Chinese Food
Quinoa bread
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Quinoa is the only whole grain, whole nutrition and complete protein basic food. Endosperm accounts for 68% of the seeds. It has nutritional activity. The protein content is as high as 16% 22% (beef 20%). Its quality is equivalent to milk powder and meat. It is rich in a variety of amino acids, including all nine essential amino acids necessary for human body. It is suitable and easy to be absorbed. Quinoa meets the needs of human beings for food safety, health, nutrition and nature. After 2005, it has become a hot fashion health food in the world. The general practice of quinoa is to cook porridge, rice, salad, etc. And I want to put it in the bread. This bread is made of multi grain flour. Tibet quinoa with quinoa Jun is a low sugar and low fat healthy bread.
Cooking ingredients
Cooking Steps
Step1:Prepare quinoa 40g. Soak for about 2 hours after washing. It's good to have buds. Mr. quinoa's quinoa has no impurities. Just rub it a little.
Step2:Soak quinoa and control the moisture content. Pour into the baking tray and spread. Bake in oven at 150 degrees. No preheating for about 20 minutes. The water is dry. Just try the taste is ripe. Turn it over during baking. Heat it evenly. Don't burn it. It's not cooked yet.
Step3:Mix the flour, sugar, yeast and water. Mix well. Transfer to the chopping board and rub. Use the rubbing method to rub back to the outside. ☞ if the room temperature is higher than 25 ℃, it is recommended to knead the dough with ice water. Control the dough temperature within 26 ℃.
Step4:Knead until the dough can pull out the thick film. Add the softened butter. Continue rubbing until the butter is completely absorbed.
Step5:After the butter is absorbed, add fine salt and continue to knead. After the dough is soft and not easy to break, add more than half of the baked quinoa. Knead well. After rounding, press flat, then left and right, fold up and down, repeat. Strengthen the rib. Then press flat and press evenly. Cover with plastic film. Ferment for about an hour at 28 ℃ and 75% humidity. Tap gently and it is elastic. The volume is twice as large as the original. ☞ the dough is coarse grain with many coarse grains. There is no need to pursue a film. As long as the dough is soft and not sticky, it is not easy to pull and break the gluten.
Step6:Pat the fermented dough gently to exhaust. Divide it into six parts on average. One part is about 60g. Knead. Cover with plastic wrap and relax for 20 minutes. After relaxation, the dough can be seen to be significantly fatter.
Step7:After relaxation, take a dough and pat it gently to exhaust. Fold it into a triangle. Tighten the interface and finish it. Reverse side. Brush with a thin layer of water.
Step8:Pour the rest of the dried quinoa into the pan. Stick the water on the side of the pan and put it on the pan. Finish in turn. Leave enough space between the dough. After it is done, it will ferment for about an hour in the environment with temperature of 35 ℃ and humidity of 80%. The volume is about 2.5 times larger than the original. Press the surface gently to rebound slowly. ☞ it's best to have a fermentation oven. If not, put the oven to develop the fermentation function. Pour a little water into the slag plate. Keep the humidity.
Step9:Use the cutter as shown in the figure to cut three knives. The depth is about one centimeter. The dough is not big. Just cut it three times.
Cooking tips:The quinoa I added here is roasted first. It's similar to adding nuts. If you don't like the strong grain feeling, you can also add the dough to operate after the quinoa is steamed. It will have different taste. I'll come down and play with a steamed quinoa. There are skills in making delicious dishes.
