Black Sesame Sticks
1.
Put butter and dough ingredients other than black sesame together, knead until the surface of the dough is smooth, and a thicker film can be pulled out
2.
Add butter and knead until the expansion stage
3.
Add black sesame seeds and knead well for basic fermentation
4.
Fermented dough
5.
After the fermentation is over, take out the dough and ventilate it and let it rest for 15 minutes after being rounded.
6.
Roll the loose dough into a rectangle
7.
Fold the rolled rectangle left and right in half
8.
Put the dough in the refrigerator and freeze for 30 minutes. After taking it out, roll it out along the direction of the previous folding, and cut it evenly. Knead the dough in opposite directions with both hands to form threaded strips. Arrange the dough on the baking tray, slightly flatten it, and proceed to the final Ferment
9.
After the fermentation is over, brush the egg mixture on the surface of the dough, preheat the oven to 180°C, heat up and down, and bake for 15 minutes.
10.
The black sesame sticks are ready and ready to be enjoyed.
Tips:
The dough rolled into threaded strips should be slightly flattened after being arranged on the baking tray, otherwise the rolls will fall apart after the final fermentation and during baking, which will affect the shape.
