How to make soba steamed bread, how to make soba steamed bread?

Buckwheat flour is used to make steamed buns. Buckwheat flour and flour water are kneaded into a uniform dough first, and buckwheat flour can boost metabolism. Because buckwheat flour is rich in folic acid, it can enhance detoxification and other abilities and promote metabolism.

In addition, buckwheat flour is rich in vitamins, which can enhance the elasticity and toughness of blood vessels and play a protective role. Buckwheat flour can also promote cell strengthening, prevent blood lipids and lower cholesterol, soften blood vessels, etc. Buckwheat flour does not have much fat and is very low in fat, which can replenish the nutrients needed by the body after use.

It is best to add flour to buckwheat flour to make steamed buns, which not only nourishes the stomach but also shapes the body. If the steamed bread made with buckwheat flour at that time is prone to fermentation failure, prepare ingredients such as buckwheat flour and warm water yeast for later use, or prepare milk instead of water. First, add the yeast to about 30 milk or water, melt, sieve in flour, knead into a dough, cover with plastic wrap, and let it rise in a warm place for about an hour.

Take out the fermented dough, knead well, exhaust, relax for about ten minutes, knead into strips, divide into five parts, knead into the shape of steamed buns, knead into smooth noodles, and steam on the steamer for about ten minutes.

Add an appropriate amount of water to the steamer, put it on the steamer, boil and steam for 10 to 15 minutes, and then choose the time according to the size of the steamed bun. It is best to steam in cold water for 10 to 15 minutes. After the steamed bun is ready, don't try to open the lid first, it will be easy to retract.

So it's best to keep the steamed buns in the pot for about two minutes. Buckwheat flour is rich in trace elements such as iron, manganese, and zinc in protein, and is richer than ordinary whole grains, rich in dietary fiber, and can supplement the nutrients needed by the body after eating. Long-term consumption of buckwheat can promote intestinal peristalsis and reduce the burden of intestinal digestion.

It is especially suitable for patients with obesity, high blood pressure, diabetes, etc.

Ingredients: 350 grams of soba noodles.

Flour 150 grams.

Yeast 5 grams.

Water 250 grams.

Edible alkali a little.

The preparation of soba steamed buns.

After the materials are mixed, knead into a smooth dough and ferment in a warm place, put it on the kneading mat to exhaust after it is done, sprinkle dry powder and a pinch of edible alkali on the mat (pinch some with two fingers) and then start kneading, after kneading, divide it into medium sized agents, continue to knead (at least 50 times each), knead the whole type of secondary fermentation (the dough feels very light when you pick it up), put it in the steamer and steam for 18 minutes, then turn off the heat and simmer for 3 minutes.

Eating more buckwheat can help control blood sugar and blood lipids, control weight, and have a good effect. The main effect of buckwheat is to provide energy, because the main component of buckwheat is starch, which is eventually broken down into glucose in the body for energy, and glucose is the main energy in the body.

Because buckwheat is rich in cellulose, although cellulose cannot be digested and absorbed by the human small intestine, it is an indispensable substance for human health. Cellulose can promote intestinal peristalsis, and can increase the water of stool, soften stool, and then play a laxative role.

Buckwheat is a slightly acidic, sweet and cold medicine, which belongs to the spleen meridian, stomach meridian and large intestine meridian. Buckwheat has the effect of strengthening the spleen, dissipating accumulation, lower qi, and widening, and has the effect of detoxification and sore, which can mainly lead to gastrointestinal stagnation, diarrhea, dysentery, and the evidence of bringing down, and can also have the effect of self-sweating and night sweats, and have the best effect on herpes, erysipelas, carbuncles, hair back, and fire burns.

Buckwheat can generally be used in pills, or it can be made into pasta to eat, and it can also be ground into the end, and then used externally after adjustment, **carbuncle and hair back. People with buckwheat spleen and stomach deficiency still have to eat less, and after eating too much, they will have indigestion.

How to make soba steamed buns?

1.Half of the flour, half of the soba noodles, and then the yeast is melted in warm water in advance, and the ratio of noodles to water is generally 2:1, of course, the dough with soba noodles can be as soft as possible.

2.Add water to the dough and stir it into a flocculent shape, let it stand for five minutes, knead it into a smooth dough, cover it with a lid or plastic wrap, and let it rise twice as much as the size of the dough in a warm place.

3.Take out the exhaust, use a small cup to fill a little soba noodles, knead the dough if you feel that the dough is wet, you can add a little soba noodles, not sticky to your hands, and knead the dough until it is very elastic and there are no obvious large holes on the cut surface.

4.Rub the dough stick, divide it into evenly sized agents, shape it, take a agent and flatten it, then use your fingers, fold it inward little by little, and then press it tightly, close it downward, rub the palms of both hands side by side, and rub it slightly higher, so that the steamed buns are very beautiful and round.

5.After all the shaping is completed, it can be placed in the pot to ferment naturally until it is twice the size. Turn on the high heat and steam for 15 minutes on medium heat, and simmer for 5 minutes.

Excipients yeast 5 g.

30 grams of condensed milk.

270 grams of water.

20 grams of sugar.

3. Put the steamer on the fire, put in the steamed buns, and steam them over medium heat.

Don't pour out the soy milk that you can't drink, teach you to make soy milk soba noodles, a delicacy that you have never tasted.

Buckwheat noodles need to add some flour to make steamed bread, the ratio of buckwheat noodles to flour is 7:3 and add some yeast, according to the time, the fermentation environment is different, and finally you can cut it into pieces and steam the steamed buns in the steamer.

Ingredients: 300 grams of buckwheat flour.

Excipients: 180 grams of water, 2 grams of yeast (dry).

1. Put all the buckwheat flour and yeast water into the bread machine and knead it into a smooth dough.

2. Put the kneaded buckwheat dough into a container, cover it with plastic wrap and ferment it until it is twice as large, and a large number of honeycomb holes appear inside.

3. After fermentation, move the buckwheat dough to the kneading pad and knead it for a while to drain the pores.

4. Then divide into 6 portions, each portion of dough is about 100 grams. Knead each embryo round on a kneading mat and cover it with oiled paper under the embryo.

5. Put the steamed bread embryo on the grate of the steamer with water with oil paper and let it rise for 20 minutes again. Steam for another 20 minutes after steaming on high heat, turn off the heat and simmer for 3 minutes before opening the lid. The delicious and nutritious buckwheat steamed bun is ready.

Buckwheat is a food crop, and buckwheat rice is not as abundant as soba noodles, so more people choose to use buckwheat noodles to make food. Buckwheat steamed bread is one of them, but some people always say that the steamed bread I make with soba noodles is dead gnocchi, hard to bite, and has a very poor taste. Yesterday, I also saw a question in Wukong's Q&A, and the question was like this: "What is the method of pure soba steamed buns?"

Buckwheat noodles and corn flour, purple rice noodles, bean noodles are the same as coarse grain noodles, coarse grain noodles have a common feature, that is, there is no gluten, or the gluten is particularly low, if you want to use these coarse grain noodles to make steamed bread, then you need a fermentation process, but this fermentation process pure coarse grain noodles can not be completed alone, because its gluten is too low, can not wrap the gas produced during fermentation, so the dough can not ferment at all, directly on the pot to steam it becomes a dead gnocchi. So how do you make steamed buns with soba noodles? Only with the addition of white flour can it be successfully fermented and made into fluffy and soft buckwheat steamed buns.

How to make buckwheat steamed buns.

Ingredients: 200 grams of soba noodles, 200 grams of high-gluten flour, 4 grams of yeast, 8 grams of sugar, 210 grams of warm water.

Step 1: Put the same amount of buckwheat noodles and high-gluten flour into a basin and stir well with chopsticks, then pour the yeast and sugar into warm water at 35 degrees, let it stand for two minutes and stir evenly, then pour the yeast sugar into the flour, stir while pouring water, stir into a flocculent, and knead it into a smooth dough. Cover with plastic wrap and wait for proofing.

Step 2: After about an hour, observe that the dough volume has become significantly larger, and there are some pores on the surface of the dough, poke a hole in the dough with your fingers, and the dough at the hole does not retract, indicating that the dough has been fermented in place.

Step 3: Sprinkle some dry flour on the panel, take out the fermented dough and start kneading and exhausting, kneading out all the gas generated during fermentation. Then the dough is arranged into long strips, and the evenly sized agent is cut off, and the raw embryo is arranged in an oval shape.

Step 4: Add an appropriate amount of water to the steamer, brush the oil on the steaming drawer, put the steamed bread embryo into the steaming drawer, cover the pot, and carry out the second proofing.

Step 5: After about half an hour, the size of the steamed bread embryo becomes larger, the feel becomes lighter, gently press with your fingers and rebound immediately, steam in a pot with cold water for about 15 minutes, turn off the heat and simmer for three minutes to take it out.

Buckwheat steamed bun making tips:

The ratio of soba noodles to white noodles is one to one, and the dough in this ratio can be very good, and the texture is a little rough. If you are not used to the rough texture of soba, you can reduce the amount of soba noodles, the smaller the proportion of soba noodles, the more delicate the texture, and vice versa, the rougher the texture. The soba in the dough can only make up to 50% of the dough, and any more will affect the fermentation.

After the dough is fermented, the pores inside the dough are very small, and it is not full of pores like the white dough after fermentation. Therefore, the dough of soba noodles is easy to vent, and you can knead all the gas out by simply kneading it for two or three minutes.

The second fermentation will directly affect the softness of the buckwheat steamed bread, so be sure to wait for the raw embryo to ferment in place before steaming, otherwise the taste will be harder.

The specific method of buckwheat steamed bread.

Ingredients: Soba noodles, flour, yeast powder, warm water.

Step 1: Take 200 grams of buckwheat flour and 200 grams of flour, pour them into the same basin and stir well.

Step 2: Pour 4 grams of yeast into 200ml of warm water, the water temperature is not hot, let it stand for about 1 minute, and stir well with chopsticks.

Step 3: Pour the yeast water into the flour, stir the flour into a flocculent shape, knead it into a smooth dough, cover it with plastic wrap, and let it rise to twice its size.

Step 4: Increase the volume of the dough by more than two times, take out the dough and sprinkle some dry flour, knead the gas generated during fermentation to disappear, and the dough becomes the size of the unfermented again.

Step 5: Wait for the volume of the embryo to increase, steam on cold water for about 20 minutes, turn off the heat and simmer for two or three minutes.

Tips: It is best to use high-gluten flour for flour, because buckwheat flour has no gluten, and using high-gluten flour can help buckwheat flour encapsulate the gases produced during fermentation, so that the dough will rise. If you use all-purpose flour, it is recommended to reduce the proportion of buckwheat flour, and do not use low-gluten flour, which will cause the dough to not rise.

Since you want to eat coarse grains, let's have a thorough and pure coarse grain steamed bun.

Buckwheat flour is a very nutritious food, which protects gastrointestinal health, promotes fibrinolysis in the human body, dilates blood vessels, inhibits the formation of blood clots, has an anti-embolic effect, and is also conducive to reducing serum cholesterol. Ideal for diabetics.

The ingredients can be made into 10 steamed buns, each about 77 grams.

Ingredients: 500 grams of soba noodles.

270 grams of water.

Yeast 5 grams.

The practice of pure buckwheat steamed buns.

Prepare buckwheat flour.

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Add the yeast to the water and slowly melt.

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After melting yeast water, pour it into flour, knead the dough well, there will be cracks, and if you are not afraid, put it in a warm and moist place for a shot.

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After fermented dough, knead it on the cutting board and exhaust it, there may still be cracks, don't be afraid, follow me to do it.

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Roll the dough into long strips and divide equally into 10 equal parts.

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There are still small cracks in each dough.

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Take a dough and knead it on the board, and it slowly becomes a smooth and delicate steamed bun.

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Put it in the pot and let it go for a second proofing, about half an hour.

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After the cold water boils, you can turn off the heat in 20 minutes, don't rush to open the lid after turning off the heat, simmer for another 3 minutes, and you can start the pot.

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The smooth and delicate buckwheat steamed buns are out of the pot, come to one, healthy and delicious.

Buckwheat noodles and corn flour, purple rice noodles, bean noodles are the same as coarse grain noodles, coarse grain noodles have a common feature, that is, there is no gluten, or the gluten is particularly low, if you want to use these coarse grain noodles to make steamed bread, then you need a fermentation process, but this fermentation process pure coarse grain noodles can not be completed alone, because its gluten is too low, can not wrap the gas produced during fermentation, so the dough can not ferment at all, directly on the pot to steam it becomes a dead gnocchi. So how do you make steamed buns with soba noodles? Follow me along:

The ingredients we need are soba noodles, plain flour, baking powder, appropriate amount of sugar, warm water, and <>

1.Prepare a basin, put the two kinds of powder in a one-to-one ratio into the basin, and add a small spoon of white sugar (people who need to control sugar can not add it, and add white sugar to promote fermentation).

2.Put the yeast powder in a bowl and add warm water to stir until it melts, and let it stand for about two minutes, especially for people who have just started to learn how to make steamed buns, this step is essential to activate yeast activity. (You can also put the yeast directly into the flour in this step).

3.The yeast water is poured and stirred in the flour, a small amount is poured several times, first into a flocculent shape and then kneaded into a smooth dough by hand, here the dough is covered and let rise for 5 10 minutes, kneading it softly.

4. Move the dough to the board and knead it repeatedly, when the dough is smooth and delicate, knead it into long strips, cut it into dough of the same size, and knead each dough into the shape of a steamed bun, all of which are done.

5. Put all the steamed bread into the steamer, cover the lid, do not immediately ** at this time, you have to rise for 30 minutes, the weather is warm in summer, the indoor temperature is high for 30 minutes has been able to ferment into the steamed bread twice as big, pick up a light fluttering, it is time to hit **, first boil over high heat, turn to medium heat and steam for 15 minutes to turn off the fire, do not open the lid, simmer for another three minutes, open the lid and take out the steamed bread, so that it can prevent the deformation and collapse of the steamed bread caused by sudden changes in temperature.

In addition to buckwheat steamed buns, buckwheat noodles, buckwheat buns, and buckwheat pancakes need to be added with an appropriate amount of white noodles to form. However, nowadays, soba noodles are sold in supermarkets that have been mixed with white noodles, so read them clearly when you buy them and avoid adding too much white noodles.