Why is European bread called European bread? Can European bread help lose weight?

European bread is popular recently and is said to have the effect of reducing weight and fat after eating. So why is it called European bread instead of bread? Does eating European bread really help lose weight?

European bread is a general term for European bread, so it is abbreviated as European bread. European bread is the bread commonly eaten by Europeans. Its most representative ones are German alkaline bread, French baguette, Austrian toasted multigrain bread, Danish bread and Italian bread.

It is best to eat less European bread during the weight loss period. European bread is also a kind of pasta with high calories. High calories will be converted into fat and cause obesity, so you must control your diet, eat less greasy and fried food, and eat a light diet. The most important thing is to rely on exercise to lose weight. You should participate in more aerobic exercise, such as walking, riding a bicycle, playing table tennis, and playing badminton. Half an hour a day is good for weight loss.

1. Ingredients: European bread is low in sugar, oil, fat, and fiber, and is made from whole wheat flour. Bread is high in sugar, oil, and fat;

2. Taste: European bread is slightly hard, chewy and salty. The bread has a soft texture;

3. How to eat: Cut the European bread into slices and eat one loaf at a time;

4. Appearance: European bread is large and heavy. Chinese bread is small and light.

5. Nutritional value: European bread is healthy and nutritious. Bread is relatively less nutritious and has a high fat content.

1. Knead everything except butter and salt (a little warm water and yeast) together. Stir until the sugar melts. Knead together. Add eggs and dragon fruit juice or until it becomes a soft dough.

2. Knead well and make a film. Divide into 70 grams each. If you like a smaller European bag, you can customize the number of grams.

3. Roll it into a long strip, but not too thin. Add the mochi and red bean filling, wrap it, pinch the mouth and roll it into a long strip.

4. Sealed on the side

5. Shape it and let it rise again for 1.5 times (remember not to seal it downwards, otherwise it will expand and burst when baking.

6. The color of this one is not that dark after baking. Bake at 175 degrees on the middle layer for 20 minutes.

7. I also made red bean and mochi pork floss~

8. Cut the dough into pieces and sprinkle with flour for shaping (flour shaping can be done when the dough has risen to about 1 time its size after wrapping.