Recipe: Soft and sweet burnt melon seeds and toast

Home Cooking Recipe: Soft and sweet burnt melon seeds and toast

Ingredients:

Steps:

  1. Home Cooking Recipe: Hot material (butter is softened in advance), mix evenly, let cool

    Hot material (butter is softened in advance), mix evenly, let cool

  2. After adding the main dough material, the salt method can be pulled to the full stage of the film, and then the melon seeds are added evenly, and the amount of the seeds is relatively large. The dough can be divided into three or four portions, and the seeds are separately scattered in each portion. Press the flat dough, just like a sandwich, then lick it and roll it round

  3. Put the dough in a large bowl filled with oil for basic fermentation to twice the size

  4. The fermented dough is taken out from the bottom of the fermenting bowl with a spatula (do not pull the dough directly out), and it is divided into four portions by flat venting, and the spheronization is relaxed for 15 minutes.

  5. The loose dough is vented again, and it grows into a tongue shape. It rolls up 2 rolls from top to bottom and relaxes for 15 minutes.

  6. The loose dough is vented again, and it grows into a tongue shape. It rolls up 2.5 turns from top to bottom and is discharged into the toast box.

  7. Secondary fermentation to nine minutes full, 190 degrees, lower layer, 45 minutes

  8. Knock the mold when it is baked, so that the bread will not collapse, and the film will cool off.


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