Recipes tagged "Wheat bran"

4 recipes found

Whole grain steamed buns

Learn how to cook Whole grain steamed buns with Staple food and Pasta.

Staple food Pasta
Low-fat wheat bran purple sweet potato bread

I eat too much refined grains, so it’s good to have some miscellaneous grains once in a while. Wheat bran is rarely seen in the south, but can be found everywhere in supermarkets in the north. Used to make bread, the taste is much better than expected. Coupled with the pink, glutinous and very sweet purple sweet potato, it brings a different taste to this high-fiber bread.

Baking Pregnant women
Wheat bran buns with cheese and meat floss salad

Learn how to cook Wheat bran buns with cheese and meat floss salad with Baking and Black sesame meat floss.

Baking Black sesame meat floss
Super multigrain bread

I have long been eyeing this super multigrain bread. But there were no poppy seeds, and there was still confusion about the fineness of grits. Although I am accustomed to using other materials to replace those that are not on hand and are not commonly used, for "The Apprentice Baker", I wanted to be as close to the original as possible. Even those things marked as optional are always tried to be as mandatory as possible. Although the author says that this bread expands the possibilities of grain selection, you can use millet, quinoa, amaranth or buckwheat instead of corn or oats (or combine them). But I still want the non-replaceable original version. This bread and its derivatives make the best toast in the world because of the addition of honey and brown sugar for sweetness. So bread burns quickly during baking. These grains retain moisture and when sliced and roasted, the slices are crispy but still retain a moist, sweet flavor. I usually sprinkle poppy seeds on my bread because it both enhances the appearance and adds flavor, much better than sesame seeds. . A small amount of cooked rice is used in the recipe. Cooking rice specifically for bread may seem like a hassle (unless you're making more bread than the recipe calls for). So I recommend cooking a little more while the rice is cooking and saving some for making bread. The fact is that brown rice is never added when cooking rice, let alone pure brown rice. Therefore, it is impossible to save some for making bread, and you really have to cook the rice specifically for the bread, even if it makes less bread than the recipe calls for. You can also skip the milk and use an equal amount of water instead. Bread without added milk will be stronger and lighter in color, because milk not only softens the dough and increases nutrition, but also contains a small amount of lactose, which helps the crust to caramelize. I like dark bread the most, but why not just use milk? The final fermentation was 90 minutes. However, I accidentally let it rise for half an hour longer. I thought the dough would collapse. Unexpectedly, although the dough trembled when I held it in my hands, it still looked very strong. The gluten strength of this flour seems to be quite good. . . .

Baking children