Is Arowana wheat core flour suitable for babies to add complementary food flour?

God-given Australian wheat, Arowana Australian wheat core flour is as delicious as a new life.

When I first saw Australia, it was a touch of fresh greenery, a blue sky, a breath of fresh air mixed with the smell of grass, and a vast ocean that enveloped this land that God particularly preferred. From New South Wales and Western Australia to Queensland, Australia has 4,000 kilometres of wheat-growing belts. The Murray-Darling Basin is one of the main producing areas of high-quality Australian wheat, where the average annual sunshine is more than 3,000 hours, the climate is mild and dry, and the 300 million years of alpine ice and snow melt water nourishes the growth of Australian wheat.

God-given wheat** growing area, making Australian wheat delicious like a new life. Arowana Australian wheat core flour was born in this land of God's favor.

The rotation system is only for good food and healthier.

In line with this God-given environment, Australia has maintained the traditional agricultural model of wheat and sheep rotation in accordance with the laws of nature, and Australian wheat cannot be cultivated continuously on the same field, but must be rotated. "This is good for improving soil fertility and controlling weeds and pests and diseases. Experts explain that rotational tillage can also add natural organic nutrients to the land and minimize the use of chemical fertilizers to ensure that Australian wheat is pure and natural.

Rotation farming and luxury planting have achieved the extraordinary quality of Arowana Australian wheat core flour, which has become many high-end pasta dishes in the world**, and is also wildly sought after by many children and green organic people.

First of all, you have to see how many months your baby has, if the month is too small, add complementary food to be cautious, do not eat salt, and do not let the child eat too much, Arowana sells core powder is still good, but after all, he is flour The child's digestive function is not strong enough, it is better to be cautious.

Yes, as long as it is regular, wheat flour can be used to supplement children's nutrition.

Arowana wheat core powder is still the best choice for babies to add complementary food.

Conventional flour can be used for supplementary food for babies, and there is not much attention to it.

Arowana wheat core noodles, my grandson was about five months old, I cooked small noodles for her, added some meat puree and vegetable puree, the meal was very fragrant stew, there were two or three spoonfuls, I love to eat that fat, very lovely.

Yes, you can add complementary foods to your baby.

Wheat core flour is the flour that removes the bran and germ, with high processing precision and low ash content, wheat flour should be medium gluten flour, and the general biscuit is low gluten flour can also make biscuits, otherwise you mix a little starch.

How old is the baby, you can't be too anxious to add complementary food.

Arowana wheat core flour is a kind of all-purpose flour, multi-purpose wheat core wheat flour, suitable as a ration for babies to add complementary food.

bread flour strong

flour) refers to flour with an average protein content of about 10, usually the protein content above can be called high-gluten flour. High-gluten flour is darker in color, more active and smooth in itself, and cannot be grasped by hand.

easy to form clumps; Because of its high protein content, it has strong gluten, and is often used to make bread and noodles with elasticity and chewiness. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs). In terms of cakes, it is limited to high-ingredient fruit cakes.

Medium all-purpose powder: milky white in color, between high and low powder, semi-loose physique; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. (Note:.)

Generally, flour that is commercially available without special instructions can be used as all-purpose flour. And this kind of flour packaging is generally marked on it, suitable for making buns, dumplings, steamed buns, noodles).

Low-gluten powder: the color is white, and it is easy to form a clump when grasped by hand; Low-gluten flour has an average protein content, low protein content, and less gluten, so it is also weak, so it is more suitable for cakes, muffins, biscuits, tart crusts and other pastries that need a fluffy and crispy texture.

To put it more simply, you grab a handful of flour with your hands, then clench it into a ball with your fist, then release it, and gently weigh the dough with your hands. If the dough can maintain its shape during the gentle rubbing process, it is a low-gluten flour.

High-gluten flour refers to flour with an average protein content of about %, and usually the white matter content of A. angustifolia can be called high-gluten flour when the content of white matter is above %. Tall gluten flour is darker in color, more active and smooth, not easy to form a clump by hand, because of the high protein content, so the gluten is strong, and it is often used to imitate the belt to make bread and noodles with elasticity and chewiness. It is mostly used in pancakes and cream hollow cakes.

Introduction of Arowana multi-purpose wheat core powder:

Specifications: 1kg, 5kg, 10kg.

Features: Good and wide adaptability, to meet the daily needs of family pastry making.

Product Description: Based on meeting the daily pastry making needs of Chinese families, it has good versatility. Making dumplings and noodles is smooth and chewy, and making steamed buns and buns have good proofing.

It is suitable for family daily steamed buns, buns, dumplings, noodles, pancakes and other types of pasta.

Yes, here are the steps:

One: Put the Arowana multi-purpose wheat core wheat flour, sugar, salt, milk powder, and yeast in a large bowl in advance and stir roughly with an egg net. Milk and butter can be served on ice, and do not need to be warmed.

2: Knead all the ingredients in step 1 into a smooth dough to pull out a strong film.

Three: Cover with plastic wrap and place in a warm place to ferment, when the dough rises to double the size, take out the exhaust, knead it round and let it stand for 20 minutes.

3. Divide the dough into 3 parts, knead them separately and stand for 15 minutes, roll out the round small dough with a rolling pin and roll it up for 15 minutes.

Four: Roll out the olive shape again, roll it up, put it in the mold, carry out the second fermentation, ferment to 8-9 minutes, send it to the preheated oven, and bake for about 50 minutes at 190 minutes. I use the three-energy golden corrugated toast box and Hai's oven, you can adjust the temperature and time according to your own mold and oven characteristics, not necessarily completely use this temperature.

Five: After baking, the toast is demolded and placed on the drying net to cool, and put it in a fresh-keeping bag to seal and store at room temperature. If you can't finish eating it for a long time, slice it in advance and freeze it in the refrigerator. It can be served with milk, and if you like jam, you can also spread some.