rye flour
Compared with ordinary wheat, black wheat is rich in trace elements such as calcium, iron, zinc and selenium, and the selenium content is more than three times that of ordinary wheat. It is rare because of its low yield. Last year, I happened to see my friend making jiaozi out of rye flour. It doesn't look good, but it tastes good and rough. So I also bought some steamed bread.
The rye flour I bought is whole wheat flour with some fine wheat bran in it. Do not add other flour when cooking. I directly added yeast powder and water to make steamed bread. After fermentation, I steam it in a pan. Because it is whole wheat and has no additives, it is very suitable for dieters.
Let's share the practice of pure rye flour steamed bread.
[ingredients used]
Rye flour 500g water yeast 270g 5g.
[production process]
1. Put the flour into a container, pour the yeast powder into the weighed water, let it stand for 2 minutes, stir it evenly with chopsticks, and let the yeast powder dissolve. Pour the yeast water into the flour several times and stir it evenly with chopsticks. Don't add water at once. The water absorption of each kind of flour is different. The amount of water added should be determined according to the actual situation.
2. Make dough by hand with flour and water, cover it with plastic wrap and let it mature for about an hour, depending on the indoor temperature. When the dough doubles in size and there are beehives inside, it will ferment.
3. Sprinkle a little dry flour on the chopping board, put the dough on it, and gently exhaust it into a small dough with uniform size.
4. Because the gluten content of whole wheat is low and the texture is loose, you don't need to rub it too hard. Knead the dough into the shape of steamed bread by hand and put it in a steamer to make it bigger 1.5 times.
5. Wait for the second fermentation. Bring the steamer to high heat, boil 15 minutes, stew for 3 minutes, remove the lid and take it out.
The internal structure is soft, it tastes a little rough, and the wheat is rich and delicious.
Summary of production skills
1. rye flour has less gluten content and strong water absorption, and the dough is easy to form, but it lacks toughness. The amount of water is larger than that of ordinary flour.
2. After fermentation, you don't need to rub it too hard for too long, which will affect the secondary fermentation. The looser the dough, the better.
3. Steaming steamed bread takes about 15 minutes, and whole wheat flour is not easy to cook.
abstract
The method of making pure rye flour steamed bread has been shared. If you like to eat delicate things, you can add some white flour to increase the toughness of steamed bread. Friends you like can try it.