Black Sesame Toast
1.
First, let’s make the middle species
2.
Mix all kinds of surface materials
3.
Crumpled up
4.
Sealed and refrigerated for 12-17 hours
5.
Take out the refrigerated dough
6.
Tear off the plastic wrap and let it stand for a few minutes
7.
Next, make the main surface, weigh the required materials
8.
Mix all ingredients except butter black sesame
9.
Tear the seed surface into small pieces and add the main surface material
10.
Start kneading
11.
Slightly add butter to the fascia
12.
When the film is about to come out, add black sesame seeds and knead well
13.
The pulled out film should be thin and tough
14.
Rounding
15.
Seal and let stand for 30 minutes
16.
Tap exhaust
17.
Divide equally into thirds 1
18.
Rounding
19.
The seal relaxes for 10 minutes
20.
Roll into an oval
21.
Flip side down
22.
Fold inward on both sides
23.
Roll long
24.
Roll up from top to bottom
25.
Membrane fermentation
26.
Sent to eighty or nine minutes full
27.
Put it in the oven and fire at 170 degrees for 40 minutes
28.
Demolition immediately after baking
29.
Let stand cool
30.
Dense inside
31.
A soft girl
32.
Not easy to cut
33.
Rip it and eat it
Tips:
It can also be baked into mountain-shaped toast without a lid, but after the top is colored, it should be covered with tin foil in time. The method of making the dough is good for water retention. It is recommended to machine kneading.
