Black sesame toast

Overview

The last time I made sesame quicksand buns, there was a little bit of black sesame left. I was afraid it would go bad if I kept it for a long time. I was worried about what to make. My friend said: Haven't you learned about bread recently? Just right for making bread. There really are many people and many ideas, so a piece of fragrant black sesame toast came out.

Tags

• baking
• breakfast
• cake flour
• fried black sesame seeds
• high powder
• lard
• maltose
• milk powder
• sugar
• whole eggs
• yeast
• salt
• water

Ingredients

Steps

1. 1 Except yeast, lard, and sesame seeds, mix everything else well. You can leave a little water aside to adjust the moisture of the dough. With the help of a spatula, slowly knead the powder and liquid ingredients into a dough by hand, mix evenly, cover with plastic wrap, and let it sit for half an hour;

   

2. 2 Add yeast and knead on the operation panel like a washboard;

   

3. 3 When the dough is kneaded until it becomes chewy, you can add lard, mix and knead

   

4. 4 Knead the dough until it forms a thin film and the surface of the dough is smooth. At this time, add the crushed black sesame seeds and continue kneading;

   

5. 5 Knead until the sesame seeds are completely mixed with the dough and the glove film can be gently pulled out;

   

6. 6 Wrap the kneaded dough in plastic wrap and ferment at 28°C for 60 minutes;

   

7. 7 Turn over: Place the fermented dough on the countertop, gently tap out the air, fold 1/3 from the left and right to the middle, then fold 1/3 from the top and bottom, and ferment again for 30 minutes;

   

8. 8 Take out the air from the fully fermented dough, divide it into 3 equal parts, roll them into balls one by one, cover them with plastic wrap, and let them ferment for 30 minutes at room temperature;

   

9. 9 Lightly brush a thin layer of salad oil on the work surface, take out the dough and pat it out of the air, use a rolling pin to press it into a long strip and press out the air;

   

10. 10 Roll it up from the outside inward, roll it into a column, then pinch it tightly, and then use your palms to shape it;

    

11. 11 Place in a toast box and ferment for 1 hour at a temperature of 32°C and a humidity of 85%;

    

12. 12 Cover the fermented toast and put it in the oven at 145°C and 165°C for 30 minutes. After taking it out of the oven, tap it lightly, then push the lid off and wait until it cools down.