The most ruthless flour for weight loss, teach you 3 methods, scrape the fat, and it is delicious, and the weight is quietly lighter

Today's black whole wheat flour is used, which is black wheat milled through low temperature whole grains, containing wheat bran, which completely retains the germ and bran in the grain, and although the taste is not as good as white flour, the wheat flavor is very full. The delicacy made with whole wheat flour scrapes the fat and fills the stomach, teaches you 3 delicious methods, the stomach is not burdened, and the weight is quietly lighter.

Whole wheat pocket cakes

1. Add yeast and sugar to the black whole wheat flour, add an appropriate amount of water, stir into a batter first, and then knead into a smooth dough.

2. The dough should not be too hard, it should be soft, and it can be used after 20 minutes, without waiting for the dough to rise to twice the size. After 20 minutes, remove and knead into long strips and divide into several evenly sized dough pieces. Take one of the dough and roll it out into an oval or round pancake.

3. Without putting a drop of oil in the pan, put in the rolled thin dough cake and cook slowly over medium heat.

4. The bread will be swollen in about 1 minute, after the bulging, gently turn over, can not be pressed, and burn until both sides are golden. (There must still be many people who are puzzled, how can the dough cake be hollow and bulging without puff pastry?) As long as you try it once, you will know it, and you can guarantee that all of them are hollow)

5. After the pot is removed, cut the cake in half, all of them are hollow, and they can be eaten in a white mouth. Stir-fry a plate of sour and hot shredded potatoes or other favorite home-cooked dishes, stuff them into pocket cakes, and the more you eat them, the more fragrant they become.

Whole-wheat two-color steamed buns

1. Half of the black whole wheat flour and half of the white flour, in a large bowl. Then add yeast and an appropriate amount of water, stir it into a dough flocculent, then knead it into a dough with moderate hardness and softness, and ferment it until it is twice as large.

2. Roll out the white dough and black whole wheat dough into long dough of the same size. Then put the white flour cake on top of the black whole wheat flour cake and roll it up from one end into a long strip, the more circles you roll, the better the cross-section will be.

3. Pot on cold water, wait for the pot to be gasped, and steam for 15 minutes on high heat.

4. After turning off the heat, do not take it out immediately, simmer for 5-8 minutes, and then open the lid to prevent collapse and retraction.

Whole wheat vegetable cake

1. Cut the cabbage and carrots into thin strips, sprinkle with a pinch of salt and marinate for more than 10 minutes. When the vegetables are soft and have a small amount of moisture, crack in two eggs and stir well.

2. Then sprinkle in the black whole wheat flour, not too much at a time, and stir it well each time.

3. Until the vegetables are covered with black whole wheat flour, then sprinkle pepper powder and sesame oil to taste. Don't add a drop of water, because sprinkling salt at the beginning will not only marinate some water, but also have two eggs, so you don't need to put a drop of water at all.

4. Put a little oil in a pan and a pinch of vegetable paste. Boil over low heat until crispy on both sides, remove from the pan.