Black Sesame Ou Bun

Black Sesame Ou Bun

1. The ingredients are weighed separately, and a round fermentation basket (180*90cm) is set aside.

2. Black sesame seeds are powdered with a food processor, pour into the flour, and add salt. The yeast powder is melted with a small amount of milk, then pour in, and then pour in the rest of the milk.

3. Make a smooth dough, cover it with plastic wrap and place it in a warm place to start fermentation.

4. The dough rises to twice its size.

5. Sprinkle a layer of dry flour evenly in the fermentation basket.

6. The fermented dough is put on the mat to ventilate and round.

7. Put it into the fermentation basket with its mouth up.

8. Fermented again 1.5 times larger.

9. Spread a non-stick tarp on the baking tray, cover it over the fermentation basket and turn it over to remove the fermentation basket.

10. Cut out the cross with a sharp knife.

11. Preheat the oven in advance: the upper 185 degrees, the lower 175 degrees, put the middle and lower layers and bake for 35 minutes.

12. The baked Ou Bao exudes a strong sesame fragrance, and the Ou Bao can be sliced and enjoyed after being placed on the air line to cool down.

13. Finished picture.

14. Delicate and soft.

15. Oil-free and sugar-free.

16. Finished picture.

Tips:

1. Fermentation basket: One Sanneng round fermentation basket (180*90cm).
2. Oil cloth: Sanneng non-stick oil cloth.
3. There are differences in the temperature of the ovens, please adjust the temperature appropriately. You can reserve 15 grams of pure milk and add as appropriate depending on the water absorption state of the dough. Black sesame seeds can be broken without breaking, if they are broken into powder, the taste will be more fragrant.