Eat Your Way to Health - 248 Nutritional Foods Book - Complete Full Color Food Nutrition Edition

Author: Li Huimin, Jia Shufang / Country: Mainland China
Publisher:
Publish Date: 2006-06-01
Features: Nutritional Value of Steamed Buns
Steamed buns are made from flour mixed with yeast, which is fermented and then steamed in a steamer. Fermented buns are more nutritious than unleavened foods like flatbreads and noodles. Research shows that yeast is rich in various vitamins, minerals, and enzymes. At the same time, yeast is a strong antioxidant, not only making the food softer and tastier but also protecting the liver and having a certain detoxifying effect. Fermented buns are beneficial for digestion and absorption because the enzymes in yeast can promote the breakdown of nutrients. Therefore, people with weaker digestive functions, such as those who are underweight, children, and the elderly, are more suitable to eat this type of food. Many people prefer to use refined flour to make buns, but eating such buns for a long time is not healthy. Refined flour is made by finely processing the endosperm of wheat, with other parts removed, and thus loses corresponding nutrients. Long-term consumption of refined flour can lead to a deficiency of certain nutrients, especially vitamin B1.
Ingredients for Flowering Buns:
1000g flour, 150g fermented starter, 300g sugar, 400g water, and an appropriate amount of edible soda.
Instructions:
1. Mix the fermented starter with water, add the flour, and knead into a fermented dough. Cover it with a damp cloth and let it rest for 20 minutes. Then add soda and sugar, knead well, and let it rest for a little longer before using.
2. Roll the fermented dough into a long strip, divide it into 100g portions, place the portions upside down in the steamer, and steam over high heat for about 25 minutes.
Tips:
- The edible soda should be crushed into a powder using a rolling pin.
- After adding soda to the dough, knead it well. Otherwise, some parts of the dough may have too much soda, causing them to expand and turn yellow after cooking, which will affect the appearance and taste.
Related Recipes: Five-Seed Buns, Red Bean Buns, Jujube Cake
Food Incompatibility:
Steamed Buns and Sulfur
Steamed buns with sulfur will produce sulfur dioxide, which irritates the digestive tract and destroys vitamin B1. It also affects calcium absorption.
Purchasing and Storage:
When buying, do not judge the quality of steamed buns solely by their white color, as a whiter color does not necessarily mean better. Generally, without any whitening agents or food additives, normal steamed buns should have a milky yellow color, while the flour should be milky white. If a bun or flour is excessively white, it may contain excessive whitening agents, and if the dosage exceeds the standard, it may harm health.
Sometimes, if you have leftover buns or buy many at once, you can freeze them in the refrigerator and take them out to heat when ready to eat.
High-quality buns have a strong aroma of wheat, are very soft in texture, and have a slightly sweet taste. Average-quality buns may have a yeast flavor, with a general texture and a slight soda taste.