#aca烤明星大赛# Germ Chickpea Ou Bao

Name: #aca烤明星大赛# Germ Chickpea Ou Bao
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Whole wheat bread flour; 270ml Wheat Germ Chickpea Soy Milk; 4g salt; 10g granulated sugar; 4g Dry yeast powder; 80g Chickpeas; 30g Wheat germ; 1000ml Shimizu

by Connie Chen

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This is an oil-free and low-sugar European bun made with wheat germ chickpea soy milk. This bread has a strong aroma and mainly embodies the healthy and nutritious Oubao.
Wheat germ not only contains comprehensive, rich and balanced nutrition, but regular consumption can keep the body's heart, blood, bones, muscles, and nerves functioning normally. Wheat germ contains 8 kinds of amino acids necessary for the human body, which is the most basic substance to improve the body's immunity and disease resistance. It is rich in vitamins and has the effects of softening blood vessels, preventing and treating cardiovascular and cerebrovascular diseases, and delaying aging. Wheat germ also contains a variety of minerals and trace elements, which can regulate blood pressure, control blood sugar, and protect the heart. Contains polyunsaturated fatty acids, especially the high content of linoleic acid that cannot be synthesized in the human body, which can lower blood lipids and avoid and reduce the occurrence of cardiovascular diseases.
The characteristic of chickpeas is that soy products made from chickpeas are easier to absorb than ordinary soy products, which is beneficial to the absorption of the elderly and children. Chickpeas contain high protein, high unsaturated fatty acids, high fiber, high calcium, high zinc, high potassium, high vitamin B and other nutrients beneficial to human health.
The comprehensiveness of nutrients, protein efficacy ratio, bioavailability and digestion and absorption rate of chickpeas are much higher than other kinds of beans. Therefore, chickpeas have won the "king of beans" and "coarse grains". "The whole grains" is known as "pearl nuts" and enjoys the reputation of "golden beans" in the world. Put these two nutrient-rich ingredients together to create a bowl of soy milk that has doubled the nutrition, refreshing your mind and making your work, study and life more vigorous.
Using wheat germ chickpea soy milk and whole-wheat bread flour as raw materials, the low-sugar and oil-free Ou Bao chews exceptionally fragrant, and there is no psychological burden to eat. "

Ingredients

#aca烤明星大赛# Germ Chickpea Ou Bao

1. Wash 80 grams of chickpeas and soak for more than 4 hours

2. Put 80 grams of chickpeas and 30 grams of wheat germ into the soymilk machine

3. Pour 1000ml of water into the soymilk machine

4. Press the "Five Grains Soy Milk" function button of the soymilk maker

5. After the soymilk machine works, there will be a fragrant [wheat germ chickpea soy milk]

6. Let the wheat germ chickpea soy milk cool to about 30 degrees, put 270ml of wheat germ chickpea soy milk, salt, sugar, dry yeast powder and whole wheat bread flour into the bucket of the bread machine, and stir until the expansion stage

7. Round the mixed dough and place it in a container for basic fermentation

8. The dough rises to 2.5 times its original size

9. Divide the dough into 2 portions, one of which is 400 grams and the other 188 grams, round and relax for 20 minutes

10. The rattan basket used for fermentation is sprinkled with whole wheat bread flour

11. Round 400 grams of dough again and put it in a circular rattan basket, and round the other dough again

12. Preheat the oven to 230 degrees, put some water in the baking tray, and place it under the stone slab

13. When the dough rises to twice its size

14. Snap it upside down on the baking paper and cut a few knives on the surface of the dough

15. Turn the oven to 200 degrees for preheating. Put the dough on the stone slab and bake for 10 minutes. Turn the oven to 180°C and continue to bake for 20 minutes.

Tips:
1 I personally drink soy milk without sugar, the wheat germ chickpea soy milk used here is sugar-free
2 Whole-wheat bread flour is used here. If not, you can use 80% high-gluten flour and 20% whole-wheat flour. Again, the amount of liquid must be put in according to the water absorption of the flour, and it is safe to put 90% of the liquid amount. Then add it in an amount according to the water absorption of the flour.
3 The temperature and time of baking should be adjusted according to the performance of your own oven.