Almond nip & pumpkin seed bread - by Theresa Soh

材料与做法 (Ingredients and method)

高筋面粉 (High protein flour) - 250g
冷藏老面种(cold fermented dough) ** - 100g

即溶酵母 (instand yeast) – (5g)
海盐 (sea salt) - 3g
细砂糖 (castor sugar)- 30g
动物性鲜奶油(Whipping Cream) - 50g
鸡蛋 - 40g(Omega蛋)
清水(water) - 70g

无盐牛油(unsalted butter) - 20g
(软化,待面团成团起筋时才加入)(soften, added when dough nicely mixed and smooth)

表面装饰 (surface topping)
全蛋液(whole egg)
马苏里拉芝士(Mozzarella Cheese),粗糖 (course sugar),杏仁片(almond flakes)

温度 (temperature)
170 度(170°C),20-25分钟 (minutes),面包表皮上色后用铝箔纸盖着(to avoid over bake,cover with aluminium foil when bread surface reach desire brown colour) ,避免烤得过焦。
(时间与温度方面可依自家的烤箱而做调整)(adjust baking time and temperature according to your home oven).

** Fermented Dough (picture can refer link


1) 1kg High protein flour
2) 650g water
3) 1/2tsp yeast

• Mix all ingredients in a big bowl, cover and leave it at room temperature for 60~90 minutes.
• Keep inside fridge for 24 hours
• Divide into desire quantity into individual container or plastic bags and freezer it for future usage.
• Defrost it 30 min prior usage.

Hope i won't wrongly translated..

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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