The preparation method of coarse cereal roll dough comprises that follow steps:

1 and dough:

Put the flour into a basin, add water, knead the flour evenly in the same direction (kneading the flour in the same direction is best), knead it slightly, cover it with a semi-dry cage cloth and let it stand for 30 minutes.

2. Wash gluten:

Pour half a basin of clear water into the basin, add the mixed dough, gently knead until the clear water becomes thick flour water, and take it out for later use. In a new pot, pour half a pot of water, add the dough that has just been kneaded and become smaller, and continue to mix the dough. Generally speaking, the number of water changes depends on the feeling, the number is less, and the gluten is sticky. Proper times make the gluten taste good. Too many times, no gluten.

3, making starch:

Put a wooden frame on the top of the big basin, put a reed (copper wire basket for filtering impurities at home) on the wooden frame, scoop the washed noodle water into the copper wire basket with a ladle, and filter it for 4 to 5 times. Put the filtered broken gluten on the gluten block, settle the batter in a big basin for 5-6 hours, scoop out the clear water on the basin, and the rest is starch.

4. Fermentation:

When steaming steamed bread, add a proper amount of baking powder or "old noodles", stir well and put them in a warm place for fermentation. About one night or more, when the surface water smells slightly sour, it means that the next step can be carried out.

5. Gluten:

Boil the washed gluten in a pot with water, pull it into strips, wrap it into strips slightly thicker than the thumb, put it in the pot and cook for 45 minutes, take it out with a colander, tear it into small pieces and put it in a plate for later use.