It's cold, and the morning jog that lasted for a summer has died down unconsciously!
The weather is cold, and the warm quilt is too strong!It's a difficult thing to get up on time, let alone get up early and go for a morning run, so the good figure that I finally gained in the summer is back at a speed visible to the naked eye!
In order not to be too painful in the spring of the coming year, I have recently started to make homemade fat loss meals, the weather is cold, the appetite is open, and I feel cold when I don't eat enough every day, so I can only find a way to do it in the ingredients.
Black whole wheat flour is a treasure ingredient, it is relatively low in calories, has a strong sense of satiety, while providing the body with the required nutrients, it can also stimulate intestinal peristalsis, moisten the intestines, help the intestines in the stool and dry stool discharge, improve the difficulty of defecation. In winter, the amount of exercise is greatly reduced, and eating too much high-fat food is a high incidence period of constipation.
In addition, black whole wheat flour also has the effect of replenishing qi and invigorating blood, and can also play a certain role in symptoms such as anemia and less whiteheads.
Black whole wheat flour is nutritious, but the taste is not good, so I added a lot of quinoa, quinoa is the most recommended food in the nutrition industry in recent years, it has the effect of nourishing the spleen and lungs, strengthening the spleen and stomach, nourishing the kidney and invigorating the blood, and can improve the sub-health state of the human body. After being thoroughly soaked, the quinoa is fluffy, soft and glutinous, and the grains are clear in one bite, which is particularly interesting.
This quinoa whole wheat steamed bun is simple to make and has a good taste, so please collect it and try it if you like it.
Black whole wheat steamed buns].
500 grams of black whole wheat flour, 100 grams of cereal, 150 grams of quinoa, 270 grams of water, 3 grams of yeast.
Method:
The ingredients are ready.
Quinoa has a rough taste, soaking it in advance is the best way to improve the taste, and if you have time, soak the quinoa overnight and the quinoa will grow into long little sprouts. The fresher the quinoa, the faster it will sprout. The more lush the buds.
Mix the oats, quinoa, and black whole wheat flour, add the yeast powder, add the water in portions, and mix well with chopsticks first.
Then knead into a suitable dry and wet dough, cover with plastic wrap, and put it in a warm place to ferment for about 40 minutes, the dough will become significantly larger.
Sprinkle the soaked quinoa on the board, vent the dough, place on top of the quinoa and roll.
The surface is all wrapped in quinoa, and if you roll it a little harder, the quinoa will stick more firmly.
Cut into small agents, put them in a steamer with dumpling leaves, ferment for about 30 minutes for the second time, the small agents can be steamed when they become significantly larger, steam for 12 minutes on high heat, and simmer for 3 minutes to get out of the pot.
Tip: Soak quinoa thoroughly, the fresher the quinoa, the more sprouts will grow.
The second fermentation is very important, if the temperature is low, you can put it in a steamer and boil the water to about 30 degrees, so that the second fermented pastry is particularly fluffy.