How to make pasta with grape juice, how to make pasta with grape juice

The use of grape skins and seedsAfter the wine is made, the remaining grape skins and seeds are also good. The grape skins and seeds are separated into grape skins and grape seeds after drying, and the dried grape skins are very rich in nutrients, and they can be added to soup, porridge, steamed buns, and pancakes, similar to the use of raisins and wolfberries, which is also very good.

The resveratrol content in grape skins and proanthocyanidins in grape seeds are higher than those in other parts of grapes and most other fruit trees, and have extremely high medicinal value, and have become an important nutritional and medicinal commodity in the world.

Huaihua is a place rich in grapes, every year at the beginning of summer, until the early winter, you can eat fresh grapes, when the grapes are on the market, Dad will buy hundreds of catties to make his own wine, look at the grapes piled up like a hill at home, the joy of the harvest envelops me, I squeezed some grape juice to make soft European bread, sweet and sour taste, very suitable for summer to eat.

Among the many breads, the European bread is the most magical. Thick and soft European bread, mixed with high-fiber, grains, nuts and other ingredients, the surface is crispy, but the inside contains appetizing fruits, which is most suitable for comforting our empty stomach after waiting for a night.

Ingredients: 250 grams of high flour, 15 grams of honey, 3 grams of yeast, 85 grams of ice water, 86 grams of grape juice, 12 grams of butter.

Excipients: 25 grams of chopped walnuts and 30 grams of raisins.

Process: All ingredients are ready.

Place the grapes in a portable juice cup and squeeze the juice.

Strain the must.

Pour the flour into the bread bucket and pour the grape juice in.

Add honey, yeast, salt, ice water, set a kneading program, and after 10 minutes, the dough is kneaded.

Pour the room-temperature softened butter into the bread bucket and set the kneading program for another 10 minutes.

Add the nuts and set the dough setting.

After an hour and a half, the dough is ready to rise.

Sprinkle the cutting board with dry powder, place the dough on the plate and vent.

Divide into equal weight agents.

Roll the dough into a round shape and roll it up from top to bottom.

Put in the mold and place the mold in a warm, moist sealed space for the second shot.

When the dough is in the second shot, make a printing mold according to your preference, and place the pieces of paper on the dough in the second shot.

Sift the flour. When everything is done, sprinkle a little more flour so that the pattern is more obvious.

Bake in a preheated oven at 180 degrees for 15 minutes.

Tips: 1. Choose as dark as possible for grapes, so that the color of the bread will be better.

2. The oven temperature is set according to its own oven temperature, and this recipe is only for reference.

Let people who love drinks drink healthy.

Raw preparation: 2 kg of grapes, 500 ml of mineral water, a small amount of flour.

Fresh grapes. The steps are as follows:

1. Pour a small amount of flour into a large basin of water and stir well, then rinse the grapes and put them into the prepared noodle water.

2. The grapes gently swing back and forth in the surface water to feel the dirt on the grapes being washed off, and then put them under tap water to clean them and control the moisture to dry.

3. Pour the mineral water and grape granules into the pot and cook for 10 minutes to turn off the heat, then crush the grape granules with a spoon, or wrap the grapes in gauze and crush them.

4. Finally, the juice in the pot is filtered out, which is grape juice. Put the remaining pulp and grape skins in a pot and slowly stir over low heat to form a grape jam.

5. The grape juice made in this way is the most perfect taste, clean and delicious.

Do you need to add water to press grape juice?

Dietitians recommend that you do not need to add water when squeezing grape juice. Because grapes themselves are rich in water. If water continues to be added during the extraction process, it is likely to destroy the nutrients in the grapes.

Drinking more grape juice is more beneficial to the body because when you squeeze the juice, it helps the nutrients in the grapes to be better released and absorbed by the body. When extracting grape juice, it is advisable to add some honey. Honey is rich in minerals.

These elements help to replenish the body's nutrients, which will make the juice of the grapes very tasty.

Grape juice. How to choose grapes.

1. Peel color: choose dark peel, this color of peel ensures the sweetness of the grapes inside. If it is a large green grape, it is usually sour and not ripe. If you have a sweet tooth, you have to choose black-skinned grapes.

2. Size: The larger the grape, the better it is, and it is easy to use, unlike the small grapes, which have no meat after the Hu is removed, and the large grapes also represent ripeness, and the possibility of being sour grapes is small. If you choose sweet grapes, choose large grapes.

3. Weight: The weight of the fruit is the most important. Eating fruit is mainly about its water and sugar. Who would want to eat fruit if it didn't have water? Therefore, it is advisable to choose grapes that have more water and are heavier.

If it is still quite troublesome to squeeze grape juice, here I can recommend a green grape juice - Patsena grape juice, Pastonian grape juice.

Bacthenine grape juice.

100% completely natural production, selected and extracted, stirred, filtered and heated into the bottle, all done in Brazil, without the addition of concentrated grape juice, no water, no added colours, no added flavours, no added chemicals, no added preservatives, this is a truly pure freshly squeezed grape juice.

How should grape juice be made? Come and get it

The grape cake that can be made in three minutes, if the Lord is like a chong, he will have it!

Introduction: The hair cake is delicious and simple, especially the microwave oven only takes 3 minutes to make the nutritious and delicious hair cake. When the grapes are on the market in large quantities, buy some to make a cake for the children!

Number of diners: 1-2 people.

Ingredients: Ingredients: 100g flour, 100g grapes

Excipients: 20g sugar, 3g yeast

Steps: Prepare the ingredients.

Wash the grapes, remove the pits, and put them in a food processor.

Beat into juice. Put the flour and sugar yeast in the microwave oven bowl.

Add the grape juice and mix well.

Smooth the dough and leaven.

About 1 hour or so, in the summer, the noodles are ready, you can add some preserves.

Place in a micro-oak morning wave oven.

It's done in 3 minutes.

The finished product is fragrant.

1. Fermentation seeds: Wash the Jufeng grapes, put the peeled skin into the container, add some water to cover the lid and ferment. It can be used when the surface is whitish and the wine smell is strong. The current temperature is about two days;

2. Mix the dough: pour the unleavened grape juice from the potatoes, add flour and form a dough;

3. Dough fermentation: fermentation can be completed in about half a day;

4. Molding: Knead in a little alkaline water, and the amount depends on the fermentation of the noodles. Divide the dough into a dough and make it into a round steamed bun shape;

5. Steaming: Put cold water into the pot, hit **, steam timer, 15 minutes. After a few minutes, open the lid and remove.

There is also a grape juice recipe below.

Wash the grapes, remove the stems, put them in a small pot, wash them with your hands, and mash the grapes (okay, this step is a little more brutal, but I think the boiled ones that are mashed with your hands taste better.)

Boil over medium heat until boiling, continue to crush with a spoon while cooking, and continue to cook on low heat for about 12 minutes after boiling, and you will see that the color becomes richer.

After cooking, turn off the heat and let it dry until it is warm, then strain it into a bowl with a colander, and when straining, you can use a small spoon to crush it to fully squeeze out the grape juice, and then you need to filter it a second time! This time, it's good to just filter it into a cup.

Material: bai

Salt 3 grams Sugar 30 grams.

250 grams of bread flour or bread flour.

Dry yeast 4 grams.

1 egg.

Milk 90 grams.

30 grams of butter.

Raisin bread preparation.

Remove the butter from the refrigerator and let it thaw at room temperature.

3 grams of salt, 30 grams of sugar, and one in a corner of the bread bucket.

Pour 250 grams of flour, dig a hole in the flour and bury it, beat 1 egg, and pour 90 grams of milk (you can reserve about 10 grams to see the absorption of flour).

Let the bread maker knead the dough for 10 minutes.

Cut 30 grams of melted butter into small pieces and continue to knead for 20 minutes.

Knead the dough for a total of 30 minutes, pick it up and look at the glove film.

In my bread maker, if you want to knead the hand mask, you need to add at least 20 more minutes to knead.

The yogurt fermentation function on the bread maker I use first ferments for 2 hours, and the dough is twice the size of the original dough. The dough will not retract when pressed with your fingers.

Take out the dough and press it, drain it, divide it into three equal parts, cover it with plastic wrap and let it rise for 15 minutes.

Roll out into long strips and put in the raisins.

During the second fermentation, it is already coated with tin foil, which isolates part of the heat, so it is fermented for at least about 1 hour. in order to send it to 8-9 points.

Place the 3 bread balls in a bucket one after the other.

Wring out the gauze soaked in hot water, put it on the bucket, start the secondary fermentation, and ferment for 30-40 minutes. My machine needs to ferment for about 1 hour to reach 8-9 minutes.

Wrap the outside of the bread maker in tin foil. lest the heat be too strong when baking for a while, the bread made will be black and the outside.

Custom bake" function, the total length is set to 45 minutes. First, fold the gauze and bake it at the mouth of the bread bucket for 35 minutes.

Didn't the top of the bread color much in the last 10 minutes? Remove the gauze, cover the top of the bread, press a piece of paper against the top lid, a little higher than the top layer of the bread, and bake for another 10 minutes.

Take out the bread bucket and remove it from the mold after 10 minutes.

Let cool before slicing.

Raisins to make pasta, you can say raisins in the interview, and then steam.

You can also put raisins on the surface of the interview and then steam the pasta.

It's all possible.