Tahini Custard Toast

Overview

This type of toast is made using the most common method. It has a thin golden crust and is super soft and brushed. It has the delicious flavor of egg milk and the mellow and rich flavor of sesame, leaving you with a lingering fragrance on your lips and teeth and endless aftertaste. The bread ingredients this time are enough for two 450g toasts.

Tags

• baking
• corn oil
• egg
• high gluten flour
• tahini
• whipping cream
• white sesame
• white sugar
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Except for corn oil, salt and yeast, mix all the main ingredients and knead until there is no dry powder (milk should be added gradually, depending on the water absorption of the flour), cover with plastic wrap and let it rest for 30 minutes, add yeast (knead until the yeast dissolves) → salt (knead to form a rough film, the dough will be smooth, and a thicker film can be pulled out.) → corn oil (knead until it is fully expanded, the surface of the dough will be smooth and delicate, and a thin and unbreakable film can be pulled out).

   

2. 2 Leave to ferment in a warm place until doubled in size.

   

3. 3 Deflate the fermented dough, divide it into 6 equal portions, roll into balls, cover with plastic wrap and rest for 15 minutes.

   

4. 4 Take a piece of dough and roll it into an oval shape, and spread a layer of sesame sauce on it.

   

5. 5 Fold both sides toward the middle to form three layers (fold the right third toward the middle, and then fold the left one up).

   

6. 6 Then roll the dough up and down into a long strip, then roll it up.

   

7. 7 Put all the shaped rolls into toast boxes, 3 servings per box.

   

8. 8 Cover with a lid or plastic wrap, place in a warm place to ferment until 80% full, brush the surface with egg wash and sprinkle with white sesame seeds.

   

9. 9 Preheat the oven to 130 degrees, with the middle and lower layers, upper and lower heat, and bake for about 40 minutes (cover with tin foil when the color is satisfied, and adjust the baking time and temperature according to your own oven).

   

10. 10 Immediately after baking, take it out, unmold it, and place it on a cooling net to cool slightly (to avoid the waist and top collapsing). When there is still residual heat, put it in a fresh-keeping bag and seal it for storage.

    

11. 11 The canopy is pine and soft, with layers of brushing.

    

12. 12 The top is not concave and the waist is not collapsed.