#aca烤明星大赛#——black Sesame Whole Wheat Toast
1.
Put the ingredients except cooked black sesame seeds and butter into the bucket of the bread machine in the order of liquid first, then solid, put salt and sugar diagonally, bury the yeast in the flour, and start a 20-minute kneading program;
2.
After the program is over, add 30g of butter and start a 20-minute kneading program;
3.
Take out the dough and knead it manually for about ten minutes, knead until the dough can pull out a thin layer of hand mask;
4.
Tear the dough into big pieces, put it back into the bucket of the bread machine, add 30g of cooked black sesame seeds, start the kneading program, and knead it to stop;
5.
Slightly shape the dough and put it in the bread machine, and ferment for about an hour to 2.5 times its size (dip your fingers in the flour and insert it in the middle of the dough. The hole inserted does not collapse or deform, which means that the fermentation is good);
6.
Exhaust the dough and knead it round, divide it into thirds, and let it rise for 15 minutes;
7.
Roll into an oval shape;
8.
Turn it over, roll it up from top to bottom, and let it wake up for 15 minutes;
9.
Roll the dough into an oval shape again;
10.
Turn it over, roll it up from top to bottom, and put it into the mold (Sanneng 450g);
11.
Put the toast box in the oven, put a bowl of boiling water in the baking tray, carry out the second fermentation, ferment until the mold is 80% full, and cover the toast cover;
12.
Put it into the oven, heat up and down at 200 degrees, and bake for 35 minutes. The toasted bread can be easily demoulded by shaking it twice. After the bread is completely cooled, it is sealed and stored in a fresh-keeping bag;
Tips:
1. The black sesame can be fried in a pan on a low fire or in the oven for fragrant. After natural cooling, use a food processor to break it. After the black sesame is broken, it will be more fragrant, so I put both black sesame and crushed black sesame seeds. Black sesame
2. The amount of liquid can be set aside about 10g, and adjust appropriately according to the water absorption of flour;
3. The temperature of the oven is adjusted appropriately according to the temperament of the individual oven;
