The oat steamed bread made by combining black whole wheat flour and oats is rich in nutrients, low-fat and sugar-controlled, and the more you eat, the thinner you get

 

Today I will share with you the black whole wheat steamed bread made of black whole wheat flour and oats, the combination of the two is not only more nutritious, but also has a better taste, there are 2 points in the process of making whole wheat steamed bread, the first point is that the water absorption of black whole wheat flour will be higher than that of ordinary flour, and it is necessary to give a little more when giving water, if the dough is hard, it will also affect the taste of the steamed bread, which will make the taste hard, or it is not easy to get up, the second point is that the gluten of black whole wheat flour is relatively weak, and it may not be twice as big when the dough is raised. Because there is not enough gluten support, so don't wait for it to grow to 2 times the size when the dough is raised, so as not to over-proof, you can decide the proofing time according to the different seasons, the proofing time is generally about 40 minutes in summer, and the proofing time is slightly longer in winter, about an hour and a half, and the proofing to the obvious honeycomb hole can be done; If you like it, you can try it!

【Ingredients】200g of black whole wheat flour, 50g of oatmeal, 3g of yeast,

【Directions】

Add 3g of yeast to 130ml of warm water and stir to dissolve;

Prepare 200g of black whole wheat flour poured into a bowl, black whole wheat flour has not been refined, rich in dietary fiber, insoluble fiber in coarse grains can promote intestinal peristalsis, low sugar satiety, add 50g of oatmeal, stir well, oats are also rich in protein and dietary fiber, comprehensive nutrition, can reduce cholesterol and blood lipids;

Pour the melted yeast water into the flour, stir while pouring the yeast water, stir into a flocculent, knead it into a medium-soft and hard dough, and let it rise for about 40 minutes;

The proofed dough has rich honeycomb holes, after waking up, take it out and knead and exhaust, be sure to put it on the board and knead it repeatedly, and discharge all the gas, so that the kneaded steamed bun will be more chewy and more delicious;

Roll the dough into long strips, knead the surface smooth, then cut it into evenly sized dough pieces, and put it on the steaming drawer twice to let it rise for half an hour;

Proofing until the volume becomes significantly larger, steam in a pot with cold water, boil the water and steam for another 15 minutes, turn off the heat and simmer for 5 minutes, to avoid the steamed bread suddenly suffering from cold air, causing the steamed bread to collapse, and the fluffy and soft black whole wheat oat steamed bread will come out of the pot;

Summary of the practice of whole wheat steamed bread:

1. Whole wheat flour contains bran, and the water absorption will be relatively more;

2. Adjust the time of steaming steamed bread according to the size of the steamed bun, and the steamed bread will also lead to dead noodles if the steamed bread is not steamed;