Pumpkin Seed Bread
Overview
A group of pumpkin seeds are looking for a way out. There are many roads, which one do you like the most? Teacher Meng’s pumpkin seed bread is really confusing. There are no cheddar cheese slices. The cheese slices in the supermarket are not cheddar. Why not buy them online? After wandering around for a while, I gave up - a pack of cheese alone was not worth it. The egg white is not difficult to handle, but there is almost a whole egg liquid left. give up? Follow the original work? adaptation? Wandering, entangled. Read Teacher Meng’s explanation of cheddar cheese. . . . Added to bread, it can increase the flavor and softness of bread. suddenly see the light. adaptation! Make a whole-egg, no-cheese version. The addition of egg yolk may also have a certain influence on the flavor and softness. Once you make up your mind, everything becomes easier.
Tags
Ingredients
Steps
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Materials
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Pour all ingredients except oil and pumpkin seeds into a large bowl
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Stir until fluffy and add corn oil
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Continue stirring until a transparent film can be pulled out
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Add chopped pumpkin seeds
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Knead evenly
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Place in a large bowl, cover with plastic wrap and ferment for 80 minutes,
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The dough has grown
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Take out, deflate, divide into 2 equal parts, roll into balls, and rest for 10 minutes
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Roll out into a 20X25 cm rectangle
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Turn over and roll into a cylinder
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Place on an 18X18 cm baking pan,
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Flatten lightly and poke holes in the surface with a fork
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Finally ferment for 30 minutes and the dough will grow
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Brush the surface with egg wash
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Put in the oven, middle layer, heat up to 190 degrees, heat down to 160 degrees, bake for about 20 minutes
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The surface is golden brown
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Let cool
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Cut into pieces
