Chinese Food
Quinoa toast
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It's said that fat people are potential stocks. Tao agrees with that. For example, Peng Yuyan looked at the photos of his childhood, and then looked at his current figure. He sincerely admired his strict low calorie diet, unremitting fitness and self-discipline day by day. His daily fitness is not without salad. He likes to add quinoa in it. He even recommended it on ins and Weibo many times. Many people followed suit. Maybe some friends don't pay for this kind of star recommendation. A Tao says another data to convince you. Quinoa is a staple food in the hot Andes of South America. It is equal to the position of Chinese rice in the hearts of the common people. It has been cultivated and eaten for more than 5000-7000 years. If you have a chance to visit South America, you will know that there are 120 kinds of quinoa waiting for you. In addition, quinoa is considered by FAO as the only single plant that can meet the basic needs of human body
Cooking ingredients
Cooking Steps
Step1:Make a quinoa paste first. Wash 15g quinoa with proper amount of water.
Step2:Pour out the rice washing water. Then add 125g clear water again. Use rice cooker to paste rice. If there is no rice cooker, cover it with a small pot cover. Boil it over high heat. Turn the small heat to boil for 15 minutes.
Step3:The cooked quinoa paste is like this. It's a little softer than in the picture. But the overall weight is controlled at 120g. If it's not enough, add water to make up 120g. Then put the quinoa paste in the refrigerator to cool down.
Step4:Put 50g ice water, 20g whole egg liquid, 120g quinoa paste, 25g fine sugar, 3G salt, 5g whole milk powder, 250g high gluten flour and 3G high sugar resistant yeast into the bread machine or chef machine in sequence. Of course, you can also knead them by hand.
Step5:Stir the dough until there is no dry powder.
Step6:Then add 20g of pre softened butter. The butter is added after the dough is kneaded. It is called post oil method. Because the temperature of the grease rises rapidly in the process of mixing and friction. If the dough temperature is too high, it will affect the formation of the gluten.
Step7:Continue to stir until the dough can open the transparent film.
Step8:Roll the dough. Put it in a bowl and cover with plastic wrap for one fermentation.
Step9:Room temperature 28 ℃. Fermentation for about 1 hour. Dough volume twice.
Step10:Poke a hole in the dough with your fingers dipped with powder. The hole will not shrink or collapse. The fermentation level is just good. If the dough is shrunk, it means that the fermentation is not enough. If the whole dough is as deflated as a balloon, it means that the fermentation is excessive. Insufficient fermentation can continue to ferment. Over fermented dough can't be saved.
Step11:Spread some high powder on the table to prevent stickiness. Divide the dough into three equal parts.
Step12:Roll the dough. Then cover with plastic wrap and relax for 10 minutes.
Step13:Take a dough and roll it into an oval shape. If big bubbles come out, remember to prick them.
Step14:Roll up from top to bottom.
Step15:Roll three dough. Cover with plastic wrap. Relax for 15 minutes. Relaxation is very important in bread making. Fully relaxed dough has better ductility and is more obedient when shaping. It is not easy to rebound repeatedly. But pay attention not to relax too much. If it is too much, the dough will deform. When making shape bread, it is not solid enough.
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Cooking tips:1. High gluten flour with protein content more than 13.5% must be selected. Otherwise, it is difficult for the dough to form a film, and it is also difficult to make the taste of light drawing. 2. If you want to further improve the health and nutritional value of bread, you can replace 20% of high gluten flour with whole wheat flour. 3. The temperature is high in summer. If the dough temperature rises too fast when kneading, it will slow down the speed of film production. It is even difficult to produce film. So we need to refrigerate quinoa paste. This is the same with ice water. Of course, when the room temperature is low in winter, there is no need for ice water. 4. Bread machine or chef machine knead the dough. The time is not the same. Because the characteristics of different mixing tools are different. The film is fast and slow. It is normal. In fact, if you have the experience of kneading dough by hand, you know how to judge the texture of dough and the state of leaving the film. If you use the machine to knead again, it will be more relaxed. If you have no experience of kneading dough by hand, you will be confused. 5. Make bread
