Pumpkin sesame bread
By VicentaLakin
Mr. Meng's pumpkin bread, with cedar cheese. It is said that the bread can be refreshed and made softer. When there was no cheese, a cheese-free version was made to deal with pumpkins. And now I have cheese, and I'm reading Mr. Meng's book, and I suddenly think of it. I can't help but think of a full version. But the pumpkin is only a little bit now. It doesn't matter. It's just nuts. There was a large amount of white sesame, the difference could be filled with sesame. It's just, it's more sesame, and the pumpkins are a little suffocated. The white sesame is mixed with a few black sesames, and it looks richer. It's a pity that a little bit of the skin was pierced during the operation, and a little bit of it。
Recipe Recommendations
- cheddar cheese 1/2 tablet
- high-gluten flour 125 grams
- fine sugar 5 grams
- salt 1/8 teaspoon
- dry yeast 1/2 teaspoon
- protein 25 grams
- water 45 grams
- brown sugar honey 8 grams
- corn oil 8 grams
- pumpkin seeds 10 grams
- white sesame 30 grams
Steps for Pumpkin sesame bread
1
Use the material
2
Half cheese
3
Tore the cheese to pieces and poured it into a big bowl with pasta other than oil
4
Smash it in the form of oil
5
♪ To the ripples ♪
6
Add sesame and shredded pumpkins
7
Scratch it and put it in the bowl for basic fermentation
8
The headmaster is twice as big
9
Flow, roll, loose for about 10 minutes
10
A RECTANGLE OF 25 X 20 CENTIMETERS
11
Cylinder
12
Put it in the toast box and crush it
13
With a fork on the surface fork
14
The headmaster is big, the surface brushes the egg
15
Put it in the oven, mid-level, 190 degrees, 160 degrees, about 20 minutes
16
The surface is yellow and gold
17
Strip
18
Slice and eat