Chef Machine Version Whole Wheat Black Sesame Toast

Chef Machine Version Whole Wheat Black Sesame Toast

1. Mix the medium dough (130 grams of whole wheat flour, 95 grams of high-gluten flour, 4 grams of instant yeast, and 150 grams of water) and knead slowly.

2. Then knead it into a dough with 2 levels, shape it, put it in a container, cover with plastic wrap, and perform basic fermentation.

3. The basic fermentation is doubled. I used a foam tank with two hot water in it. It took about 1 hour and 50 minutes.

4. Mix the medium dough with the main dough ingredients (95 grams of high-gluten flour, 1/2 teaspoon of salt, 25 grams of honey, and 50 grams of water), and knead it evenly at level 1 of the cook machine.

5. Knead until the surface of the dough is initially smooth and able to stretch the film, but it is not strong, and then you can put butter on it.

6. Cut the butter into small pieces, knead it with your hands, put it in, knead it once, wrap the butter evenly on the dough, and turn to gear 3.

7. The surface of the dough is smooth and the wall of the mixing tank is smooth. You can check the dough at this time.

8. If you can stretch a large and translucent film, it's fine.

9. Add black sesame seeds and knead well. I knead it for half a minute with a machine, then knead it by hand.

10. Put the dough into the container, and carry out the second fermentation to 2 times the size, still put it in the foam box for fermentation.

11. If the dough does not bounce back when you poke holes with your hands, it is fermented. Before poking the hole, it is best to put some dry flour on your fingers.

12. Take out the dough and knead it evenly. Divide it into 3 equal parts and let it relax for 15 minutes. In winter, I used about 25 minutes to extend the relaxation time.

13. After the dough is relaxed, turn the seal up and roll it out into an oval shape.

14. Fold both sides to the middle by 1/3 of the width longitudinally.

15. Roll it out slightly.

16. Roll up 1.5-2 turns from top to bottom.

17. Put the shaped dough into a circular mold.

18. Fasten the mold and carry out the final fermentation. Ferment in the foam box for about 1 hour.

19. After the final fermentation is complete, put a bowl of warm water in the oven, preheat at 180 degrees for 10 minutes, and put the mold with the dough into the bake for 30 minutes. Because my mother-in-law likes crispy skin, I extended it for 5 minutes.

Tips:

Because of the display of the recipe, the recipe cannot be displayed clearly, and it is specially complemented:

Medium type dough: 130g whole wheat flour, 95g high-gluten flour, 4g instant yeast, 150g water (I used milk).

Main dough: 95 grams of high-gluten flour, 1/2 teaspoon of salt, 25 grams of honey, and 50 grams of water.

Other ingredients: 15 grams of unsalted butter, 2 tablespoons of black sesame seeds.

Chef machine: Kenwood (Kenwood) KM760.

Oven: Changdi CKF-30GU