Toothpaste milk honey flour

Toothpaste, milk, honey and flour are all common items in life. Toothpaste is a commonly used cleaning product in daily life and has a long history. Milk is rich in nutrients, easy to digest and absorb, inexpensive, and convenient to eat. It is the most "perfect food" and is known as "white blood". It is the most ideal natural food. Honey is made in the hive by bees from nectar collected from the flowers of flowering plants. Flour is a powder made from wheat and is the staple food in the northern region. So what is the connection between them?

1. Toothpaste is an oral hygiene product, and its predecessor is tooth powder. As early as 2000 years ago, people in ancient Rome used talcum powder to brush their teeth. Brushing your teeth with toothpaste can make the tooth surface white and shiny, protect the gums, and prevent caries and bad breath. Toothpaste should have good cleaning effect, be non-toxic, have fragrance, prevent caries and be easy to use. Fluoride toothpaste contains active ingredients such as sodium fluoride, stannous fluoride, sodium monofluorophosphate, zinc fluoride, etc., which are effective in preventing tooth decay. Chlorophyll added to chlorophyll toothpaste is effective in stopping bleeding gums and preventing bad breath. Enzyme toothpaste can break down residual food and is effective in cleaning the oral cavity and preventing tooth decay. Medicated toothpaste adds medicine to toothpaste to prevent and relieve oral diseases. The Huangcen toothpaste and Bezoar toothpaste sold on the market have obvious alleviating and therapeutic effects on bleeding gums, swollen gums, bad breath, and tooth hypersensitivity. Toothpaste is made up of powdered abrasives, wetting agents, surfactants, adhesives, flavors, sweeteners and other special ingredients.

2. Milk, one of the oldest natural beverages, as the name suggests, is squeezed from female cows. In different countries, milk is divided into different grades. Currently, the most common ones are whole fat milk, low fat milk and skim milk. There are quite a lot of additives in milk on the market, such as high-calcium low-fat milk, which emphasizes the addition of calcium. Milk is very nutritious[2] and contains a wide variety of minerals. In addition to calcium, which is well known, it also contains high levels of phosphorus, iron, zinc, copper, manganese, and molybdenum. The most valuable thing is that milk is the best source of calcium for the human body, and the calcium-phosphorus ratio is very appropriate, which is conducive to calcium absorption. The types are complex, with at least 100 kinds, and the main components are water, fat, phospholipids, protein, lactose, inorganic salts, etc.

3. Honey is a yellow-white viscous liquid that is collected by bees and naturally fermented from nectar. Honey is known as "the most perfect nutritious food in nature" and the ancient Greeks regarded honey as a "gift from God." China has been raising bees and collecting honey since ancient times. Honey is both a good medicine and a high-quality drink that can prolong life.

Honey comes from "Ming Yi Bie Lu": Rock honey grows in the valleys of Wudu, Heyuan and other mountains. The one that is white like ointment is good. Tao Hongjing: Rock honey is also called cliff honey, which is grown among the rocks in the mountains. The bees are black and look like horseflies. again

Wood honey is called food and is hung on tree branches. It is bluish-white in color. The fruit grown on trees and in domestic cultivation is also white, but rich and delicious. "Bencao Shiyi" says: According to common honey, some are grown in wood, and some are grown in soil. In the north, where the soil is dry, most of the honey is grown in soil. In the south, where the soil is wet, most of the honey is grown in trees. Each honey is grown according to the soil. It is yellow in color and bitter in taste. It can cure eye heat. It is made by bees carrying Coptis chinensis flowers. The honey is the same. Xuanzhou has Coptis chinensis honey, and Xiliang has pear blossom honey, both of which are as white as solidified fat and are also made from pear blossoms. Each has its own origin. "Compendium of Materia Medica": There are two kinds of honey-eating people. One builds houses on trees in the mountains and forests, and the other builds nests in people's homes and keeps the honey. The bees are very small and slightly yellow, and their honey is thick and delicious. "Compendium of Materia Medica": When testing honey, insert a red-hot chopstick into it. If steam is produced when it is pulled out, it is real; if smoke is produced, it is fake.

4. The flour used to make ordinary steamed buns, dumplings and steamed buns sold in the market can definitely be used to make bread, but the texture of the finished bread will not have the delicate wire-drawn effect and delicate taste of bakery toast. If you pursue the quality of the finished bread, then if possible it is best to use high-gluten flour, preferably special flour for bread. If not, it is the same to use medium-gluten flour. After all, it is made at home, there are no additives and no professional equipment, so the requirements do not have to be so high.

If you use medium-gluten flour instead of high-gluten flour to make bread, the amount of water in the original recipe should be reduced appropriately, because different types of flour have different water absorption rates. Generally speaking, the higher the gluten content of the flour, the higher the water absorption rate; conversely, the lower the gluten content of the flour, the lower the water absorption rate.

In fact, due to the differences in processing technology and raw materials used by each manufacturer, even flour of different brands and the same type will have different water absorption. For example, the water absorption of the same high-gluten flour or the same bread flour will be slightly different. So please explore the characteristics of the flour you are using and add water correctly to make successful Western pastries.

In China, ordinary household flour is not usually distinguished and named as "high-gluten flour, medium-gluten flour, and low-gluten flour", so what you see in supermarkets will mostly be "steamed bun flour and dumpling flour" or "special flour" or "refined flour". Strictly speaking, such names are not standardized, but fortunately they are easy to understand. Haha, everyone knows what this flour is used for at a glance. The characteristic is "high gluten content" because when you make noodles, dumplings, and buns, you need the flour to be gluten-rich and have a smooth texture, so the gluten content is indeed higher (but the gluten content generally does not exceed 11), so this is not high-gluten flour.