Eat out healthy
The weather is getting colder and drier, and there are more and more people who catch coldsThe cause of influenza, in addition to viral infection, is that the most important thing is that one's own resistance is insufficient.
When it is cold in winter, it is easy to damage the body's yang energy, spleen and stomach, resulting in loss of appetite, indigestion, cold hands and feet, and decreased immunity. "Nourish the liver in spring, nourish the heart in summer, nourish the lungs in autumn, nourish the kidneys in winter, and nourish the spleen and stomach all year round".
In winter, the staple food of breakfast is good to eat, the taste is fluffy, nutritious, and easier to be digested and absorbed by the human bodyEvery time it is dark, it will be replenished, and it will enter the kidney meridian. In winter, eat more black foods, such as black beans and black sesame seeds, which is good for your health.
Black sesame seeds are highly nutritious. "Shennong's Materia Medica" says: "Huma, sweet taste, flat." The main injury is weak, replenishes the five inside, nourishes qi, grows muscles, and fills the brain and marrow. The "Compendium of Materia Medica" says: "Taking black sesame seeds for 100 days can get rid of all chronic diseases." One year the body is shiny and not hungry, two years the gray hair returns to black, and three years the teeth fall out. ”
The vitamin E in it is the highest content of all plants, and women often eat it, which can beautify and nourish the skin, delay aging, and moisten the intestines. Moreover, it is especially rich in iron, 1 times more iron than pork liver and 6 times more iron than egg yolk.
Therefore, during the cough season, I often eat black sesame seeds to strengthen my body and keep fit. The body is stronger, the resistance is stronger, and the winter will naturally be less sick.
Black sesame seeds are difficult for the human body to absorb, so it is best to grind them before eating, or beat them into black sesame paste.
Recently, I have been obsessed with black sesame paste, and last time I used it to make sesame steamed buns, which are black and shiny, fragrant and delicious, eat 2 a day, full and healthy. See the article for the method: Eat more "black" in winter, eat 2 for breakfast every day, fragrant, replenish "yang" qi and strengthen the spleen and stomach.
This time, I changed the pattern and made it into a two-color sesame roll steamed bun, which tastes the same, but it looks better and tastes better, haha!
Oops, it smells so good!fluffy and soft, all of them are "big fat people". Gently break it, black and white, round by circle, delicious and beautiful!
Hey, good steamed buns, break and eat, it's too enjoyable!
Actually, I originally wanted to make black sesame steamed buns.
However, I was lazy while doing it, and I made a Big Mac black sesame roll, haha, save trouble!
Here's how.
Ingredients: 500 grams of flour, 30 grams of black sesame paste, about 260 grams of water, 5 grams of yeast, 20 grams of sugar (can be omitted, personal preference).
Method: 1. Knead a black dough first, and add 30 grams of black sesame paste to the kneading bucket. I used pure black sesame paste, without any additives, and the ingredient list only had black sesame seeds, not even sugar and salt.
2. Add 250 grams of flour and 130 grams of water5 grams of yeast, 10 grams of sugar, knead the dough with a kitchen machine, first start the 1st speed and stir until there is no dry powder, then turn to 4th speed to knead the dough to get a smooth black dough.
After removing the black dough, add 250 grams of flour, 130 grams of water, 25 grams of yeast, 10 grams of sugar, knead the dough in the same way to get a white dough.
My family eats steamed buns, I like to add a little sugar, and the taste has a faint hint of sweetness, and my husband likes to eat it. And there is sugar, which can also promote dough fermentation in winter.
3. Get two doughs, one black and one white.
The dough does not need to be fermented, and the next step is directly carried out, which is called the one-time fermentation method, which is faster and more beautiful to make steamed buns, and the taste is as fluffy and delicious.
Oops, the dough with black sesame sauce is so fragrant, and I drool while making it, and I feel like my hands are fragrant.
4. Roll out the black and white dough separately to get two dough sheets of about the same size. If you can't roll it out at first, let the dough rest a little to relax.
The black dough is kneaded first, and the black dough is rolled out first, so that the white dough has just time to relax.
5. Stack the black and white dough sheets together and continue to roll them out thin and large.
6. In order to make the black and white pattern more uniform and delicate, divide the dough sheet into 2 parts.
7. The 2 separate pieces are stacked on top of each other, and the 4 layers continue to be rolled out together.
8. Roll up the dough sheet from one end and roll it several times to make the surface smoother.
9. Use a sharp blade to cut the rolled noodles into dough pieces of about the same size.
10. Sort it out a little, this is the raw blank of knife-cut steamed buns.
You see, the layers rolled up in this way are more uniform and better-looking.
11. Discharge the finished steamed bun green blank on the steaming tray at a certain distance and wait for fermentation.
12. I fermented in a steam oven, set to 35 degrees for 20 minutes.
If you don't have a steamer, use a steamer with some warm water in it to create a fermentation environment.
13. In about 20 minutes, the steamed buns become much bigger. No need to preheat, directly **, steam for 15 minutes.
After turning off the heat, simmer for 2 minutes before opening the lid and removing it to prevent it from collapsing.
The operation of the steamer is the same as that of the steamer, and the time is the same.
Hey, they're all chubby, they're so gluttonous!