Black nutrient steamed bread
A technology of steamed bread and nutrition, which is applied in the field of black nutritional steamed bread and its processing, and can solve the problem of low nutritional value
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[0012] 1. Take 500 grams of triticale flour, 300 grams of black soybean flour, 200 grams of tartary buckwheat flour, and 8 grams of dry yeast and mix them evenly. Take 300 grams of water at 35-40 degrees Celsius to form a smooth dough, seal it with plastic wrap, and place it at 35 -40 degrees Celsius at room temperature for 90 minutes.
[0013] 2. Take the smooth dough awakened in the above step 1 to make a steamed bun embryo, and let it rest for 20 minutes in a room temperature environment of 35-40 degrees Celsius.
[0014] 3. Take the steamed bun embryos awakened in the above step 2 and steam them in a basket for 20 minutes.
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