Jackfruit Sesame Whole Wheat Bread
Overview
Various quickies returned to bread, but suddenly felt a little uncomfortable and didn't know how to arrange their time. This bread is refrigerated and fermented, so it doesn’t seem to take too much work. Prepare the ingredients according to the recipe, changing the chestnuts into jackfruit cores as usual. Whole wheat flour and jackfruit core powder are mixed into the dough to make the dough's fascia less firm. The kneaded dough was placed directly in the refrigerator to ferment overnight. When it was taken out, it seemed that it had just begun to rise. It was fluffy and had holes, but it had no height. No matter what, continue to the next step, warming, dividing, and molding. The dough that has been fermented again looks much better, and the gluten is even unable to hold up the yeast and begins to crack.
Tags
Ingredients
Steps
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Dough: 65g cooked jackfruit core, 90g high-gluten flour, 30g whole wheat flour, 1/4 tsp salt, 15g sugar, 15g butter, 2g dry yeast, 20g milk powder, 80g water. Decoration: a little whole egg liquid, appropriate amount of white sesame seeds
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Chop the jackfruit core and put it into a food processor,
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Beat until fine and set aside.
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Pour the dough ingredients except butter into the bread bucket and start the dough mixing process.
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Stir into a smooth dough, add butter and continue kneading,
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to pull out the film.
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Roll into a ball, put into a large bowl, and refrigerate overnight,
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Take it out the next day and let it warm for one hour.
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Exhaust, cut into thirds and round.
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Place in an oiled mold and place in a warm place for the second fermentation.
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The dough has doubled in size,
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Brush the surface with egg wash and sprinkle with sesame seeds,
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Put in the oven, middle layer, upper and lower heat, 180 degrees, bake for about 15-20 minutes.
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The surface is golden brown and comes out of the oven.
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Unmold immediately and let cool.
