Recipe: Whole wheat taro

Home Cooking Recipe: Whole wheat taro

Notes:

This whole wheat steamed bread is fermented with liquid dough as a yeast. The tissue is dense and elastic, and has good moisturizing properties. It is softer and chewy than the direct fermentation method.

Ingredients:

Steps:

  1. Home Cooking Recipe: 1. Mix the milk and yeast powder in A well, pour in the flour, and mix well with chopsticks. Covered, fermented to the original volume three times larger. 2. Mix B whole wheat flour and flour evenly and pour into fermented A. Stir well with chopsticks and then knead it into a smooth dough. After 15 minutes of relaxation, it was divided into 6 equal portions. (You can add the appropriate amount of sugar as you like)

    1. Mix the milk and yeast powder in A well, pour in the flour, and mix well with chopsticks. Covered, fermented to the original volume three times larger. 2. Mix B whole wheat flour and flour evenly and pour into fermented A. Stir well with chopsticks and then knead it into a smooth dough. After 15 minutes of relaxation, it was divided into 6 equal portions. (You can add the appropriate amount of sugar as you like)

  2. Home Cooking Recipe: Cut into a round billet one by one, put a little oil on the steamer, put it in a steamer, cover it well, and wake up for 1 hour in the warm place. Cool the water pot to boil water, steam for 15 minutes, turn off the heat, and then open the lid after 5 minutes.

    Cut into a round billet one by one, put a little oil on the steamer, put it in a steamer, cover it well, and wake up for 1 hour in the warm place. Cool the water pot to boil water, steam for 15 minutes, turn off the heat, and then open the lid after 5 minutes.

  3. Home Cooking Recipe: Finished product, soft taste, wheat flavor

    Finished product, soft taste, wheat flavor

Tips:

Whole wheat flour is ground with unpeeled wheat. It is rougher than the white noodles we usually eat, but the nutrition is higher than white flour. Whole wheat flour is not easy to ferment. You can put more baking powder or prolong the fermentation time to fully ferment the dough.


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