Milky Black Sesame Whole Wheat Toast

Overview

This is my favorite kind of toast. It is a combination of coarse and fine grains and has a balanced nutrition. It has a hint of sweetness in the milk and a light salty taste in the mouth. It is easy to match. It can be made into a sandwich (my husband and son like it), or spread with jam (my dad likes it), or bread pudding (I like it). I have to make one every week.

Tags

• baking
• butter
• egg liquid
• high gluten flour
• milk powder
• sugar
• sugar osmanthus
• whipping cream
• yeast
• black sesame
• milk
• salt

Ingredients

Steps

1. 1 Use the medium method to knead the main ingredients into a ball (260g high-gluten flour, 8g sugar, 3g yeast, 3g milk, 100g whipping cream, 50g egg liquid, 17g butter, 5g), use the dough kneading function of the bread machine, cover it with plastic wrap and put it in the refrigerator to ferment for 18-20 hours

   

2. 2 Tear the refrigerated and fermented Chinese dough into pieces and put them into the bread machine and mix them evenly with the dough ingredients (egg liquid 10g sugar 20g salt 3g yeast 1g milk powder 15g sugar appropriate amount of osmanthus and appropriate amount of black sesame seeds), use the dough function for 20 minutes

   

3. 3 Add 5g of butter and start the second dough kneading function

   

4. 4 After kneading, you can pull out the glove film

   

5. 5 Let the dough rest for 15 minutes

   

6. 6 Roll it out into pieces

   

7. 7 Turn over and roll up

   

8. 8 Roll it out again

   

9. 9 Turn over and roll up

   

10. 10 Turn over and roll up

    

11. 11 Put it into the toast mold and enter the oven for the second fermentation

    

12. 12 Spread egg wash on fermented toast

    

13. 13 Spread egg wash on fermented toast

    

14. 14 Preheat the oven to 180° and bake the bread for 40 minutes

    

15. 15 After cooling, cut into slices and seal in packaging bags