Products
 Home > Products and Services > Food Ingredients > Baker's Yeast and Ingredients > baking center > Bread Recipes

Share to    Twitter  Facebook  Sina  qq  163

Sunflower Seeds Toast

 

Ingredients                                                           %                     kg.g
Sponge dough
Bread Flour                                                            50                     500
Angel Sugar-tolerance Instant Dry Yeast         0.5                    5
Egg Yolk                                                                 40                     400
Milk                                                                          20                     200
Main Dough
Bread Flour                                                            50                     500
Sugar                                                                      12                     120
Salt                                                                          1.8                    18
Whole Egg                                                             10                     100
Angel Sugar-tolerance Instant Dry Yeast        1.2                     12
Angel A800 Bread Improver                               0.3                     3
Milk                                                                         10                      100
Honey                                                                    10                     100
Melon Seeds                                                        50                      500
Bakerdream Margarine                                      30                      300
Total                                                                                                  2858

Making Procedures
- Dough making: ferment the sponge for 3- 4 hours, and then mix it with materials of the dough till the dough is fully developed, finally slowly add baked melon seeds and mixed with the dough evenly.
- Dividing the dough and rolling it into round shape: 200g per portion, 5 portions per strip of the bread, then rest for 15 minutes.
- After fermenting is finished, brush the whole egg on the surface and make five diagonal cuts with scissors.
- Baking temperature: 170℃/ 190℃
- Baking time: 35 minutes