Milky Whole Wheat Rolls

Overview

Whole wheat flour has the highest and most complete nutritional value among flours. Because the bran is retained during processing, the pasta produced is dark yellow in color, sweet in taste, and has a strong wheat aroma. In order to keep my family healthy, I cook whole wheat pasta once a week. I used to use pure milk when making noodles. Yesterday when I made knife-cut steamed bun rolls, I switched to breakfast milk. Unexpectedly, the taste was much sweeter than using pure milk, so I also used breakfast milk to make whole-wheat flower rolls today. Today I changed the final rolling method when making flower rolls. Although it is easier than the original rolling method, the shape is not as beautiful as before.

Tags

• staple food
• home cooking
• breakfast milk
• edible oil
• whole wheat flour
• yeast powder

Ingredients

Steps

1. 1 Pour the flour into the basin, add the yeast powder and stir evenly;

   

2. 2 Slowly pour in the breakfast milk and stir until it becomes fluffy;

   

3. 3 Then knead the dough, cover the basin, and let it rise for 40 minutes;

   

4. 4 The dough that has risen has a honeycomb-like internal structure;

   

5. 5 Sprinkle dry flour on the board and fully knead the risen dough to deflate it;

   

6. 6 Then roll it out into a rectangular thin sheet and brush with a layer of cooking oil;

   

7. 7 Roll up the dough from the short side;

   

8. 8 Cut into 8 sections;

   

9. 9 Take one section and press it from the middle with chopsticks;

   

10. 10 Pinch the two ends of the indentation toward the middle piece, and a flower roll is completed;

    

11. 11 In this way, each section is made into a flower roll;

    

12. 12 Brush oil on the drawer, roll the flowers into the steamer, and heat over low heat;

    

13. 13 When the water in the pot boils, turn to medium heat and steam for 15 minutes, then turn off the heat and simmer for 3 minutes;

    

14. 14 Remove from the pan and place the rolls on a drying rack to release the moisture.