We know that wheat is not only edible but also rich in vitamins and dietary fiber, often eat wheat is conducive to our health, triticale is a kind of high-quality wheat, triticale is not only good looking and taste good diet, many friends although know the nutritional value of triticale, but also do not know how triticale should be eaten, the following I will tell you the answer to this question.
Triticale noodles eat more, more common is made of triticale noodles, triticale noodles nutrition is much more than ordinary noodles, is a good health noodles.
Below, we introduce you to the recipes of several triticale:
Triticale steamed buns. Its main raw materials are 200g of triticale, 300g of medium gluten flour, 6g of yeast, and 10g of sugar. The specific procedure step of the triticale steamed bun is to mix two kinds of flour and sugar, and the yeast is mixed with 30 degrees warm water; Pour yeast water into the flour; Kneaded to a warm place after three rays to ferment, the volume becomes twice as large, and then pressed without retraction; Post-exhaust shaping; Serve cold water on a pot for 15 minutes.
Triticale dumplings. 600 grams of rye flour kneaded into a dough with water. 400 grams of cabbage and 200 grams of pork stuffing with seasoning to make a filling. Wrapped into dumplings, cooked in the pot can be eaten.
Triticale country bread.
Its main raw materials are 200 grams of triticale flour, 300 grams of rich and strong flour, 250 grams of milk, 50 grams of fig fermented water, 4 grams of salt, 12 grams of sugar, and 20 grams of olive oil.
The specific method is to use a bread machine for triticale flour and form gluten out of a firm large film with smooth edges, fermented at 28 degrees for 1.5 hours to double; Press the large bubbles by hand; Fold the dough to tighten the dough surface; Put the high flour in the fermentation basket, and the smooth side of the dough is placed downwards; Covered damp cloth for fermentation at room temperature for 60 minutes; Cut the cross pattern with a sharp knife upside down, heat the oven up and down 250 degrees, add a baking dish to the bottom layer and put the net to preheat for 20 minutes; Add 100 ml of water to the dough and add 100 ml of water to bake at 250 degrees for 15 minutes, remove the baking tray and bake at 230 degrees for 20 minutes to mature.
Triticale hand rolling noodles
If you ask where the best noodles are, it is estimated that it will be said that it is the mother's hand-rolled noodles, and the raw material of the triticale hand-rolled noodles is triticale flour, which is rich in wheat aroma, has a strong taste, and the protein content will be higher.
And the noodles of water tap water is enough. If you want to pursue natural flavor, you can use mineral water. Putting salt can increase the toughness of the surface. White sugar can be put a little, it will harmonize the taste of the noodles. You can also add egg liquid, egg yolk powder, crushed shrimp, fresh bamboo shoots, fresh fish and fresh chicken juice... In order to improve freshness, nutrition is also more reasonable. If you do not have a large board with a length of more than 1m, you can also replace it with a clean desktop. The rolling pin needs to be of uniform thickness and a cross-sectional diameter of at least 80 cm long. After folding, cut into the width and narrowness you want, and cook well.
In fact, having seen so many buyer shows,
I most want to ask ah, dumplings are stuffed ah, meat or vegetables, meat or vegetarian ah, ah,
Is the noodles a deep-fried sauce, or a stew pot to make soup, ah,
I don't eat I don't eat, I just ask,
If it is light, put some soy sauce garlic paste, salty to drink some tea, we have Xinjiang black brick tea, very delicious!
How do you eat your triticale flour, come and share it with me!