Black Sesame Cheese Toast
1.
Stir all the ingredients together until smooth and elastic, add butter and stir until the mask is pulled apart and black sesame seeds are added.
2.
Stir until the dough opens the mask.
3.
Basically ferment for 40 minutes at room temperature 30°C.
4.
Divide the dough into 400 grams each.
5.
Spheronize and relax for 20 minutes.
6.
Wrap the dough into 60 grams of diced cheese.
7.
Open the dough stick that contains the diced cheese.
8.
Cut two knives and three braids.
9.
Turn the dough into braids.
10.
Tighten the joints. (Pictured)
11.
Put in a 450g mold and ferment for 50 minutes at a temperature of 30°C and a humidity of 75%, and 90% of the fermentation mold is full.
12.
Brush the surface with egg wash.
13.
Squeeze on Mexico and sprinkle with diced cheese.
14.
Heat the oven at 170°C, and bake at 210°C for 35 minutes.