#aca烤明星大赛#quinoa Bread
by Chen Huan
Favorite
Difficulty
Normal
Time
2h
Serving
2
Quinoa, known as the "mother of food", meets human needs for food safety, health, nutrition, and naturalness. After 2005, it has become a hot fashionable and healthy food in the world. Quinoa is an easy-cooked and digestible food with a unique taste. It has a light nutty fragrance or ginseng fragrance. It has balanced nutrition, strengthens body functions, repairs physique, regulates immunity and endocrine, improves body stress, prevents disease, and fights cancer. Weight loss, adjuvant therapy, etc., suitable for consumption by all groups, especially for chronic diseases such as high blood sugar, high blood pressure, hyperlipidemia, heart disease, as well as special physiques and irregular life of infants, pregnant women, children, students, and the elderly crowd. Long-term consumption, the effect is remarkable. This quinoa bread is oil-free and sugar-free. It is a low-calorie, low-calorie and nutritious healthy bread.
The yeast dough used in the recipe is briefly introduced here. The ingredients are as follows: 250 grams of bread flour, 160 milliliters of water, 2.5 grams of fresh yeast, and 4.5 grams of salt. After kneading the dough into a shiny dough, add plastic wrap to ferment for at least 4 hours. If fermented for 15-18 hours, it should be kept in the refrigerator after 1-2 hours of fermentation.
It is worth noting that the yeast dough should be added to the bread. You can make the yeast dough the day before, or you can use the dough preserved when you make the bread. Adding fermented dough will enhance the elasticity of gluten, increase the aroma of bread, and extend the shelf life. But if you want to add yeast, pay attention to the amount of yeast, because if you add too much yeast, not only will the bread not become bigger, but the taste will be sour. "
The yeast dough used in the recipe is briefly introduced here. The ingredients are as follows: 250 grams of bread flour, 160 milliliters of water, 2.5 grams of fresh yeast, and 4.5 grams of salt. After kneading the dough into a shiny dough, add plastic wrap to ferment for at least 4 hours. If fermented for 15-18 hours, it should be kept in the refrigerator after 1-2 hours of fermentation.
It is worth noting that the yeast dough should be added to the bread. You can make the yeast dough the day before, or you can use the dough preserved when you make the bread. Adding fermented dough will enhance the elasticity of gluten, increase the aroma of bread, and extend the shelf life. But if you want to add yeast, pay attention to the amount of yeast, because if you add too much yeast, not only will the bread not become bigger, but the taste will be sour. "
