Healthy mantou

Put buckwheat and wheat in a pot and add a little sugar. Put the yeast in warm water for 5 minutes. Add yeast water and knead until smooth. After 2 hours, the facial hair will be fine. Take it out and cool it on the chopping board. Knead the air in the dough, start making steamed bread, bend a dough into chicken feet with five fingers, knead the dough counterclockwise until smooth, put it in a pot and rinse it with cold water. Let the steamed bread ferment for about 40 minutes. Fire for 35 minutes, but not too big. If it is too big, too much steam will flow to the steamed bread below, causing the steamed bread to become dead dough. Time to cook. Don't open the lid before the time. Wait 3-5 minutes. Buckwheat is rich in vitamin P, which can enhance the elasticity, toughness and compactness of blood vessels and play a protective role. Lowering blood fat: Buckwheat can promote cell proliferation, lower blood fat and cholesterol, soften blood vessels, protect eyesight and prevent cardiovascular and cerebrovascular bleeding.

Buckwheat is rich in nicotinic acid, which can enhance detoxification and promote metabolism. Anti-diabetes: Buckwheat can enhance insulin activity, accelerate sugar metabolism and promote the synthesis of fat and protein. Inhibition of thrombosis: Buckwheat can inhibit thrombosis and has an antithrombotic effect. Cough relieving and asthma relieving: Buckwheat has antibacterial, anti-inflammatory, antitussive, antiasthmatic and expectorant effects. Buckwheat flour and yeast are put into a bread machine and kneaded into a smooth dough. I directly used the commercially available buckwheat flour and added wheat flour. If I use pure buckwheat flour, I can add appropriate proportion of wheat starch according to my favorite taste. Add more if you like softness, and less if you like roughness.

Buckwheat has high nutritional value and contains B vitamins, minerals and dietary fiber. At the same time, buckwheat contains protein characteristics and a reasonable proportion of essential amino acids. Control blood sugar, increase satiety, nutrition and health, suitable for middle-aged and elderly people and people who pay attention to health. Usually we make buckwheat steamed bread, and the ratio of buckwheat flour to white flour is very important. The addition of buckwheat flour not only affects the taste, but also affects the fermentation. The addition of buckwheat flour is generally controlled at most 50%. Buckwheat flour and wheat flour are mixed in a reasonable proportion, which not only has buckwheat flavor, but also has the same operation method as ordinary flour, is easy to shape and operate, and can be directly used to make steamed bread, jiaozi, noodles and other pasta requirements.