The husk, or wheat husk, is the seed husk left after milling the flour for wheat.It is rich in protein, carbohydrates, minerals, and vitamins.Among them, B vitamins are essential nutrients in the nutritional metabolism of food.It also contains nutrients essential to the human body - dietary fiber, which can help increase the fiber content of food, improve constipation, prevent colon cancer, rectal cancer and breast cancer, lower serum cholesterol, and slow the formation of atherosclerosis.On weekdays, distill the head or make bread, adding a moderate amount of cornstarch, which is both tasty and nutritious.

WHAT YOU NEED

Ingredients

250 grams of flour
Low flour 50 grams
35 grams of pepper
30 grams of fine sugar
7 grams of skimmed milk powder
20 grams of whole egg juice
12 grams of corn oil
4 grams of high-sugar yeast
285 grams of homemade red bean sand
Clean water 160 grams

How TO MADE Corn and beans sandwiches

Steps 1 to 4

1. Preparation of the main raw materials needed.

2. (The yeast is forgotten here)

3. Rub red bean sand into small round balls for use.

4. (about 25 grams each)

Steps 5 to 8

5. Mix all the ingredients except corn oil evenly and then add clean water to stir evenly and knead into a smooth dough.

6. Add 12 grams of corn oil to the dough and knead evenly.

7. Continue to knead the dough until it expands and comes out of the membrane.

8. (I'm small, the membrane can only fit together)

Steps 9 to 12

9. The mixed dough is rolled into a bowl, covered with a lid, and fermented at room temperature to twice its size.

10. When the fermentation is complete, use your fingers to make a small hole in the dough, and if it does not shrink, the dough is successfully fermented.

11. After removing the dough, blowing it out and mixing it again, divide it into a small dough of about 50 grams, cover it with a protective film and relax for ten minutes.

12. Take a small dough, press it slightly with the palm of your hand and gently knead it into a circle.

Steps 13 to 16

13. Wrapped in red bean sand filling heart.

14. Gently squeeze the face until the filling is completely covered and then squeeze the mouth.

15. The finished loaf of bread is placed face down in the baking tray, and then the whole piece is made in turn.

16. A glass of boiling water is placed in the oven, and then the raw bread is sent to the oven for a second fermentation.

17. After fermenting again to 1.5 times the size, remove the brush over the whole egg juice and sprinkle the black sesame decoration.

18. Preheat oven: middle layer 170 degrees 14 minutes

19. When it's cooked for 10 minutes, turn off the fire, leave it on and continue cooking until it's done.

20. After coloring, add tin foil to prevent the color from becoming too dark.

21.

Handy cooking tips

　　Flour absorbs water differently depending on the place of origin, so add a little water to the dough, not all of it, so that the dough is not too thin.The ratio of flour and cornstarch is 100:10, which can be changed to 100:20 if you get used to the thick taste of cornstarch.The oven and temperature here are for reference only, please adjust according to the heat of your own oven.