Black Sesame Mochi Small Toast

Name: Black Sesame Mochi Small Toast
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 112g High-gluten flour; 12g Mochi powder; 19g Caster sugar; 1.5g salt; 2g Dry yeast; 12g egg; 62g water; 12g butter; 10g Black sesame

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

For the recipe of love and freedom, the amount of mochi powder is very small, but the dough is said to be very sticky. Think about it, it's actually a bit disapproving, what kind of results can a little bit of mochi powder cause? Q is soft?
There are a lot of black sesame seeds, and when it starts to spread out in the dough, there is suddenly a feeling of intensive phobia. The dough does look a little different from pure high-gluten flour. So a little mochi powder really has a different effect?
Just be a small toast, sway and grow to almost full, maybe you can grow taller. Calculating the time to go out, that's also good. Baking, cooling, cutting, curiously wondering what kind of texture a little mochi powder will bring to the bread.
It looks very good. I tear a small piece and put it in my mouth. It really has the tenacity of mochi and it is delicious. . . .

Ingredients

Black Sesame Mochi Small Toast

1. Ingredients: 112 grams of high-gluten flour, 12 grams of mochi powder, 19 grams of caster sugar, 1.5 grams of salt, 2 grams of dry yeast, 12 grams of eggs, 62 grams of water, 12 grams of butter, 10 grams of black sesame seeds

2. Pour the dough ingredients except sesame and butter into a large bowl,

3. Knead into a uniform dough and add butter.

4. Continue to knead until the film is pulled,

5. Add sesame seeds and knead well.

6. Round, put in a large bowl, and start basic fermentation. The dough has grown to double.

7. Take out, vent, divide into three equal parts, round, relax for 15 minutes,

8. Roll into an oval shape,

9. Roll up.

10. Close the mouth down and put it into the greased mold. Proceed to the final fermentation.

11. The dough grows to the upper edge of the mold,

12. Brush egg liquid on the surface,

13. Put it in the oven, the middle and lower level, the upper and lower fire 180 degrees, bake about 25 minutes.

14. The surface is golden and baked.

15. Immediately demould and let cool,

16. slice.

Tips:
The dough is sticky and requires patience.
The fermentation time depends on the temperature.
Non-stick molds will be easier to demold if they are coated with oil and powder in advance.
The baking time and firepower need to be adjusted according to the actual situation.