Stone-ground homemade cakes
Nowadays, it is rare to eat this kind of simple home-cooked cake made with coarse flour, but it may still be familiar to older people. When I was a child, my mother often made this home-cooked cake. Every time I eat it, I always have the taste of my mother, which is very memorable. In view of people's living standards nowadays, I feel that it is not very good and not delicious, but in that era, every time my mother made it, it was like celebrating the New Year. It was so delicious! So happy! This homemade cake uses very coarse stone-ground flour. In fact, many people don’t understand stone-ground flour. It is not as fine and white as high-precision flour, but it retains the original flavor and nutritional value of wheat, and its taste is also very unique. Let’s learn more about stone-ground flour from the process, color, and texture of stone-ground flour. From the perspective of process design, stone-ground flour is ground using grooved stone millstones at low temperatures, and its flour output is correspondingly low. Moreover, the milling process that pays equal attention to the skin and the core greatly reduces the number of times the wheat is ground. The aroma, protein, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, dietary fiber and other nutrients of the wheat germ are completely retained. It does not require any additives, ensuring the quality of the flour. In terms of color, stone-ground flour is naturally white and slightly yellow because it contains a large amount of carotene and dietary fiber. In terms of texture and taste, stone-ground flour is ground at low speed and temperature, and the number of grinding passes is small, so the gluten and the aroma in the wheat germ, that is, the wheat essence, are retained. When kneading noodles with stone-ground flour, more water is consumed and the dough wakes up for a short time after mixing. No matter whether it is pulled, pulled or rubbed, the noodles can remain flexible and continuous. After the noodles or dough slices are cooked, the texture will be soft and chewy. Various pastas made from stone-ground flour have a strong wheat aroma, good taste and chewy texture. To sum up, stone-ground flour does not destroy the nutrients in wheat and retains various nutrients to the greatest extent. In particular, the carotene and vitamin E in stone-ground flour are 18 times more than other flours. Stone-ground flour retains the original flavor of wheat. Various pastas made with stone-ground flour have a soft texture, rich wheat aroma, and higher nutritional value. They are truly natural and green health foods.
Staple food
Home cooking
