Black Sesame Bread Sticks --- Fragrant and Soft Super Delicious
1.
Prepare all the ingredients in advance.
2.
After mixing all the ingredients of the middle seed, the fermentation in a warm place increases to twice the size.
3.
Lift up the dough to form a honeycomb shape.
4.
Remove the butter from the mixing tank of the chef's machine, put all the ingredients and all the middle seeds in the main dough, and stir for 15 minutes at 2 stop.
5.
Add the softened butter when the dough is stirred to the expansion stage.
6.
Continue to stir for 5 minutes to pull out a transparent and flexible film.
7.
Add black sesame seeds.
8.
Stir in the cook machine for about one minute, and the black sesame seeds will be evenly distributed in the dough.
9.
Put the dough in a warm place and ferment to double its size. Use your fingers to insert a hole that will not shrink or rebound.
10.
Divide the dough into 6 equal parts, roll into a circle, and relax at room temperature for 15 minutes.
11.
Roll the dough into a beef tongue shape and roll it up.
12.
Roll it into a beef tongue again and roll it up from the side.
13.
Put the rolled dough into the mold for the final fermentation.
14.
When the dough rises to 1.5 times its size, brush the surface with egg wash.
15.
Put it into the preheated oven and bake at 175 degrees for 30 minutes.
16.
You can enjoy it after cooling, it is very soft and delicious.
Tips:
1: When the temperature is low, it is best to use warm water to mix the dough to help the dough to ferment.
2: Because different brands of flour have different water absorption rates, it is recommended that you do not add it all at once when adding liquid. It is best to reserve 5-10 grams of liquid. If you feel that the dough is dry, add it again.
3: The fermentation of the dough should be based on the state of the dough. Once the dough rises to 2.5 times the size, insert it with your fingers and do not retract, and do not rebound to indicate that the fermentation is complete.
4: High-gluten flour must be used to make bread, medium flour and low flour are not acceptable.
