Sorghum noodles and nuts lunch bag

Overview

A portion of sorghum flour is added to the bread flour, and the surface is covered with sesame seeds and melon seeds. It is a multi-grain bread that is quite nutritious. However, I did not take a good picture. It was raining that day and the light was very gray. It's great to eat while it's hot. The outside is crispy and charred, and the inside is soft and sweet. After it cools down, the melon seeds will no longer be crispy. Put them in the oven at 140 degrees for a few minutes and they will regain their deliciousness when they were freshly baked. Now I always use the Petrus 9500 bread machine to knead the dough, which is very convenient. I can knead the dough while busy with other things, so I don’t miss anything at all. Another point to note is that the proportion of sorghum noodles can be increased or decreased according to your own preference. The more you add, the rougher the texture will be. For dough with multigrain flour added, just knead until the gluten expands. To make small round meal buns, the dough can start to ferment after it is rounded. There is no need to rest and then round again.

Tags

• baking
• children
• old man
• breakfast
• bread flour
• butter
• egg liquid
• ripe melon seeds
• sorghum flour
• white sesame
• white sugar
• yeast powder
• black sesame
• salt
• water

Ingredients

Steps

1. 1 Put water and eggs into bread bucket.

   

2. 2 Add bread flour and sorghum flour, salt in one corner, sugar in the opposite corner, and yeast powder in the middle.

   

3. 3 Install the bread barrel, start the imix program and knead the dough for 12 minutes, then add softened butter. Knead for another 8 minutes.

   

4. 4 Take out the dough and inspect it. You can pull out a tougher film.

   

5. 5 Shape into a round shape, place in a large bowl, cover with plastic wrap and ferment.

   

6. 6 Ferment until 2-2.5 times the original size.

   

7. 7 Take it out and press it to exhaust, then divide it into equal parts.

   

8. 8 Round each one separately.

   

9. 9 Put black and white sesame seeds and cooked melon seeds into a plate and mix evenly. Take a round piece of dough, spray a layer of water on the surface, and roll half a circle inside the nuts.

   

10. 10 Cover the surface with nuts.

    

11. 11 Place in baking pan.

    

12. 12 Ferment until 1.5-2 times the original size.

    

13. 13 Place in the middle and lower racks of the preheated oven, heat up to 180 degrees, lower heat to 185 degrees, and bake for 28-20 minutes.

    

14. 14 Take the bread out of the oven, let it cool to a lukewarm temperature, put it in a plastic bag and seal it, and reheat it when you eat it.