Even if there is only one person to eat, but also to be delicate and decent, food, not only for the stomach, but also a taste and pursuit of life, to live a good life with heart, love and food engraved in the soul, in this world, only love and food can not be disappointed, please be kind to the person who cooks for you
Buckwheat is also known as black wheat, flower buckwheat, can be divided into sweet buckwheat and bitter buckwheat, usually we say buckwheat is sweet buckwheat, small triangle, light color, sweet buckwheat has a high starch content, mainly contains carbohydrates, proteins, minerals and a variety of vitamins, among which flavonoids are the highest in all grains, bioflavonoids can dilate blood vessels, participate in fat metabolism, control blood sugar, reduce blood lipids, and protect cardiovascular health.
Buckwheat is also rich in dietary fiber, which can strengthen the spleen and promote intestinal peristalsis, which is a good choice for friends with obesity and constipation.
For ordinary people, it is also very beneficial to eat buckwheat regularly, my family will prepare this coarse grain all year round, and fine pasta staggered with food is healthier, such as when making steamed bread, you can mix ordinary flour and buckwheat flour together, the steamed bread made of buckwheat flour alone has a lower gluten, and the taste will be slightly harder, today in order to consume the buckwheat flour at home, I made a 100% buckwheat steamed bread roll, because the taste will be rough, so I added the filling to improve the taste, so as long as the fermentation is in place, Steamed bread made with pure buckwheat can also be delicious.
【100% buckwheat steamed bread roll】
Ingredients: 500 grams of buckwheat flour, 270 grams of water, 5 grams of yeast powder, appropriate amount of raisins, appropriate amount of red dates, appropriate amount of cooked walnuts.
Steps:
1. 5 grams of yeast powder, melt with 270 grams of water, then add 500 grams of buckwheat flour and mix into a uniform dough, this dough will not be as soft as ordinary dough, but it will be easy to form a dough, and it is easier to knead the dough.
The kneaded dough is placed in a warm place and allowed to rise at room temperature until it is twice the original size.
2. Take out the fermented dough, re-knead and exhaust, and sprinkle an appropriate amount of dry flour if it sticks.
Use a rolling pin to roll out the dough into a rectangular sheet, it doesn't need to be too thin, a little thickness is more delicious.
3. If you don't get this step, spread the raisins, red dates, and walnuts evenly on the dough, leaving about 1 cm of blank space around it, roll up the dough from top to bottom, and cut it into small pieces with a knife.
4. Turn each small agent up, slightly sort out the shape by hand, arrange it into a circle, and place it in the steamer for the second fermentation, and the second fermentation can be about twice the size of the original.
5. The fermented steamed buns are steamed directly in a pot with cold water, and continue to steam for ten minutes after the water boils.
6. The steamed steamed buns can be taken out immediately, and stored in a sealed bag after cooling.
Tips:
If you don't like to eat whole grains, you can use flour instead of a part of buckwheat flour, such as a ratio of 55 or 73, which will make the taste softer;
When rolling steamed buns, try to roll the steamed buns tightly, so that the cloth is easy to loosen when steaming, and it looks better after forming.