Rye Whole Wheat Rolls

by Line line 3896

5.0 (1)

Favorite

5

Difficulty

Easy

Time

2h

Serving

2

This black and white whole wheat roll is a custom staple food for my husband during the weight loss period. It consumes the instant oatmeal (peeled) at home very well. In fact, it is better to not peel the oatmeal during the weight loss period.
Usually steamed buns don't need to put so many old noodles, this is the result of an accident. I was preparing to steam whole wheat flour steamed buns. Suddenly something happened. I felt that it would take a long time to come back. So I stuffed the buns into the refrigerator to freeze them. Later I forgot about it. I found out after I cleaned up the refrigerator two days ago, so I quickly consumed it 😊😊"

Ingredients

100g Rye Flour
50g Instant Oatmeal
160g Old Dough
140g Warm Water
100g (Xinliang steamed buns and dumplings) Whole Wheat Flour
150g Old Face

Rye Whole Wheat Rolls

1. Black dough: 100g Xinliang whole wheat flour, 100g rye flour, 50g oatmeal, 160g old dough, 140g warm water.

2. White dough: 100g instant oatmeal, 100g whole wheat flour, 150g old noodles, 168g water

3. Separately and form dough.

4. Proof to double the size, with many fine pores torn open.

5. Knead the two pieces of dough separately. Whole wheat flour and rye flour are less gluten, so knead it for a while.

6. Roll the two dough pieces into the same size, brush them with some olive oil, and stagger them by about 3 cm.

7. Fold up the lower sheet.

8. Roll up.

9. First cut off the irregularities on the head, and cut the rest into uniform size dough.

10. For plastic surgery, squeeze both sides up.

11. No shaping on the left, after shaping on the right.

12. Keep it in a warm place to save hair, pay attention to cover to prevent dry skin

13. Boil a pot on the water, steam for 15 minutes after airing, turn off the heat and simmer for 3 minutes.

14. It's boiling!

15. Structured

16. Plate.

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