Black Rice Sandwich Bread

Black rice is rich in nutrients and there are many benefits to eating black rice. There are also various ways to eat black rice. Some people like to make porridge with black rice, and some people like to eat black rice with bread, such as black rice sandwich bread, which tastes very delicious. In fact, black rice sandwich bread is also very simple to make. The following is a detailed introduction to the method of making black rice sandwich bread.

How to make black rice sandwich bread

Ingredients:

Ingredients: Black rice: 210g; Fuqiang flour: 352g; Honey: 35g

Ingredients: Yeast: 3g; Salt: 2g; Corn oil: 30ml; Egg liquid: appropriate amount

practice:

1. Prepare cold black rice paste.

2. Mix all the ingredients in the main course, knead into a smooth dough, add corn oil little by little, and knead until a film can be pulled out without breaking. Let it rise until it is 2.5 times larger.

3. De-deflate the fermented dough, divide it into nine equal rounds and let them rest for about 20 minutes.

4. Roll into long strips.

5. Fold the strip in half and rub it twice.

6. Pass the tail end through the handle in Figure 5.

7. Brush with egg liquid when it is twice as large.

8. Preheat the oven to 175 degrees, place it on the upper-middle layer, and bake for about 18 minutes.

The efficacy and function of black rice

Black rice is a kind of rice that can be used as both medicine and food. It has good quality, delicious taste and is very fragrant and pure. It has high edible value. In addition to cooking porridge, it can also be used to make various nutritious foods and brew wine. Modern medicine has confirmed that black rice has the therapeutic effects of nourishing yin and kidney, strengthening the spleen and warming the liver, improving eyesight and activating blood circulation. The reason why the color of black rice is different from that of other rice is mainly because its outer cortex contains anthocyanin pigments, which themselves have strong anti-aging effects. Domestic and foreign studies have shown that the darker the color of the rice, the stronger the anti-aging effect of the epidermal pigment, and the effect of black rice pigment is the strongest among all colors of rice. In addition, this pigment is rich in flavonoid active substances, which is 5 times that of white rice, and plays a great role in preventing arteriosclerosis. Therefore, black rice should not be refined, and it is better to eat brown rice or standard third-grade rice. When cooking porridge, soak the black rice in water for one day and night in summer and two days and nights in winter. Wash it less frequently and cook the water used to soak the rice together with the rice to preserve the nutrients.

Since ancient times, black rice has been regarded as a nourishing health product. "Traditional Chinese medicine believes that black rice has the effects of nourishing yin and kidney, strengthening the spleen and warming the liver, improving eyesight and activating blood circulation. It can treat anemia, dizziness, blurred vision, premature graying of hair and many other diseases.

Black rice contains more dietary fiber, starch is digested more slowly, and its glycemic index is only 55 (white rice is 87). Therefore, eating black rice will not cause drastic fluctuations in blood sugar like eating white rice. In addition, minerals such as potassium and magnesium in black rice are also beneficial for controlling blood pressure and reducing the risk of cardiovascular and cerebrovascular diseases. Therefore, diabetics and patients with cardiovascular diseases can eat black rice as part of their dietary regimen. Black rice is an ideal nourishing food whether it is cooked into porridge or stewed rice.

In order to preserve more nutrients, black rice is often not processed like white rice, but is mostly eaten directly as "brown rice" after being husked. This coarser textured black rice is best suited for making porridge rather than rice. When cooking porridge, in order to make it soften faster, it is best to soak it in advance so that it can fully absorb water. Soak in water for one day and night in summer and two days and nights in winter. Then cook it in a pressure cooker and it will be ready to eat in about 20 minutes. In order to prevent the pigment contained in black rice from dissolving in water during soaking, you can gently wash it with cold water before soaking, and do not rub it; the water used for soaking the rice should be cooked with the rice and cannot be discarded, so as to preserve the nutrients in it. Generally speaking, black japonica rice and black glutinous rice have the best taste when used to cook porridge. When cooking black indica rice porridge, it is best to add some glutinous rice to increase the viscosity.

In addition to porridge, black rice can also be made into snacks, glutinous rice balls, rice dumplings, bread, etc. Black rice wine has now been developed, which contains melanin and can play a health-care role. The inorganic salts such as manganese, zinc, and copper contained in black rice are 1 to 3 times higher than those in rice. It also contains special ingredients such as vitamin C, chlorophyll, anthocyanins, carotene, and cardiac glycosides that are lacking in rice. Therefore, black rice is more nutritious than ordinary rice. Eating more black rice can stimulate appetite, strengthen the spleen and warm the liver, improve eyesight and promote blood circulation, and replenish essence. It has a good nourishing effect on premature gray hair, postpartum weakness in women, physical weakness after illness, as well as anemia and kidney deficiency.