Black Sesame Bread (soup Type)
1.
Put the raw materials into the bread machine, use the post-oil method to stir to the expansion stage, and put it into the container
2.
Cover with plastic wrap and ferment at room temperature to 2-2.5 times the size.
3.
Vent the dough and divide it into 9 equal parts. After rounding, cover with plastic wrap and relax for 10 minutes
4.
Close the loosened dough with the mouth down, flatten it and let it out, then turn it over, and pack 25 grams of black sesame paste filling.
5.
Tighten the mouth and face down, and use a rolling pin to roll it out into an oval shape from the middle up and down.
6.
Fold the dough in half and cut 4 cuts with a knife at the half-fold.
7.
Pull the dough apart and lengthen it, fix it with your left hand, and roll it with your right hand from top to bottom.
8.
Tie the rolled dough into a single knot and place it in a paper tray.
9.
Arrange in a baking tray and place it in a warm and humid place for secondary fermentation.
10.
Brush the surface of the fermented dough with a layer of egg liquid and sprinkle an appropriate amount of almond slices.
11.
Preheat the oven and bake the middle layer at 170 degrees for about 15 minutes.
12.
Finished picture
13.
Finished picture
14.
Finished picture
Tips:
[How to make soup]: In baking, it means adding water to the flour and heating it to gelatinize the starch, or adding hot water at different temperatures to the flour to gelatinize the starch. This gelatinized batter is the soup. The biggest difference between soup bread and other breads is that the starch gelatinization increases the water absorption, so the texture of the bread is soft and elastic, which can delay aging and cater to the taste of modern people. 1. Add 100 grams of high powder to 500ml of water and stir evenly. 2. Put it on the fire to heat and keep stirring, when it is heated to 65 degrees, remove from the fire. 3. There will be lines when the batter is stirred at this time. 4. Put it into a container, cover with a fresh-keeping lid to prevent water loss and surface crusting, and then use after cooling to room temperature.
If the finished soup batter is not used up, it can be sealed and stored in the refrigerator. The batter turns gray and cannot be used again. If the soup batter is made according to the amount in the recipe, it is easy to burn the pot, and the weight of the product will be insufficient due to the loss of moisture after heating.
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