Sorghum is generally used to make wine. It is seldom used as food. There is also sorghum hulled into sorghum rice, which some people will use to cook porridge or rice. In Yangxin, Hubei, we use sorghum flour and glutinous rice flour to make sorghum rice cakes. Sorghum cake tastes soft and glutinous, which is very suitable for the elderly. Today I'm going to talk about how to make sorghum steamed bread with sorghum flour.
Brief introduction of sorghum steamed bread
Sorghum steamed bread is made of sorghum flour, flour (the ratio of sorghum flour to flour is 1:3 or 1:2), yeast powder, proper amount of water and dough, and fermented in a warm place. When the dough is fermented, knead the dough into long strips, cut it into small pieces with a knife, put each small piece of dough into a steamer to wake it up again, and steam the steamed bread for 18 minutes.
Common practices of sorghum steamed bread
Raw materials:
300 grams of medium gluten flour, 200 grams of sorghum flour, 5 grams of yeast powder and 200 grams of water. (The picture below shows the mixed sorghum powder I bought on Taobao. )
Exercise:
1. Pour the medium gluten flour and sorghum flour into the kneading basin, pour the yeast powder into warm water to melt and put it into the kneading basin. Stir and mix all the raw materials evenly with chopsticks to form a floccule.
2. Start kneading dough, knead it into smooth dough, cover it, and put it in a warm place to wake it up to twice its size. (It takes about 5 hours to wake up in winter and about 1 hour in summer)
3. Observe the dough getting bigger, break the dough by hand, and find that there are many honeycomb holes in it, which proves that it is ready. Knead it into a ball and exhaust it, then roll it out with a rolling pin.
4. Roll the rolled dough slowly from the other end and tighten it. After rolling into strips, cut into green embryo of steamed bread with a knife.
5. Put all the cut green embryos of steamed bread into the steamer, knead the dough at the remaining two ends into round steamed bread and put it in the middle of the steamer. Wake up again about 1 hour.
6. Observe that all steamed bread green embryos have smooth surface and light volume. Prove that it can be steamed. Cover the lid and steam for 18 minutes, then loosen the lid for 2-3 minutes. Clip out all the steamed buns and put them on a plate to enjoy.
Two Experiences of Being a Swallow
1. The ratio of sorghum flour to medium gluten flour is 1:2. It is not recommended to use sorghum flour as steamed bread. Sorghum powder belongs to coarse grains and has a rough taste. Some flour needs to be added to neutralize the taste.
The temperature is very low in winter. It is best to knead dough to make steamed bread at night. You can leave it overnight and it will be fine the next morning.
3. The second awakening is also very important. If you wake up well, steamed bread will taste soft and delicious.
You can decide whether to add sugar or not according to your personal taste.
What nutrition does steamed bread contain?
Sorghum steamed bread mainly contains starch. Cellulose, hemicellulose, protein, etc. Steamed bread also contains inorganic salts, carbohydrates, fat trace substances and so on.
What benefits does eating sorghum steamed bread have to the body?
1. Eating sorghum steamed bread often has the effects of invigorating qi, invigorating spleen and regulating stomach, and stopping diarrhea. It is also suitable for children with spleen and stomach qi deficiency and dyspepsia.
2. Low back pain, juvenile neuralgia, female dysmenorrhea, etc. It will improve.
3. Eating sorghum steamed bread helps to relieve the consumption of calcium in the body and is helpful for middle-aged and elderly people with osteoporosis.
Eating sorghum steamed bread is really good for our health. It is better to act quickly and make a healthy sorghum steamed bread for yourself and your family.