Name: Sorghum Noodle and Nut Meal Pack
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 205g Flour; 22g butter; 1g salt; 51g Egg liquid; Some Black sesame; Some Ripe melon seeds; 15g Sorghum flour; 25g White sugar; 3g yeast; 100g water; Some White sesame

Sorghum Noodle and Nut Meal Pack

by Sheep kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

A part of sorghum flour is added to the bread flour, and the surface is covered with sesame seeds and melon seeds. It is a very nutritious multigrain bread, but I didn't make it well. It rained that day and the light was very dark.
It’s great to eat while it’s hot. The outer skin is crispy and crispy, and the inside is soft and sweet. After cooling, the melon seeds will not be crispy. Place them in the oven at 140°C for a few minutes to restore their fresh taste.
Now I always knead the noodles with Baicui 9500 bread machine. It is very easy. I can work on other things while kneading the noodles.
Another point to note is: the ratio of sorghum noodles can be increased or decreased as you like, the more you add, the rougher the taste.
When kneading the dough with multigrain flour, knead until the gluten expands.
To make round small meal buns, the dough can begin to ferment after being rounded, and it does not need to be loosened and rounded again. "

Sorghum Noodle and Nut Meal Pack

1. Put water and eggs into the bread bucket.

2. Add bread flour and sorghum flour, salt in one corner, sugar in the opposite corner, and yeast powder in the middle.

3. Install the bread bucket, start the imix program to knead the dough for 12 minutes, and add the softened butter. Knead for another 8 minutes.

4. Take out the dough and inspect, you can pull out a tougher film.

5. Round up, put in a large bowl, cover with plastic wrap and ferment.

6. Fermented to 2-2.5 times the original size.

7. Take out the pressure exhaust and divide it into several equal parts.

8. Round separately.

9. Put the black and white sesame seeds and cooked melon seeds into the dish and mix well. Take a rounded dough, spray a layer of water on the surface, and roll half a circle inside the nuts.

10. The surface is covered with nuts.

11. Place in the baking tray.

12. Fermented to 1.5-2 times the original size.

13. Put it in the middle and lower part of the preheated oven, heat up to 180 degrees, lower the heat to 185 degrees, and bake for 28-20 minutes.

14. Put the bread out of the oven, dry it to lukewarm temperature, put it in a fresh-keeping bag and seal it, and reheat it when you eat it.

Tips:
The proportion of sorghum noodles can be increased or decreased as you like. The more you add, the rougher the taste.
When kneading the dough with multigrain flour, knead it until the gluten expands.
To make round small meal buns, the dough can begin to ferment after being rounded, and it does not need to be loosened and rounded again.