Black Sesame Toast
1.
Put all the ingredients except butter into the bread bucket and knead to the complete stage. Black sesame and walnut sauce can't be left, I just put some when I have it at home.
2.
The kneaded dough is slightly rounded and fermented in a bread bucket until it is twice as large.
3.
Dip your fingers with a little flour and poke holes so that they don’t collapse or retract.
4.
Take out the fermented dough and divide it into 4 portions
5.
Round, cover with plastic wrap and relax for 15-20 minutes
6.
Roll the loose dough into a tongue shape from the middle to both sides, and roll it up from one side.
7.
Cover with plastic wrap and relax for 16 minutes.
8.
Roll the loose dough for the second time, roll it out from the middle to the sides, and roll it up.
9.
2.5 laps are appropriate.
10.
Slightly reshape it and put it into the mold for final fermentation. The fermentation environment is 38 degrees Celsius and humidity 75%. The fermentation temperature should not exceed 40 degrees.
11.
Fermented to 8 minutes full, add a lid, put in the lower layer of the preheated oven, lower the heat to 165 degrees, and upper the heat to 160 degrees. In about 30 minutes, the top of the Xuechu Water Cube mold is easy to be colored, so appropriately reduce the heating temperature.
Tips:
Black sesame powder is best to use cooked black sesame seeds to grind it into a powder, which is particularly fragrant
