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Black whole wheat self-raising flour, I thought that self-raising flour can be used directly after making dough. After reading the instructions, I found out that it still needs to rise for half an hour. However, this saves a lot of time compared with yeast fermentation. Black whole wheat looks dark and rough. When kneaded into a dough, it is darker in color and has a slightly sticky feel. When fried into a dark grid cake, the expansion is obviously not as good as that of white flour. The taste is slightly thick, but it is not too loud. When you chew it carefully, it has a unique aroma and a slightly sticky feeling.
