Remember this old dough recipe, which makes layered and fluffy flower rolls, simple, delicious and nutritious!

Wheat flour products are not very popular at home, but now that healthy eating is in vogue, so this time I made whole wheat flower rolls, no matter if they like it or not, they have to finish eating. The secret to delicious whole wheat, is to soak whole wheat flour in liquid, so that it can fully absorb moisture, so that the wheat bran can soften, so that you won't feel a mouthful when you eat it.

I made whole wheat dough, so that the whole wheat flour has enough time to absorb moisture, which makes the flower rolls layered and fluffy, simple, delicious and nutritious. Although it’s not as delicious as white flour, it’s slowly being accepted by my family, and I will continue to research how to make whole wheat delicious, so that my family can eat healthy and happy.

Okay, let's finish the nonsense and take a look at the detailed recipe!

Whole Wheat Chive Rolls

Old Dough:

Whole wheat flour 200g, yeast powder 1g, sugar 18g, water 120g

Main Dough:

Medium-strength flour 250g, baking powder 1 small spoon, yeast powder 3g, sugar 25g, salt 1/8 small spoon, salad oil 1/2 large spoon, water 125g

Filling:

Chives 4 stems, white pepper, salad oil, salt

Specific Method:

Made old dough in the previous step

Mix all the materials for old dough into a dough with a mixer, cover with plastic wrap, and place in a room temperature (room temperature is about 20-25 degrees, if the room temperature is above 25 degrees, place in the refrigerator to chill) for it to ferment.

On the same day

1Tear the old dough into small pieces, then mix with water, and mix with a mixer into a slurry.

2Add the main dough ingredients, and mix with a mixer for 5 minutes, until the dough becomes three bright, then cover with a damp cloth and let it rest for 10 minutes.

3Medium-strength flour 100g, add to the mixer three times, place the flour at the bottom of the mixer, then place the dough on top, low speed mix until the flour is absorbed, then add the remaining flour(This action replaces the action of kneading on the table. If you have strong enough strength, you can knead the dough by hand.)

4Use a rolling pin to roll the dough into 40*25cm.

5Chop the 4 chives into chive flakes, spread oil, salt and white pepper on the dough sheet, and spread chive flakes in the middle.

6Fold upwards 1/3, spread oil, salt and white pepper again, spread chive flakes.

7Fold downwards 1/3, pinch the seam tightly.

8Divide evenly into 20 pieces.

9Overlap two pieces, use chopsticks to press down in the middle, then have 10 dough balls, and let it rest for 10 minutes.

10Gently pull the dough sides towards the edges, use chopsticks to fold into a flower roll, and push one end into the hole of the chopsticks.

11Place in a steamer, and finally ferment for 30 minutes.

12Turn on high heat, start cold water steaming, when there is steam, turn to medium-large heat, start timing 15 minutes, when the time is up, turn off the heat, when there is no water boiling sound, turn the lid slightly, wait 3-5 minutes. Remove the steamer from the hot water pot, open the lid to cool.

That's it, the recipe for today, if you have a chance, try it, we'll see you next time.