Pumpkin Seed Sesame Bread
Overview
Teacher Meng’s pumpkin seed bread with added cheddar cheese. It is said that it can add flavor and make bread softer. At first, when there was no cheese, in order to solve the problem of pumpkin seeds, I made a cheese-free version. Now that I have cheese and flipping through Teacher Meng's book, I suddenly remember this. I can't help but want to play the complete version again. However, there are only a few pumpkin seeds now. Rolling his eyes, it doesn't matter, isn't it just nuts? There are a lot of white sesame seeds, and the balance can be filled with sesame seeds. However, the sesame content is more, and the pumpkin seeds become a decoration. A few black sesame seeds are mixed in with the white sesame seeds, which makes it look richer. It's a pity that the skin was slightly punctured during the operation and the appearance was slightly damaged.
Tags
Ingredients
Steps
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Materials
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half slice of cheese
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Tear the cheese into pieces and pour into a large bowl
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Stir until fluffy, add oil
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Knead until the film is stretched
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Add sesame seeds and chopped pumpkin seeds
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Knead the dough into a uniform dough and put it into a bowl for basic fermentation
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The dough will double in size
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Deflate, roll into a ball, and let rest for about 10 minutes
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Roll out into a 25X20 cm rectangle
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Roll into a cylindrical shape
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Place in a toast box and flatten
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Use a fork to make holes on the surface and let it ferment for about 30 minutes
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When the dough grows, brush the surface with egg wash
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Put in the oven, middle layer, heat up to 190 degrees, heat down to 160 degrees, bake for about 20 minutes
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Golden on the surface, out of the oven
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Demold
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Cool and then cut into pieces and serve
