Musli bread
If eating melon seeds is too troublesome, add them to snacks, breads or staple foods to adjust the taste and increase nutrition. Melon seeds and sesame seeds are dotted on the bread. The inside is very soft and tastes light like melon seeds...
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- unsalted butter 15g
- egg liquid 30g
- yeast 3g
- milk 150ml
- white granulated sugar 30g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Musli bread
1
Weigh all ingredients, except butter, and pour into the inner cylinder of the bread maker.
2
Select a hair work file and dough.
3
After 20 minutes, add the butter and continue kneading.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Remove the dough and divide it into the required portions, knead it into a round shape, and ferment for 15 minutes.
6
Take a dough and knead it into a water drop shape, roll it into long slices with a rolling pin; sprinkle with Mosli mixture and roll it from top to bottom.
7
Place the shaped dough on a baking sheet and place it in the oven for final fermentation.
8
Remove it after fermentation and brush the surface with a layer of clear water; preheat the oven to 180 degrees C, the middle layer, heat it up and down, for 12 minutes, and bake and color it.