Pumpkin Seed Bread

Name: Pumpkin Seed Bread
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 1/4 teaspoon salt; 10g Caster sugar; 50g Egg liquid; 1 tsp Yeast (dry); 15g brown sugar; 90g water; 15g Corn oil; 80g Pumpkin seeds

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

A group of pumpkin seeds are looking for a way out. There are many roads, which one do you like best?
Teacher Meng's pumpkin seed bread is really tangled. There are no cheddar cheese slices. The cheese slices in the supermarket are not cheddar. Buy it online quickly? Give up after wandering around,-just a packet of cheese is a bit unworthy. The egg white is not difficult, but there is almost a whole egg liquid left. give up? Follow the original? adaptation? Wandering, tangled. Reading Meng's explanation of cheddar cheese, "... Adding to bread can increase the flavor and softness of the bread." Suddenly, it became clear. adaptation! Make the whole egg liquid without cheese version. The addition of egg yolk may also have a certain influence on the flavor and softness. The idea is settled, everything is simple.

Ingredients

250g High-gluten Flour
1/4 teaspoon Salt
10g Caster Sugar
50g Egg Liquid
1 tsp Yeast (dry)
15g Brown Sugar
90g Water
15g Corn Oil
80g Pumpkin Seeds

Pumpkin Seed Bread

1. Ingredients: 250 grams of high-gluten flour, 10 grams of fine sugar, 1/4 teaspoon of salt, 1 teaspoon of dry yeast, 50 grams of egg liquid, 90 grams of water, 15 grams of black molasses, 15 grams of corn oil, 80 pumpkin seeds Gram

2. Pour the ingredients except oil and pumpkin seeds into a large basin, stir into a loose shape, add the oil, continue to stir until the film is pulled out, and pour in the chopped pumpkin seeds

3. Knead well. Put it in a large bowl, cover with plastic wrap, and leave to ferment for 80 minutes until the dough grows up. Take out, vent, divide into 2 equal parts, round, relax for 10 minutes

4. Roll the dough into a 25*20 cm rectangle, roll it up, and make it into a cylindrical shape. Put it into an 18*18 cm square baking tray, flatten it lightly, insert a hole in the surface with a fork, and leave it for 30 minutes until the dough grows up.

5. Brush the egg liquid on the surface, put it in the oven, middle layer, heat up to 190 degrees, lower the heat to 160 degrees, bake for about 20 minutes, the surface is golden, out of the oven

Tips:
1. Inserting holes in the surface of the dough can prevent the surface from bulging during baking;
2. The square bakeware can be replaced by a mousse box or not used;
3. The baking time and firepower should be adjusted according to the actual situation of the oven.