How to eat wheat bran 20, how to make wheat bran delicious?

Ingredients: wheat bran flour, fresh milk, eggs, sugar, salt, peanut oil.

Excipients: resistant to high-sugar yeast grams.

Preparation of wheat bran bread.

1. Beat the eggs.

2. Pour in 100ml of fresh milk and stir well.

3. Put the flour in a basin.

4. Add sugar and salt respectively and stir well.

5. Pour in the milk and egg mixture.

6. And into no dry powder.

7. Knead it into a dough and let it stand for more than 2 hours.

8. Peel off the dough that has been standing, pour in yeast and 10ml of milk, and knead for 10 minutes.

9. Peel it open and pour in peanut oil.

10. Knead the dough with grasping and kneading with beating.

11. Knead into a dough and let it ferment until it is twice as large.

12. Exhaust by hand pressure.

13. Then make it into bread blanks and carry out secondary fermentation.

14. After fermentation, pinch them one by one, or you can shape them into random bread shapes, preheat the oven at this time, and heat them at 180 degrees for 10 minutes.

15. Put it in the oven, heat it at 170 degrees for 20 minutes, and 6 minutes after stinging.

16. a finished product.

Wheat bran is a by-product of wheat processing and is commonly referred to as wheat husk. Wheat bran will be shed after peeling, it is in the form of small pieces of flakes or powder, and the taste is slightly fragrant. Although it is a by-product, it is actually quite versatile.

It can be used as a food, and although it tastes almost nothing, it tastes good when added to sugar. Secondly, it can also be used as a medicine, although the effect is not very strong, but it still has a soothing effect. In addition, it can also be used as feed, and a little added when feeding the chickens is also appropriate to provide nutrients to the chickens.

Finally, it can also be used as an ingredient in sake brewing.

The correct way to eat wheat bran is as follows:

1. A plate of 800g high-gluten flour. 150g fine wheat bran. 6g of Angel yeast powder in a small bowl. Add a spoonful of granulated sugar. Bring warm water to a boil and let stand for five minutes.

2. Slowly pour the yeast water into the flour. The total amount of water is 430g, the water absorption of flour is different, it is best to add it in parts, not at one time, and then add it as appropriate according to the water absorption of flour. Stir into small dough flocculents.

Put it on the board and knead it evenly to form a smooth dough, and the dough for making steamed bread should be slightly harder, which is easier to form.

3. Cover the inside of the enlargement pot and ferment. When it is twice as large, the time will be slower in winter and about an hour and a half in summer according to room temperature. Poke a hole in the middle of the dough with your hand, if not, the dough is ready.

4. Put the dough on the panel and knead and exhaust it in place, and the smaller and more uniform the cross-sectional holes after the dough is cut, the better, so that the kneading of the steamed bread will be smoother, and the surface of the steamed steamed bread will be smoother.

5. Knead into long strips. Cut into dough of the same size, I made a relatively large one, about 107g each. Sprinkle some dry flour on the panel, knead the dough evenly, smooth the surface and shape and knead round.

6. Shape and knead the remaining dough in turn. After shaping, the raw embryo is allowed to stand for 20 minutes for secondary fermentation. Steam in a steamer over cold water for 18 minutes. After turning off the heat, simmer for five minutes before opening the lid, otherwise, the sudden cold will cause the steamed bread to retract and produce unsightly hard spots on the surface of the steamed bread.

The correct way to eat wheat bran can be made into biscuits or porridge.

Wheat bran contains high-fiber ingredients, the use of handicrafts with wheat bran, can take a lot of high fiber, reduce cholesterol, and wheat bran is eaten in many ways, wheat bran can be put together with some wheat flour to make cookies, or can be used to make wheat bran soup porridge.

Precautions for wheat bran as feed

1. Feed the calves with wheat bran.

The calves are still relatively weak when they are first fed, so they can not be fed too much wheat bran, which accounts for about 10% of the concentrate feed, and the digestive capacity is further strengthened as the calves grow and feed intake increases.

2. Feed sheep with wheat bran.

In the early stage of rearing, i.e. from weaning to skeleton growth, the proportion of wheat bran in concentrate can be maintained at 13%-14%.

3. Feed breeding sheep (ewes) with wheat bran

With the increase of lactation after the ewes give birth, the proportion of wheat bran in concentrate feed decreases to 14%-15%.