Weng melon into bread

The production of this bread is purely a coincidence.

I was just going to prepare the bottom of the pizza, but after everything was ready, I suddenly changed my mind.

So, the dough that should have belonged to the bottom of a pizza was changed to make this kind of bread.

I was lazy and didn't rub it until the film came out, so I hurriedly finished it. The finished product was still edible!

Recipe Recommendations

high-gluten flour 150 grams
eggs one
water appropriate amount
sugar 5 grams
salt 2 grams
yeast 2 grams

salty and sweet
baking
an hour
ordinary

Steps for Weng melon into bread

Materials needed to prepare the dough.

Prepare the melon paste.

Knead 150 grams of high-gluten flour, 5 grams of sugar, 2 grams of salt, 2 grams of yeast, 1 egg white, 15 grams of corn oil and appropriate amount of water, and use the post-oil method to form a smooth dough.

Cover it and put it in a warm place to wake up to twice as big.

Exhaust, round and relax for 15 minutes.

Take a dough and roll it into an oval shape.

Apply melon paste.

Fold the upper and lower sides towards the middle and tighten them.

Tie a knot.

Place on a baking sheet lined with oil paper.

Wake up in a warm place until twice the size, brush with egg yolk liquid, sprinkle with sesame seeds, place in the preheated oven, at 180 degrees, on the middle layer, and heat, for 15 minutes.