1, whole wheat flour mixed with ice water until there is no dry powder.

2. Refrigerate in the refrigerator18-24 hours before use.

3. Mix the main dough ingredients except butter, and add whole wheat flour soaked in cold storage for one night, and knead until the dough is smooth, elastic, non-sticky and can be pulled out with a thick film. Add softened butter and knead until the dough has good elasticity and ductility, and a thin and ductile film can be pulled out. Finishing the dough, and fermenting at room temperature for 60 minutes.

4, hair to 2.5 times the original volume.

5. Fold and turn twice with three folds (refer to the turning operation of seaweed cheese Chabad).

6. Continue to ferment for 30 minutes until it is 3-3.5 times larger than the original volume.

7. Evenly cut the fermented dough into 6 portions.

8. Relax for 20 minutes after rounding.

9. The dough is facing up and slightly flattened.

10, roll it into an oval with a rolling pin.

1 1, turn over

12, rolled from top to bottom.

13, the rolled dough continues to relax for 20 minutes.

14, the dough edge is placed vertically at the bottom and slightly flattened.

15. Roll long strips with a rolling pin.

16, turn over

17, rolled from top to bottom.

18, put every three into the mold, cover the lid, and finally ferment in a warm and humid place.

19. At last, when the fermentation is over, the dough is sent to the mold for 8.5 minutes.

20. Cover the mold, put it into the oven preheated in advance, and bake at 2 10℃ for 38 minutes in the middle and lower layers. Demoulding immediately after taking out the vibrating die.

Nutritional value:

1, whole wheat is composed of bran, germ and endosperm, and bran is rich in cellulose; Germ is the part with the highest nutritional value, rich in vitamins and minerals; Endosperm is the main component of wheat, which contains more starch and protein. Whole wheat flour is naturally made by grinding the whole wheat, which contains bran, germ and endosperm.

2. The taste of bran is rough. People in the past didn't realize its nutritional value. It was generally removed when it was ground and used as feed.

3. The germ is the part with the highest nutritional value in wheat. Why is it also removed? Because the oil it contains is easy to rancid and difficult to preserve, it has also been mercilessly abandoned.

4. Therefore, in the fine wheat flour that we usually eat, only endosperm is left, which provides abundant starch and protein. The shelf life of flour is long, the taste is delicate enough, and all kinds of soft and delicious pasta can be made, which everyone loves to eat.