Whole Wheat Pumpkin Seeds Soft European

Name: Whole Wheat Pumpkin Seeds Soft European
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 75g Whole wheat flour; 250ml milk; 4.5g yeast; 45g Red sugar; 4g salt; 120g Pumpkin Seeds (cooked)

by Melodious qinzi

4.8 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

4

Compared with other melon seeds, pumpkin seeds have lower calories, plus a special fragrance and color, which will bring a unique taste when added to bread. Although this soft European has no added fat, it still tastes very soft because of its high water content. .

Ingredients

Whole Wheat Pumpkin Seeds Soft European

1. Put all the ingredients into the cook machine

2. Knead until the dough becomes gluten and has a thick film state

3. Add pumpkin seeds, mix well on low speed

4. Shape the dough slightly and put it in a floured container

5. Ferment for 1 hour in an environment with a humidity of 80% at 28°C

6. Fermented to double size

7. After exhausting, divide it into two parts and leave for 20 minutes

8. Shaped into a spindle shape after proofing

9. Ferment for 45 minutes in an environment with a temperature of 30°C and a humidity of 80%

10. After fermentation, sift flour on the surface for decoration, and cut out patterns with a cutting knife

11. Bake in the preheated oven at 200℃ for 20 minutes

Tips:
1. The formula has a relatively high water content, and it will be sticky if you knead it by hand. You can use a bread machine or a cook machine to operate it.
2. Oubao's dough does not require kneading to form a film, as long as the dough has a thick film.