and put it in a warm and humid place for basic fermentation.

Step 5: make the dough twice as large.

Step 6: exhaust the fermented dough, roll it round, cover it with plastic film and relax for 15 minutes.

Step 7: after relaxation, press flat and roll it into a rectangle.

Step 8: roll again into a cylinder.

Step 9: close both ends and pinch them into a ring.

Step 10: apply a thin layer of oil in the mold.

Step 11: put the shaped dough into the mold (angel cake mold), cover it with plastic film, and put it in a warm and humid place for shaping and fermentation (put a cup of boiling water in the microwave oven, and then put the mold into the microwave oven for fermentation together, and then change the cup after the water is cool until the dough is fermented to satisfaction).

Step 12: ferment the dough to the full mold, brush the surface with egg liquid, sprinkle with coarse granulated sugar for baking.

Baking: (time and temperature are for reference only, please take your own oven temperature as the standard) < br > preheat the oven 10 minutes in advance, 200 ℃ 25-30 minutes.

Materials required:

GAOJIN powder: 240g

Low gluten powder: 60g

Yeast: 6 g

Water: 150 ml

Sugar: 54 G

Salt: 6 g

Milk powder: 12g

Bread improver: 4G

Whole egg: 30g

Monascus powder: 18g

Softened butter: 30g

Jujube: right amount

Coarse granulated sugar: appropriate amount

Precautions: precautions: 1. Monascus rice is easy to be affected by moisture, once it is affected by moisture, it will be infected by harmful microorganisms, gradually mildew, caking and insects, so it should be stored in a dry environment. 2. When using Monascus rice, you should pay attention to the dosage, otherwise it tastes bitter, but you can add some sugar to remove the acid and relieve the bitter. 3. The production process of Monascus rice includes soaking rice, steaming rice, airing rice, inoculation, pushing rice, rubbing rice, spreading rice, mixing rice with water, drying rice and so on. Generally, it takes about 4 days from rice cultivation to koji production. The appearance of red koji rice grains is purplish red, which can be dried or dried. However, in the finished red yeast rice, there are still some chromobacteria in the continuous fermentation, which eventually make the remaining white heart red. Therefore, there is a folk saying that the old red yeast rice is better than the new one. Suitable for people: the general population can eat. In cooking, Monascus rice is widely used for cooking and dyeing, such as cherry meat, Wuxi spareribs. 2. 2. It can be used in the production of roast meat, sauce and brine, such as Guangdong barbecued pork and some brine. 3. It can be used for colouring red sausage and compounding sweet and sour, Western juice, etc. 4. Red koji rice is often used in the production of porridge rice, pastry, sufu, cakes, candies and preserves. Folk allusion: in 1253 (the third year of Yuan Xianzong), the yuan army captured Yunnan and moved the administrative center from Dali to Kunming. Since then, Kunming has officially become the political, economic and cultural center of the whole province. During the reign of the Yuan Dynasty, after the initial military plunder and ethnic repression, it was gradually replaced by the policy of setting taxes and improving ethnic relations. Many mainland businessmen and handicraftsmen also entered Kunming, forming a new generation of rich businessmen in Kunming. Among these rich businessmen, there is a big family surnamed Li, who has an inn and the signature dish is braised pork. It is said that Li's braised pork is attractive in color, excellent in taste, oily but not greasy. The most amazing thing is that everyone in their family is healthy and slim, and there is no sign of obesity. People who often see their family eating braised pork also find that no matter how much they eat, they will not get fat, and they will feel greasy when they eat what they make. It was not until many years later that the secret of Li's braised pork was revealed. It is attractive in color, fat but not greasy. It is often eaten without fat, because the red pigment of Li's braised meat is Monascus.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Chun Tian Ran Mei Se Da Hua Huan Hong Qu Mi Zao Mian Bao