How to make whole wheat pretzels, which are soft and easy to digest, delicious and beautiful? I am a native of Northeast China, and I like pasta more in my diet, so I can tolerate not eating polished rice during the fat reduction period, but not eating pasta really makes me feel that there are many things missing in my life. Although there are many foods that can be used as a diet meal, the happiness of pasta is indispensable to me.

I also used whole wheat flour and buckwheat flour to replace refined rice during the fat reduction period. Whole wheat flour is made by grinding whole wheat into powder, selecting and other processes, and has the same percentage of endosperm, bran and embryo bud as the original whole wheat. Whole wheat flour is nutritious and is a natural healthy food. Because a certain amount of bran is preserved in the whole wheat flour during the production, the taste is slightly smoother than that of ordinary wheat flour, but the wheat flavor is stronger and healthier and more nutritious.

Now I'd like to share with you a pasta that I'm still taking during the fat reduction period. It's not only more nutritious and delicious, but also enhances satiety, which is very beneficial to lose weight. It tastes soft and especially easy to digest, and the method is relatively simple, Aauto Quicker video, without electric oven.

Delicious and easy to cook, you can cook more at a time, and it is very convenient and refreshing to roll vegetables and sandwich meat! & Whole wheat bread pretzels &; Need food: 300g whole wheat flour, 3g yeast powder, egg 1 piece, water 1 50g, salt1spoon, appropriate spicy and sesame.

Step 1 Put yeast powder in150g indoor temperature water, mix well, and then put it aside for a while, as shown in the above figure. Add 1 spoon salt to the whole wheat flour and mix well, then pour in the still yeast water and mix with chopsticks while pouring. Stir the whole wheat flour into a large amount of floc, then add an egg and mix well with chopsticks again.

Step 2 Because the biggest difference between whole wheat flour and ordinary flour is that it contains a certain amount of bran, it takes a little longer to smooth the dough. You can also relax 10 minutes after kneading it into an unsmooth batter without dry flour, and then knead it into a smooth batter. Put the batter into a larger glass container and put it in a warm place for basic fermentation.

Step 3: The volume of the batter is only 1.5 times larger than before. Take down the bread and knead the exhaust pipe, then roll the batter into a rectangular dough, spray a little cooking oil on the dough and sprinkle appropriate spicy and dry flour on it.

Step 4: Then roll the dough from one end, pinch the last edge, and cut it into sections of suitable size, as shown in the above figure. Then pinch the wound of each small section again, and wrap the small noodles into small packets and cover the fresh-keeping bag tightly to relax 10min.

Step 5 spray water on the surface of the dough before relaxation and stick it with sesame seeds, as shown in the above picture. Take it off, squeeze it flat, then roll it with a rolling pin slightly, without rolling it too much, and relax it again 10min. After heating the wok or electric baking pan, you don't need to paint it, put it in a relaxed cookie, cover it and bake it.

One side of the cookie is seared until it is golden, and then it is turned over. Both sides are seared until it is golden, and the cookie is raised, and the edge of the cookie quickly bounces back after being lightly pressed, which indicates that it has already been seared.