Breadmaker Version Whole Wheat Black Sesame Toast
1.
Mix the middle kinds of ingredients, press the "menu" button, select the "5" "sweet bread" program, and then press the "start/stop" button to start kneading. This is what it looked like just after kneading.
2.
After kneading for ten minutes, the bread maker stops mixing, press and hold the "Start/Stop" button to close the "sweet bread" program and start basic fermentation.
3.
Round the dough, and then put it in the bread machine for basic fermentation. This is to make the dough smoother and more beautiful, but... I forgot to take the look of the dough...
4.
After the basic fermentation, tear the medium dough into small pieces and mix with the main dough material, press the "menu" key to select "8", and start the "spreading dough" program.
5.
The kneading time for the “spinning dough” program is 20 minutes. After 20 minutes of kneading, the bread machine stops kneading. At this time, you still press and hold the “Start/Stop” button. When the program is reset to “1”, add butter again Press the "menu" key, select "8", and start the "spinning dough" program again.
6.
Knead the dough for the second time for about 15 minutes and add black sesame seeds.
7.
After kneading for 40 minutes in the bread machine, take out the dough. Be careful not to turn off the "spreading dough" program, but to close the lid to keep the temperature inside. Because after kneading the dough by hand, put the dough back into the bread machine to ferment.
8.
Put the dough on the kitchen countertop, put it on a silicone pad, and throw the dough out with your hands as the center, as shown in the figure, the dough will be stretched out.
9.
After shaking it two or three times, the dough will become very long and stack up. Throw it again, and beat it repeatedly for 100-150 times.
10.
In the process of beating, you should also cooperate with the kneading movement.
11.
Until you can pull out a large, thin, strong membrane.
12.
This is the effect on the light.
13.
Round the kneaded dough into a bread machine for the second fermentation.
14.
After the second fermentation is over, take out the dough, place it on the chopping board, vent, re-round, and relax for 20-30 minutes. It is better to roll it out with a rolling pin and not easy to retract.
15.
The loose dough is rolled into a large piece. It does not need to be very thin. Take my silicone pad as a reference (there is a scale on it). The length is about 30 cm and the width is about 20 cm. Shape the dough into a square.
16.
Vertically, fold both sides by 1/3 in the middle.
17.
Roll it out slightly with a rolling pin.
18.
Roll the two ends 1-1.5 turns in the middle, and the shape of the toast is complete. Because I am going to use a bread machine to bake toast today, I made the dough into the shape of a bread bucket.
19.
Put the shaped dough into the bread bucket, let alone, it's really suitable!
20.
Finally, it fermented to twice the size (it was already dark at this time, the lighting in the dining room was not so good, and I was lazy and did not turn on the photography light), and the fermentation time for the "producing dough" was enough! Start the "baking" function and wait for the finished product to come out, haha! By the way, when I was shaping the dough, I knead the bun dough using the "spinning dough" program of the bread machine, so when I finished the shape, I took out the bun dough directly, put it in the refrigerator, and put it in the refrigerator. The toast dough is fermented directly! Haha...