The weather is getting colder, and the morning jogging that I had been persisting with all summer suddenly stopped!
The weather is cold, and the temptation of a warm quilt is too great! It is difficult to get up on time, let alone get up early for a morning run, so the good figure that was finally gained in the summer is back at a speed visible to the naked eye!
In order to avoid too much pain in losing weight in the coming spring, I have recently started making homemade fat-reducing meals. The weather is cold and my appetite is great. If I don’t eat enough every day and I feel cold all over, I can only find a way with the ingredients.
Black whole wheat flour is a treasure ingredient. It has relatively low calories and a strong feeling of satiety. While providing the body with the nutrients it needs, it can also stimulate intestinal peristalsis, moisturize the intestines, and help the intestines. The feces and dry feces in the passage are discharged, and the difficulty of defecation is improved. In winter, the amount of exercise is greatly reduced, and excessive consumption of high-fat foods is a period of high incidence of constipation. Increasing the daily intake of dark whole wheat flour has many benefits for the body.
In addition, black whole wheat flour also has the effect of replenishing qi and activating blood circulation, and can also have a certain therapeutic effect on symptoms such as anemia and 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 functions of nourishing the spleen and lungs, and strengthening the spleen. It has the function of nourishing the stomach and kidneys and activating blood circulation, and can improve the sub-health state of the human body. After being fully soaked, the cooked quinoa is fluffy, soft and glutinous, and the grains are distinct after one bite, which is particularly interesting.
This quinoa whole wheat steamed bun is simple to make and tastes good. If you like it, save it and give it a try.
[Black whole wheat steamed buns]
500 grams of black whole wheat flour, 100 grams of oatmeal, 150 grams of quinoa, 270 grams of water, 3 grams of yeast
Method:
Prepare the ingredients.
Quinoa has a rough taste. Soaking it in advance is the best way to improve the taste. If you have time, soak the quinoa overnight and the quinoa will grow long small buds. The fresher the quinoa, the faster it will sprout. The buds are more lush.
Mix oats, quinoa and dark whole wheat flour, add yeast powder, add water in batches, mix well with chopsticks first.
Then knead it into a suitable dry and wet dough, cover it with plastic wrap, and leave it in a warm place to ferment for about 40 minutes. The dough will obviously become larger. If you weigh it with your hands, if the weight becomes lighter, it means it is fermented.
Sprinkle soaked quinoa on the panel, deflate the dough, place it on the quinoa, and roll it.
The quinoa is all wrapped on the surface. Roll it with a little force to make the quinoa stick more firmly.
Cut into small pieces and place them in a steamer lined with rice dumpling leaves. Leave them to ferment for about 30 minutes. Once the small pieces become obviously larger, they are ready to be steamed. Steam over high heat for 12 minutes and simmer for 3 minutes. Pot.
Tips:
Quinoa should be fully soaked. 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 fermentation will be particularly fluffy.
