Black Sesame Toast
1.
Except for yeast, lard, and sesame, mix well with the other ingredients. Leave a little water for later use to adjust the moisture of the dough. With the aid of a spatula, slowly knead the powder and liquid materials into a dough. , Mix well, cover with plastic wrap and let stand for half an hour;
2.
Add yeast and knead on the operation panel in a washboard style;
3.
When the dough is kneaded until it becomes gluten, add lard and knead it
4.
Knead until the dough becomes a thin film when it is stretched, and the surface of the dough is smooth. At this time, add crushed black sesame seeds and continue kneading;
5.
Knead until the sesame seeds are completely mixed with the dough, and gently pull out the glove film;
6.
The kneaded dough is wrapped in plastic wrap and fermented for 60 minutes at a temperature of 28°C;
7.
Turning over: Place the fermented dough on the countertop, lightly pat the air out, fold the left and right sides to the middle by 1/3, then fold in 1/3 from the top and bottom, and ferment again for 30 minutes;
8.
Take the fully fermented dough out of gas and divide it into 3 equal parts. After rounding one by one, cover it with plastic wrap and leave it to ferment for 30 minutes at room temperature;
9.
Gently brush a thin layer of salad oil on the operating table, take out the dough and pat the air out, press it into a strip with a rolling pin and press out the air;
10.
Roll it up from the outside to the inside, roll it into a column, then close the mouth and pinch it, and then shape it with the palm of your hand;
11.
Put it in a toast box and ferment for 1 hour at a temperature of 32°C and a humidity of 85%;
12.
Cover the fermented toast, put it in the oven and heat up to 145°C, lower the heat to 165°C, and bake for 30 minutes. After it is out of the oven, tap it first, then push the lid off, and let it cool.
Tips:
The purpose of turning over is to give the bread an elastic and fluffy effect. It should be tapped instead of tapped.
