Is the taste of multigrain steamed bread coarse and hard? Master 2 skills, delicate and soft, out of the pot children rush to eat

 Today I would like to share with you one of the most common coarse grains on my dinner table - black whole wheat flour;

The taste of black whole wheat flour is relatively rough, because it retains the bran and endosperm, but black whole wheat flour is the most comprehensive in nutritional value, rich in nutrients and low in calories, and has a strong sense of satiety.

Today I will share with you a method to make your black whole wheat steamed buns fluffy, soft and sweet, the key is that the taste is not hard;

At this time, many friends will want to say, is it to add white noodles to neutralize the taste, in fact, this is also a good way, adding white noodles is generally 1:1, but today we are not adding white noodles, and as long as you master 2 tips in the production process, you can make delicious black whole wheat steamed buns without adding white noodles;

The first skill: hot noodles, most of the water used in the process of making steamed bread is replaced with boiling water, and boiling water is used to blanch the noodles, through the gelatinization of starch, the taste of black whole wheat flour after scalding noodles will be more delicate, not very rough, and the viscosity will increase;

The second skill: add an appropriate amount of dried fruits to neutralize the taste, children like to eat some sweet taste, but they are afraid that the sugar is not good, at this time you can choose to add a small amount of dried fruits, I add raisins, this is very common, when you bite into the raisins, it is sweet, but the sweetness in the raisins is mainly glucose and fructose, and there is almost no sucrose, so you don't have to worry about gaining weight after eating raisins in moderation, as long as you pay attention to the above 2 tips, you can make delicious black whole wheat steamed buns, Who wouldn't love soft and sweet steamed buns? If you like it, you can try it!

[Ingredients] 500g of black whole wheat flour, 170g of hot water, 100g of warm water, 15g of sugar, 5g of yeast, 50g of raisins;

【Preparation of black whole wheat steamed buns】

1. Prepare the required raw materials first, 500g of black whole wheat flour, 5g of yeast, 15g of sugar, and 50g of raisins, which are the main raw materials used;

2. Pour the prepared black whole wheat flour into a large basin, use 170g of boiling water to scald the noodles, the boiling water should be just boiled, stir while pouring, whole wheat flour contains bran, the water absorption is higher than that of ordinary flour, usually the water consumption of 500g flour is about 250g, and the water consumption of whole wheat flour is about 270g, so take a large part of the water to scald the noodles first; Once stirred into a flocculent, set aside and let it cool slightly;

3. Add 5g yeast and 15g sugar to the prepared 100g warm water, stir until the yeast and white sugar dissolve, the white sugar is here to promote yeast fermentation, if you want to eat sweet, the amount of white sugar should be increased appropriately, and the yeast should be replaced with high-sugar resistant yeast;

4. At this time, wash the prepared raisins to wash off the dust on the surface;

5. Wait for the flour to dry until it is warm, then pour the prepared yeast water into it, stir while pouring, stir into a flocculent, add the cleaned raisins, knead the dough with your hands, it doesn't matter if the kneading is not smooth at first, put it aside for about 5 minutes, and then knead, and it will soon be smooth;

6. After the dough is kneaded, put aside to proofing for 1 hour, the gluten of black whole wheat flour is relatively poor, and there are rich honeycomb holes when fermenting, and it does not need to rise to 2 times the size, and its fermentation time will be slightly longer than that of ordinary flour;

7. After the dough is proofed, take it out and knead it again to exhaust it, and the size before the kneading is almost the same;

8. After the dough is kneaded, knead it directly into long strips, cut it into evenly sized dough pieces, about 70g each, take a dough agent, arrange it from the outside to the inside, and arrange it into the shape of a steamed bun, so that the steamed bun is ready;

9. After all the steamed buns are done, put them on the steaming drawer for 2 proofing, and proofing until the volume becomes significantly larger, and it feels light and fluttering when you pick it up, which means that the fermentation is good and you can steam it in the pot;

10. Steam in a pot with cold water, boil the water and steam for another 15 minutes, the steaming time should be determined according to the size of the steamed buns, the steamed bread should be steamed for a little longer, turn off the heat and simmer for 5 minutes before coming out of the pot;

11. The fluffy and soft black whole wheat steamed bread will be out of the pot, the taste will not be rough, and occasionally you can bite into the sweet raisins, the taste is sweet, the wheat fragrance is rich, and the children at home will no longer resist the whole wheat steamed bread, and they will rush to eat it when they come out of the pot;

12. The steamed buns can be eaten directly, or they can be eaten with vegetables, and those that cannot be eaten at one time can be stored in the refrigerator for about 5 days, and can be stored for about 3 months when they are cryostead.

Summary of the practice of black whole wheat steamed bread:

1. Raisins can be replaced with other dried fruits that you like to eat, such as blackcurrants, cranberries, etc.;

2. Friends who are not in the fat reduction period can make it sweet, add a little white sugar or brown sugar, and the general amount of sugar is about 80g;