Flax seeds are best taken ground. Such seeds are designed past times nature to locomote eaten as well as passed out for dispersion, so, they are pretty much similar the sesame seeds yous ingest. They come upwards out whole, undisturbed if yous occur to never chew them. Unless yous brand certain yous chew each flax seed, if not, it's best yous swallow them ground.
If yous prefer your flax seeds to locomote finely ground, add together inward to a greater extent than or less flour from the recipe when yous grind your flax seeds. This method helps yous to accomplish a finer flax seed repast as well as reduces the stickiness due to the unloose of oil. Mike's aunt makes flax seed butter oftentimes as well as it's sticky, but because it's purely set down flax seeds.
You know what, flax seeds is also a confinement breakfast. Out of the lot I made, I exclusively larn to swallow a few. So many mouths to feed.... LOL.
Steamed Flax Seed Milk Flower Rolls
Recipe source: Wendyywy
500gm pau flour
220gm milk, room temperature
100gm sugar
30gm lightly toasted flax seeds, ground
½ tsp salt
ane tsp baking powder
30gm butter, softened
50gm water
ii tsp instant yeast
Small pinch of sugar
iii Tbsp of crude oil (I used grapeseed oil, but yous tin strength out purpose corn crude oil or whatsoever other flavourless oil)
1. Mix H2O amongst small-scale pinch of sugar. Put inward yeast as well as permit it proof. The mixture volition froth as well as hold off similar beer bubbles.
2. Measure all dry out ingredients as well as pose into mixing bowl. Mix dry out ingredients then that everything is good dispersed.
3. Make a good inward the center. Pour inward frothy yeast, milk as well as butter. (After I pour the yeast, I mensurate my milk inward the same container then that I tin strength out rinse the yeast out, no wastage.)
4. Mix until a dough forms as well as knead until dough is smooth.
5. Cover as well as permit dough proof until double. It volition accept close an hour, depending on weather.
6. Punch downwardly dough as well as knead it for ii minutes.
7. Divide dough into 50gm pieces. I got close eighteen pieces.
8. Roll dough flat, peradventure to close 1cm thick, it volition resist rolling as well as it volition clit itself back. It’s ok. Pre rolling the dough saves rolling fourth dimension after during shaping. Let dough balance for 10 minutes. Please squall upwards proceed dough covered at this point. I proceed it inward my mutual frigidity oven.
9. After resting, whorl dough flatter, to the thickness of close ¼ of an inch. If dough resist to locomote rolled, permit it balance longer.
10. Apply a sparse layer of crude oil over rolled dough.
11. Cut slits onto dough. Be careful non to cutting all the agency through. I cutting them 1/2cm wide.
12. Remove dough from working surface as well as twist dough.
13. Twist the twisted dough into a knot. Remember to enshroud the sides underneath the bun.
14. Place the shaped buns onto a slice of paper. I used muffin liner.
15. Cover as well as permit it proof until double. (I proof inward my mutual frigidity oven)
16. Steam on high rut for 12 minutes.
these were earlier steaming
See the strands? Light as well as fluffy!
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