How to make steamed bread with bean flour sorghum noodles, how to make steamed bread with sorghum no

You can mix some white flour appropriately.

If you want to make delicious steamed bread with bean flour and sorghum noodles, first stir these two kinds of noodles well, then blanch half with hot water, and then use yeast warm water to make the noodles evenly, and you can make steamed bread after 40 minutes.

Main ingredients: 150 grams of sorghum flour, 3 grams of yeast, 160 grams of water, 10 grams of sugar, 150 grams of plain flour.

1. First, mix water, yeast, sorghum flour, plain flour (also known as medium flour) and sugar.

2. Kneaded into a three-light state, that is, the state of basin light, face light, and hand light.

3. Cover the kneaded dough with plastic wrap, ferment it indoors, ferment it until it is about twice the size of the original dough, poke the hole with your fingers, and do not retract or collapse.

4. The fermented dough is vented, and then the dough is divided into 10 small doses.

5. Then knead each small agent again and arrange it into the shape of a steamed bun embryo.

6. Put the steamed bread embryos kneaded in turn into the steamer, cover the lid, and let rise for 15 minutes.

7. Boil, turn to medium heat for 20 minutes, turn the heat off and simmer for 5 minutes before boiling.

8. Finished product drawing.

Ingredients: 450 grams of flour.

50 grams of sorghum flour.

Water 250 grams.

Salt 3 grams. Sugar (optional) 20 grams.

100 grams of flour (戗面).

Baking powder 4 grams.

The practice of sorghum flour steamed buns.

Place all powders in a mixing drum.

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Mix a few times in the first gear of the machine to mix the powder evenly, add water and knead it into a dough, and stir it into a smooth dough in the third gear, about 5 minutes

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The kneaded dough is rounded and put into the pot for fermentation, if the time is tight, the fermentation step can be omitted, and the kneaded dough can be directly divided and shaped

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The fermented dough is mixed with about 100 grams of flour, pressed and folded repeatedly, so that the flour is evenly kneaded into the dough, and the flour should be added little by little

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The kneaded dough is divided, divided into 100 grams, or directly rolled into slices and rolled up and cut into sections

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Round steamed bun Take a dough and press it repeatedly, no less than 50 times, and knead it round after the surface is smooth.

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The front is very smooth and there is wood.

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The bottom is closed in the middle.

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Prepare warm water in the steamer, put the shaped dough in the pot, and cover the lid for secondary fermentation.

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Ferment until the fingers press gently, the dough will quickly rebound and can be steamed, it is not recommended to ferment too much, the steamed bread will continue to expand during the steaming process, and too much fermentation will affect the taste

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The heat is turned off for 20 minutes, and the heat can be simmered for 3 minutes, and the soft and beautiful steamed buns are ready ( °u° ).

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The sorghum rice is processed into flour, dissolved with a bag of dried yeast, and warmly watered. Mix with dry yeast with warm water. One bag of dried yeast, two bowls of noodles.

You can put some white flour. Then stir well to form a smooth dough and place in a sunny or warm place to allow the flour to rise. After fermentation, knead repeatedly to allow the gas in the dough to escape.

Then the steamed buns begin to be steamed, which can be formed into small balls one by one and steamed in the pot. Steam for about 30 minutes.

Mix the flour and sorghum flour with the fermented old leavened noodles, add a little warm water to melt the edible alkaline noodles and pour them into the basin, and mix all the ingredients into the dough;

Let the dough stand for 15 minutes, then take out the dough, knead the dough into strips and then cut it into a small ball, knead the small dough into a bun-like dough and put it in the steamer;

Wait for the dough to steam in the steamer for 20 minutes before picking it up and removing it from the pan.

It is to grind the sorghum into flour, then put yeast powder, baking soda powder, and then ferment it.

The method of steamed bread is the same, but the flour used is different.

Yes, sorghum flour, bean flour and white flour can be mixed in proportion to make steamed bread, which we call hybrid noodles steamed bread.

Pour the flour, sorghum flour, bean flour and yeast into a bowl.

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Add an appropriate amount of warm water and form a smooth dough.

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Let it ferment in a warm place for two or three hours.

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Add an appropriate amount of baking soda and knead well.

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Make the kneaded dough into the shape of a steamed bun.

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Put the steamed buns on the pot drawer and let them ferment for another 20 minutes.

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Then**steam, steam for twelve minutes after gassing.

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After steaming, it can be eaten out of the pot.

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OK. Steamed out is basically a coarse grain steamed bun, it is still very delicious, and I myself made a lot of small steamed buns at home. It's good to eat, and here's a small steamed bun I made myself.

What is the ratio of sorghum flour, bean flour and white flour?

How to make sorghum noodles, soybean noodles, and steamed steamed buns with buckwheat noodles.

How to make multigrain steamed bread: Ingredients: 120 grams of sorghum flour, soybean flour, buckwheat flour, and whole wheat flour Yeast powder, flaxseed, step 1:

First blanch the corn flour with boiling water, let it dry for a while, step 2: put several kinds of flour together and add yeast, use soaked flaxseed water and form a dough, cover with a damp cloth and let it rise for 30 minutes. Step 3:

Knead the dough into a smooth dough and stack it in half to make a cross steamed bun, or make a hollow small bun. Step 4: Steam in a pot with cold water for 20 minutes, turn off the heat and remove from the pot.

The taste is sweet and nutritionally balanced.

Add a little sorghum, soybean flour, salt, sugar, water, yeast powder to the bowl, stir it, and let the dough rise for a while, then make steamed buns and put them on the pot to steam.

When steaming steamed bread with sorghum and soybean flour, you need to mix it with wheat flour, because sorghum is a steamed steamed bun from coarse grains, and the taste is not very good. When the dough is raised, use warm water to dissolve the yeast. Place the dough in a warm environment and let rise to twice its size.

Step 1: Pour the weighed sorghum flour, bean flour and gluten flour into a large container and stir well. Pour the yeast and sugar into warm water at 35 degrees Celsius, let stand for two minutes and stir well.

Step 2: Pour the yeast sugar into the flour, stir while pouring the water, stir the flour into a flocculent, and knead it into a smooth dough. Cover with plastic wrap and set aside for fermentation.

Step 3: Observe that the dough volume becomes about twice as large, poke a hole in the middle of the dough, and the dough does not shrink at the hole, indicating that the dough has been fermented. Remove the dough, sprinkle some dry flour and start kneading and venting.

Step 5: Pour an appropriate amount of water into the steamer, brush a thin layer of salad oil on the steaming drawer, put the raw embryo into the steaming drawer, cover the pot, and carry out the second proofing.

Step 6: Wait for the volume of the embryo to become significantly larger, rebound immediately after gentle pressing, ** steam for 15 minutes, turn off the heat and simmer for 3 minutes before you can get out of the pot.

Of course, high-gluten flour can be used to make steamed buns. And the steamed bread made is stronger than the steamed bread made from ordinary flour, and has the unique aroma and sweet taste of wheat flour.

Cake flour:(bread flour, strong flour) refers to flour with an average protein content of about about one, usually the protein content above can be called high-gluten flour. High-gluten flour is darker in color, more active and smooth, and it is not easy to form a clump when grasped.

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.