Breadmaker Version Whole Wheat Black Sesame Toast

Breadmaker Version Whole Wheat Black Sesame Toast

by Rice sprouts

5.0 (1)
Favorite

Difficulty

Hard

Time

24h

Serving

2

Mi Ya started to make bread in August of this year. Since then, it has been out of control. I make bread at least twice a week, otherwise I feel uncomfortable. Especially after knowing that my mother-in-law likes the bread I make, I can make bread. The point of restless sleep. A while ago, I had a hot head and participated in the year-end competition for gourmets, so I temporarily put aside bread making.

In the few days I didn’t make bread, I read many posts and books, but I didn’t read "BBA" seriously—I prefer the descriptive pages written by the author on the front. , It doesn’t look boring... uh, it seems to be off topic...

When I didn't make bread in those few days, I always wondered what kind of bread should I make next time? When I was thinking about making bread, I couldn’t concentrate on thinking about how to make the theme contest, and then I wanted to make bread. The theme contest had no inspiration... I was a little irritated, and my husband said, "Why do you want to toss yourself like this? You go to a gourmet Isn’t it just to have fun?” A word to wake up the person in the dream, I suddenly realized... what I want to do, I should like it! So I decided to continue to make the bread I like! Then, my whole egg toast and pure milk whole wheat toast were born, hehe...

In fact, I want to talk about the experience of making bread in the past few months. Let's get to the point now!

The most important thing to make bread is kneading and fermentation. Now I have made the most progress mainly in kneading the dough-using the bread machine, I can basically knead a beautiful film! This is what makes me happy at the moment. Maybe I'm not doing well, but it's really different than before.

Maybe everything is like this. Although you have the experience of the predecessors, if you do not personally operate and experience some failures yourself, you will never be able to truly understand the precious experience left by the predecessors, nor can you really learn something. For example, when kneading noodles, I hoped that I could take shortcuts at first, but then I discovered that making bread is really a real job, and I can't be sloppy at all! After reading many posts, I learned a lot of basic knowledge from the posts of Sina's "Xiaodan" (http://blog.sina.com.cn/ce32fc). Mainly the problem of bread machine kneading. His account was very detailed. According to his method, I gradually got the feeling-every time I use the bread machine to knead the dough, I use the "dough" procedure twice for a total of 40 minutes — -When kneading for 20 minutes for the first time, the bread machine enters the fermentation program. At this time, select the "dough" program again, add butter, and stir for 20 minutes. Then take it out and beat it 100-150 times, with the kneading action in the middle. It takes about 5 minutes in total. When it falls to 100 times, you can check the condition of the film. If it fails, continue to beat it until you can pull out a beautiful film. , Generally, about 150 beats are enough. If you have done all of these, the dough still cannot be pulled out of the film, and it is easy to break when pulling, it is probably because of insufficient water. The problem of adding water to the dough is also very important. The next thing I want to talk about is the problem of adding water:

Occasionally in a post (I don’t remember who the author is), the blogger mainly talked about the problems that should be paid attention to at the beginning of kneading dough with a bread machine. By the side, it is mainly to pay attention to whether the water consumption of the dough is appropriate. Because different types of flour have different water absorption properties, and different weather and different batches of flour will affect the water absorption capacity of flour, I have a deep understanding of this! The water consumption of the first day may not work the next day. So when using a bread machine to knead the dough, first add 2/3 of the amount of water in the cube, and wait for the bread machine to knead the ingredients into a ball. If the mixing knife of the bread machine is more difficult to rotate, knead the dough with your hands. If the dough is more Hard, this means that the dough is relatively dry. Add water. The way to add water is to add water to the dough instead of pouring it directly into the bread bucket. Don’t add up the remaining 1/3 of the water at a time. It’s best. It is to add half of the amount. If the previous situation occurs again, add the other half of the water. If the remaining 1/3 of the amount of water is all added, and this happens, then additional water should be added. Generally, 10-20 grams at a time. It is better for novices to add slowly. If you add less, you can add more. Too much can be troublesome! If the mixing knife rotates more freely, and the dough is wrapped around the mixing knife instead of being thrown around, it is basically fine, and then pinch the dough with your hands. It is wet and soft, but does not stick to your hands. .

The fermentation of the dough, my current experience is "not fast"! I used the "fermentation" function of the oven to ferment before, and then measured it with a thermometer. The temperature inside my oven was about 50 degrees when the fermentation function was activated! The best temperature for dough fermentation should be around 28-30 degrees. In this way, the temperature during the “doughing” program of the bread machine is the most suitable, but after the dough is shaped for the last time, it is not suitable for fermentation in the bread machine. According to the gourmet "big frying spoon" method, use a steamer to ferment-pour water into the steamer, heat it to 50 degrees, then close it, place the container with the dough on the steaming rack, cover the pot, and leave it to ferment The effect is very good, that is, the water is easy to be cold in winter, and it needs to be heated again in the middle, which is more troublesome. There is also a method provided by "Xiaodan": use a foam box to ferment-put a bowl of warm water at each end of the foam box, then put the dough in, and seal the foam box. The gourmet beauty "Wu Si Yuan Ren" will try Now, it works well. I haven't found a foam box yet, I have to make full use of my bread maker! So this time I did not use the oven but the bread machine to make toast throughout the whole process. Let’s take a look at my production process and the effect of the finished product! "

Ingredients

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.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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...

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

6. Knead the dough for the second time for about 15 minutes and add black sesame seeds.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

10. In the process of beating, you should also cooperate with the kneading movement.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

11. Until you can pull out a large, thin, strong membrane.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

12. This is the effect on the light.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

13. Round the kneaded dough into a bread machine for the second fermentation.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

16. Vertically, fold both sides by 1/3 in the middle.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

17. Roll it out slightly with a rolling pin.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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.

Breadmaker Version Whole Wheat Black Sesame Toast recipe

19. Put the shaped dough into the bread bucket, let alone, it's really suitable!

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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...

Breadmaker Version Whole Wheat Black Sesame Toast recipe

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