How to make rich steamed bread with miscellaneous grains to be soft and delicious?

The "old diabetic" at home may be the reason why he likes drinking, but he doesn't like sports and likes sweets very much, so there is another "old diabetic" at home and he has become one of the nearly 100 million "elite diabetics" in China. Since then, eating at home has become a particularly inconvenient thing. It is necessary to prepare two sets of meals in advance, especially in the choice of pasta, which is also painstaking to handle. Many "diabetics" have to control food crops and foods with high cassava starch content in addition to high-sugar food industries such as desserts, sweets, fresh fruits, beverages and snacks. Friends with a little knowledge of chemistry know that starch is glycogen of biological macromolecules, which has no sweetness, but it is eventually converted into a large amount of glucose water to provide human energy.

Coarse grain steamed bread is a picture. Therefore, many "diabetics" need to reduce the content of cassava starch and increase coarse grains containing soybean protein to slow down the rise of sugar in capillaries, which has become a "map" plan. Even so, this method of adding coarse grains is also a practice of giving up the basics. This kind of coarse grain steamed bread also needs to be "strictly" controlled in intake and reasonable diet. Today, I recommend a relatively seasonal coarse grain Yu Qian steamed bread to many diabetics. Elm is rich in trace elements such as cellulose, iron, calcium, etc. It is the only dendritic wild vegetable without oxalic acid, and calcium and iron are easier to digest and absorb. At the same time, it enhances the coarse grains with rich and varied soybean protein components such as millet flour, soybean flour and black bean flour, and is a coarse grain steamed bread suitable for many diabetic patients to drink daily.

Coarse grains Yuqian steamed bread 1. The indoor temperature is low after the heat is stopped in the northern area this season, so it is suggested to use warm water instead of alcohol. Pour 550g of warm water with a temperature of about 35 degrees and12g of yeast powder into the flour barrel, and stir it into uniform yeast water, so that the yeast is dispersed evenly and the alcohol production speed is accelerated. Weigh 500 grams of wheat flour and 500 grams of millet flour to synthesize dough with uniform and detailed proportion.

2. Move to the chopping block, and constantly rub the flour into a uniform and delicate coarse grain batter, put it into a fermentation bucket, and cover the surface with a fresh-keeping bag. Because the back dough of elm is mixed repeatedly, it is easy to crush elm and endanger the quality of elm steamed buns. It is suggested that the batter should be forced directly, and then the alcohol should be fermented. According to the indoor temperature, alcohol is fermented for 60-90 minutes at a time, and the batter is fermented to twice the size.

3. Solve the problem of saving money during flour fermentation. Clean and tidy tender elm, net weight 150g, constantly clean and tidy, drain water.

4. When the batter is similar to quick-forming, put elm into a relatively large pot, weigh soybean 150g and black bean powder 50g, and stir evenly. With the help of the water absorption ability of soybean powder, the residual water on the surface of elm is digested and absorbed, which is convenient for the next practical operation.

5. Sprinkle a little wheat flour on the chopping block to prevent adhesion, take out the fermented dough and move it to the chopping block. Knead elm bean flour into the batter in batches, stir well and knead until the surface of the batter is smooth. After adding elms, remember not to mix too much dough, and crush all elms until the batter becomes smooth.

6. Cotton cage cloth gets wet when it meets water, wrings out too much water and covers it at the bottom of the cage drawer. Weigh the batter 150g/ slice, knead it into raw steamed bread embryo with smooth surface, and immediately put it into a large steamer. Raw steamed bread should be embedded with enough gaps to avoid sticking together after cooking.

7. Pour a certain amount of cold water into the pot in advance. When there is a certain heat flow during the boiling process, stop fighting and wait for the pot to come out. Immediately put the steamer into the pot, and the heat flow burns, which constitutes a pure natural "bread fermentation box", which just constitutes the necessary temperature and humidity for secondary fermentation. Cover the steamer and ferment for 5 minutes for the second time, and it will become popular directly.

8. Steam for another 20 minutes when cooking, and the whole grain steamed bread will be steamed. Eat one while it's hot, if not, it's not enough. Yu Qian's steamed bread, a coarse grain, is the personal tailor of diabetics, sweet and soft, and rich in dietary fiber. Although this kind of coarse grain steamed bread reduces the starch content and increases the dietary fiber and soybean protein content, it is just a greedy practice of "seeking goodness with resentment". Many "diabetics" should also control their diet scientifically and reasonably and strictly control their intake when eating.