Steamed bread with sweet dew

Steamed bread with sweet dew

Introduction:

"Nutrition and food review" traditional steamed bread digests quickly after eating, has high blood sugar peak value, hunger comes quickly, and has a large amount of food. The addition of CF3 mannan oligosaccharide can reduce the grain composition, but prolong the energy supply time, and avoid the conversion of excess sugar into fat. At the same time, dietary fiber intake can also reduce fat absorption, accelerate cholesterol metabolism and eliminate constipation

Production steps:

Step 1: mix the flour, corn flour, yeast and steamed bread improver according to the above proportion, add 460ml of warm water at about 40 ℃, knead into a uniform dough, cover with drawer cloth, and ferment for 4-6 hours at room temperature or in a water bath (40-45 ℃). At the same time, soak 200g manna powder in 200ml warm water and let it stand for 3-4 hours.

Step 2: take out the fermented dough, add the soaked manna powder and alkali noodles, knead well, and wake up at room temperature (or 20-30 ℃) for about 20 minutes.

Step 3: sprinkle a little flour on the table, knead the dough into long strips, cut it into uniform rectangular shape with a knife, and steam it in a steamer for 20-30 minutes to make coarse grain steamed bread.

Materials required:

Flour: 500g

Corn flour: 300g

Manna powder: 200g

Yeast: 10g

Steamed bread improver: 0.3%

Alkali noodles: 1.5g

Water: 660ml

Note: with similar ingredients, you can make cakes, Wowotou, pancakes, etc.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original