Quinoa is an alkaline food. The whole grain is nutritious and protein is rich. Endosperm accounts for 68% of seeds and has nutritional activity. The content of protein is as high as 16%-22% (beef is 20%), and its quality is equivalent to that of milk powder and meat. It is rich in a variety of amino acids, including all 9 essential amino acids necessary for human body, with appropriate proportion and easy absorption, especially rich in lysine that plants lack. Calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and other minerals are rich in nutrients, and are rich in unsaturated fatty acids, flavonoids, B vitamins, vitamin E, choline, betaine, folic acid, α -linolenic acid, β -glucan and other beneficial compounds. Dietary fiber content is as high as 7. 1%, cholesterol is 0, and gluten is not included. Quinoa is a kind of food that is easy to cook and digest. It has a unique taste, with a faint nutty or ginseng fragrance. It has the effects of balanced nutrition supplement, enhancing body function, restoring physique, regulating immunity and endocrine, improving stress ability, preventing diseases, resisting cancer, losing weight and assisting treatment. This kind of bread is crisp on the outside and tough on the inside. The more chewy it is, the better it looks when squeezed into butter ~ The sugar content is very low, so parents who like sweet soft bread, this is not for you. If you like strong wheat flavor and chewy, you must try it ~

material

Dough:

80 grams of cooked quinoa

High gluten flour150g

50 grams of whole wheat flour

Water100g

4 grams of sugar

4 grams of salt

Yeast 2 g

Butter 15g

Surface:

Soften the butter properly.

Practice steps

1, quinoa is cooked in advance, boiled thoroughly and drained, and then cooled before use.

2. Mix and knead all dough materials except butter until they swell, then add butter and knead until they swell completely.

3. Kneading can pull out a thin and unbreakable glove film.

4. Round into a container with plastic wrap for primary fermentation.

5, fermentation to 2.5 times the size, finger stick dry powder gently poke does not collapse or rebound, that is, fermentation is completed.

6. Put the dough upside down on the chopping board.

7, press the exhaust button, pinch the big bubbles on the side.

8. Then divide into 6 equal circles, cover with plastic wrap and relax 10 minutes.

9. Relax, take a dough and pat it into an oval shape with your palm.

10, turn over and fold from the top to the center.

1 1, and then scroll up and down directly.

12, turn it over and make it oval, and fold it in half from top to middle.

13. Scroll up and down again.

14, after finishing, round.

15, and then put it into a baking tray for secondary fermentation.

16, fermented to twice the size and taken out.

17, sieving powder and cutting into packages.

18, put the softened butter in a paper bag.

19. Squeeze butter at the incision.

20, all ready to put in a preheated oven, up and down 220 degrees, baking for about 18 minutes.

2 1. Bake it, take it out, and keep it sealed at hand temperature.

skill

Because the water content of quinoa will be different, 10g water should be reserved for adjustment.