Stone Milled Noodle Homemade Cake
by zammwsm
Favorite
Difficulty
Easy
Time
30m
Serving
2
Nowadays, it is rare to eat this kind of very coarse flour and simple home-cooked cakes, but it may be familiar to older people. When I was young, my mother used to make this home-cooked cake, and every time I ate it, it always tasted like a mother , Very aftertaste, for the current living standards, I feel that it is not very good, and it is not delicious, but in that era, every time my mother made it, it was like a Chinese New Year. It was delicious! So happy! This homemade cake uses very coarse stone-ground flour. In fact, many people don’t understand stone-ground flour. It is not as fine and white as high-precision flour, but it retains the original taste and nutritional value of wheat, and the taste is also very unique. , Let’s take a look at the process, color and taste of stone-milled flour to learn more about stone-milled flour.
From the perspective of process design, stone-milled flour is made with a grooved stone mill and ground at a low temperature, and its flour output is correspondingly low. In addition, the flour milling process with equal emphasis on the skin and heart greatly reduces the number of wheat grinding passes, and the aroma, protein, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, dietary fiber and other nutrients of wheat germ The substance is completely retained, it does not require any additives, so that the quality of the flour is guaranteed.
From the perspective of color and luster, stone-ground flour contains a lot of carotene and dietary fiber, so stone-ground flour is naturally white and slightly yellowish.
From the perspective of taste and taste, stone-ground flour is made by grinding at low speed and low temperature, and the number of grinding times is small, so the gluten and the aroma of wheat germ, which is the essence of wheat flavor, can be retained. When using stone to grind flour and noodles, there is a lot of water and the time to wake up after the noodles is reconciled is short. No matter pulling, pulling or rubbing, the noodles can remain flexible and continuous. After the noodles or noodles are cooked, the taste is flexible and chewy. All kinds of pasta made with stone-milled flour have strong wheat aroma, good taste and chewy.
In summary, stone-ground flour does not destroy the nutrients in wheat, and retains various nutrients to the greatest extent. In particular, the carotene and vitamin E in stone-ground flour are 18 times that of other flours. Stone-milled flour retains the original taste of wheat. Various pasta made with stone-milled flour have a soft taste, rich wheat aroma, and higher nutritional value. They are healthy foods that are truly natural and green. "
From the perspective of process design, stone-milled flour is made with a grooved stone mill and ground at a low temperature, and its flour output is correspondingly low. In addition, the flour milling process with equal emphasis on the skin and heart greatly reduces the number of wheat grinding passes, and the aroma, protein, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, dietary fiber and other nutrients of wheat germ The substance is completely retained, it does not require any additives, so that the quality of the flour is guaranteed.
From the perspective of color and luster, stone-ground flour contains a lot of carotene and dietary fiber, so stone-ground flour is naturally white and slightly yellowish.
From the perspective of taste and taste, stone-ground flour is made by grinding at low speed and low temperature, and the number of grinding times is small, so the gluten and the aroma of wheat germ, which is the essence of wheat flavor, can be retained. When using stone to grind flour and noodles, there is a lot of water and the time to wake up after the noodles is reconciled is short. No matter pulling, pulling or rubbing, the noodles can remain flexible and continuous. After the noodles or noodles are cooked, the taste is flexible and chewy. All kinds of pasta made with stone-milled flour have strong wheat aroma, good taste and chewy.
In summary, stone-ground flour does not destroy the nutrients in wheat, and retains various nutrients to the greatest extent. In particular, the carotene and vitamin E in stone-ground flour are 18 times that of other flours. Stone-milled flour retains the original taste of wheat. Various pasta made with stone-milled flour have a soft taste, rich wheat aroma, and higher nutritional value. They are healthy foods that are truly natural and green. "
