Black sesame and cranberry toast
Overview
A very delicious black sesame toast. I just had some dried cranberries left on hand and rolled it into the toast to make it even more delicious. This recipe is soft and delicate, and is delicious when shredded or sliced!
Tags
Ingredients
Steps
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Prepare the ingredients
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Put everything except yeast, butter, and cooked sesame seeds into the barrel of the Petrus bread machine
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Put the yeast into the yeast cube box to start the self-service dough kneading process (if there is no automatic yeast spreading function, bury the yeast into the flour)
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After one dough mixing process, add butter, and then another dough mixing process
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After the program is finished, check whether the film is released
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After the dough has been kneaded to the expansion stage, take it out and round it, place it in a basin and cover it with plastic wrap to ferment until it is 2.5 times in size
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Dip a little dry flour into the fermented dough and rub it in with your fingers until it doesn't shrink back
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Take out the fermented dough and deflate it, then divide it into three equal parts, roll it into balls, cover it with plastic wrap and let it rest for 15 minutes
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Roll the relaxed dough into a ox tongue shape, roll it up from top to bottom, and roll it out 3 times
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Sprinkle the dried cranberries evenly for the last time
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Roll it up from top to bottom, put it in a toast box and close the lid for secondary fermentation
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Let it ferment for a second time until it doubles in size, then brush with a layer of egg wash
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Preheat the oven at 180° for 5 minutes and bake the middle rack at 180° for 35 minutes. Pay attention to the coloring in the first ten minutes and cover with tin foil after coloring.
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Unmold the toast immediately after baking, let it cool and then slice it.
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It's great for hand shredding when warm and soft when sliced once cooled.
