荞麦面包Buckwheat bread

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陈小嫒,简介 阿青送我的荞麦粉正好拿来做此健康包，趁热享用最佳。 Buckwheat is never disappointing, it is high in quality plant proteins, antioxidants, soluble fiber, and minerals. 整理于茶杯狐cupfox-https://www.fufulili.com 温水warmwater200克g 酵母yeast1.5克g 荞麦粉buckwheatf.45克g 高筋面粉breadflour255克g 盐salt4克g 糖sugar15克g 南瓜仁pumpkinseed60克g 做法

1. 
   1

   酵母溶入温水中； Add yeast into the warm water.

2. 
   2

   荞麦粉、高筋面粉、盐、红砂糖和南瓜仁一一加进去；Add in buckwheat flour, bread flour, salt, brown sugar and pumpkin seeds.

3. 
   3

   接下来参考https://icook.tw/recipes/212046的步骤4-6；Follow steps 4-6 of https://icook.tw/recipes/212046.

4. 
   4

   在垫子上撒上高粉，挤压出空气，切割10份，滚圆，静置10分钟；Put the dough on a floured surface, press it, divide into 10 pcs, roll, rest for 10 mins.

5. 
   5

   造型；Shape them all.

6. 
   6

   在烤盘上撒上高粉，把整好形的面团置于其上，放在烤箱里面发酵50分钟，底下放一盘热水；Transfer all to floured baking tray, rest for 50 mins with some hot water underneath to help fermentation.

7. 
   7

   放进已预热到190度的烤箱烤15分钟； Bake for 15 mins at 190C.

8. 
   8

   放凉了，皮很脆。It is crispy outside and chewy inside.

9. 
   9

   We dip the mushroom soup with buckwheat bread for dinner. After all, a cup of rose coffee for chatting longer.今天的晚餐是南瓜仁荞麦面包点蘑菇汤，再来一杯玫瑰咖啡，好吗？

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