Black Sesame Walnut Soft European

Name: Black Sesame Walnut Soft European
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 340g Soft European Bread Flour; 80g Whole wheat bread flour; 230g Medium type dough; 60g Sugar; 7g salt; 10g Fresh Yeast; 18g Stir-fried black sesame seeds; 56g Dried cranberries; 70g Cooked walnuts; 40g butter; 170g Millet yam and red dates paste; 200g water

by Sheep kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

The ingredients that I baked the other day are so soft. My teammate said it was delicious. I was still wondering. I have made this bread many times. He has never praised it, including the peanut nougat made in the past two days. It also said that it tastes better than before, I said, it’s still the same formula. Maybe people’s tastes are not static. Something you don’t like at this stage may suddenly feel delicious for a while!
Today, the dough is still rich in dried fruit, with more fried black sesame seeds, 230 grams of medium-type dough, 170 grams of millet, yam, red dates and soybean paste, thick and smooth, because I just Love to drink thicker whole grains. Well, I feel that this bread is really rich in ingredients!
I increased the baking temperature by 5 degrees this time. I used to use 180 degrees. Today, I used 185 degrees. The actual furnace temperature is higher than 185 degrees. Because the preheating temperature is 220 degrees, the furnace temperature It must not be low, otherwise it will affect the rise and swelling of the bread.

Black Sesame Walnut Soft European

1. Medium-type dough: 50 grams of soft European bread flour + 100 grams of all-purpose flour + 80 grams of water + 5 grams of fresh yeast, knead into a smooth dough, cover with plastic wrap and ferment at room temperature for 1 hour, put it in the refrigerator and ferment for one night. Millet, yam, red dates and bean paste Pour into the kneading tank

Black Sesame Walnut Soft European recipe

2. Except butter, salt and medium dough, all other materials are put into the kneading tank. After being beaten at low speed to form a dough, put in the medium dough and mix, turn to high speed to beat the dough, add softened butter after the gluten is formed, and beat at low speed. Until the butter is absorbed, add salt and beat for half a minute

3. Add cooked black sesame seeds and mix evenly at low speed, take out the dough, flatten, add walnuts and dried cranberries (the cranberries are best soaked in rum for a week or bake at 180 degrees in an open oven for 5 minutes before use)

4. Fold back and forth a few times to wrap the dried fruit into the dough, and then use a scraper to cut into several pieces to fully distribute the dried fruit. Finally, arrange the dough and pat it into a flat rectangle.

5. Put it into the fermentation box, temperature 28 degrees, humidity 75%, proofing for 30 minutes, take out and pat a few times, divide into 90 grams each (50 grams each in the mold) and roll a little, don’t over-exhaust.

6. Take a portion and pat lightly with the palm of your hand. Note that the palm of your hand is arched, that is to say, the edges of the dough should be thinner. Turn it over and pinch it tightly like a sugar-coated triangle.

7. Put it in the baking tray, put it in the fermentation box, the temperature is 36 degrees, the humidity is 75%, and the fermentation will be twice as large. Preheat the air oven at 220 degrees. Sift a layer of high flour on the bread, and cut out the favorite pattern with a knife

8. After the bread is put in the oven, adjust the temperature to 185 degrees, bake for 10 minutes, then lower to 175 degrees and bake for 4 minutes, and bake the bread in the mold for 8-10 minutes.

Tips:
Regardless of whether it is an air stove or an open hearth, the preheating temperature should be higher, so that the temperature will not drop too much after entering the oven, and the bread can be fully expanded
The more layers of bread, the higher the preheating temperature.
Reserve 20 grams of liquid, and put it back depending on the situation.
I mix all-purpose flour at will, and all use bread flour or soft European flour will do.