Name: Pumpkin Seed Sesame Bread
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 piece Cheese; 5g Caster sugar; 125g High-gluten flour; 1/2 tsp Yeast (dry); 1/8 teaspoon salt; 45g water; 25g Egg white; 8g Corn oil; 8g Molasses; 10g Pumpkin seeds; 30g White sesame

Pumpkin Seed Sesame Bread

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Teacher Meng’s pumpkin seed bread is topped with cheddar cheese. It is said that it can add aroma and make bread softer. At the beginning, when there was no cheese, in order to solve the problem of pumpkin seeds, a cheese-free version was created. Now that I have Cheese, I flipped through Teacher Meng's book, and suddenly remembered this. Can't help but want to re-interpret the full version. However, there are only a few pumpkin seeds nowadays. Turn your eyes, it doesn’t matter, isn’t it just the nuts? There are many white sesame seeds, and the difference can be filled with sesame seeds. It's just that the sesame seeds are more, and the pumpkin seeds are garnished.
The white sesame seeds are mixed with a few black sesame seeds, which looks richer. It's a pity that I punctured a little bit during the operation, and the image was slightly broken.

Pumpkin Seed Sesame Bread

1. Ingredients: 1/2 slice of cheddar cheese, 125g high-gluten flour, 5g fine sugar, 1/8 tsp salt, 1/2 tsp dry yeast, 25g protein, 45g water, 8g black molasses, 8g corn oil, 10g pumpkin seeds, 30g white sesame seeds

2. Tear the cheese into small pieces, pour it into a large bowl together with the ingredients except the oil and nuts, stir it into a flocculent shape, and add the oil. Knead into a malleable dough. Add sesame seeds and chopped pumpkin seeds

3. Knead well. Put it in a bowl for basic fermentation

4. The dough grows up, vents, rounds, and relaxes for 10 minutes

5. Roll it into a 25*20 cm rectangle, roll it into a cylinder, put it in a toast box, and gently flatten the surface

6. Fork holes on the surface with a fork, and finally ferment for 30 minutes. When the dough grows up, 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

7. Demould immediately, slice after cooling

Tips:
The fork holes on the surface of the dough can prevent the surface from bulging during baking. This bread can also be baked directly on the baking tray.