Knead-free Also Has A Good Taste: [germ Crispy French Sesame Ball] (with A Simple Cutting Knife)

Name: Knead-free Also Has A Good Taste: [germ Crispy French Sesame Ball] (with A Simple Cutting Knife)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g High-gluten flour; 20g Wheat germ; 25g Cooked black sesame; A little (for drenching surface) Virgin olive oil; 2g salt; 10g Sugar; 2g Instant dry yeast; 130~135g Shimizu

by Warm blue 0429

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I am a person who cannot do without cakes and bread. .

On busy days, avoiding kneading bread has become my savior.

Today’s bread is learned from Ms. Hu Juanjuan’s blog.

It's just that her cleavage is so much more beautiful than me, I am really ashamed. .

The raw materials of this bread are very simple, they are ordinary flour, black sesame seeds, water, yeast, very little salt and sugar, and no fat.

But the taste is surprising. The aroma of black sesame is more obvious with the aroma of wheat.

Every time I bite the black sesame seeds, the crispy and bursting taste and the fragrance of the mouth are instantly overflowing, which is very satisfying.

On the basis of the original recipe, I replaced part of the flour with wheat germ, which made the bread richer in fiber and rich in wheat aroma.

In terms of operation, I used the method of low-temperature refrigeration, which saves time and the flavor of the finished product is more prominent.

In terms of baking, water spray baking is used, and the finished product has a crisper skin and a better taste~~

I personally feel that the taste of this bread is very simple and simple, which is very suitable as a catering bread or a small hamburger.

Of course, it’s actually a good choice to eat on air~~

I would like to express my sincere thanks to Ms. Hu Juanjuan for her selfless sharing.

In addition, I also learned how to make a simple cutting knife from her, which is very easy to use~
(The amount is for reference only, the following amount can make 6 small breads of 65g)"

Ingredients

180g High-gluten Flour
20g Wheat Germ
25g Cooked Black Sesame
A little (for drenching surface) Virgin Olive Oil
2g Salt
10g Sugar
2g Instant Dry Yeast
130~135g Shimizu

Knead-free Also Has A Good Taste: [germ Crispy French Sesame Ball] (with A Simple Cutting Knife)

1. Mix the dry ingredients except black sesame seeds in a larger basin, mix the yeast and water, stir until the yeast is dissolved, and let it sit for a few minutes;

2. Slowly pour the yeast water into the dry material, press it with a spatula, and mix it into a dough;

Knead-free Also Has A Good Taste: [germ Crispy French Sesame Ball] (with A Simple Cutting Knife) recipe

3. Take out the dough and add black sesame seeds;

4. Press or knead the dough to distribute the black sesame seeds evenly. There is no need to knead the film, as long as the dough surface is basically smooth;

5. Put the dough in a fresh-keeping bag, ferment for about 30 minutes at room temperature (I fermented on the side of the heater), then put it in the refrigerator and keep it overnight;

6. On the second day, take out the dough, after warming to room temperature, sprinkle some dry powder on the cutting board or silicone mat, pour the dough on the silicone mat;

7. Press with the palm of your hand to vent a little;

8. Round the dough into a circle;

9. Divide into 6 pieces;

10. To form a ball, pay attention to make the surface of the dough as tight as possible with tension;

11. Place it on baking paper, in a warm and moist place for secondary fermentation. If the room temperature is too low, the fermentation function of the oven can be used;

12. After about 50 minutes, the dough will rise to twice its original volume;

13. Preheat the oven to 210 degrees. Cut a knife on the surface of the dough with a blade, then drizzle with a little olive oil. At this step, there is no picture of cutting the package, and I feel dizzy;

14. After preheating, put the bakeware into the oven and spray water every 30 seconds for the first 2 minutes. Then 190 degrees, middle level, up and down heat, bake for about 15 minutes;

15. After the baking is over, immediately take it out of the oven, put it on the grilling net, let it cool, and store it in a sealed container.

16. It's made into burgers, it's super delicious~~

17. Simple cutting knife: first take a blade;

18. Complete the blade;

19. Use a bamboo stick to pass through the small hole in the middle;

20. Let go, it is recommended that the cutting knife is ready~

Tips:
1. Because the room temperature is relatively low now, I mix the yeast and water in advance to melt, which can help the yeast better activate (you can reserve 10g of water first, and then adjust it according to the actual situation). In addition, I roasted the wheat germ into golden brown in advance, and the aroma is more intense;

2. If you don't want to refrigerate and ferment, you can use Ms. Hu Juanjuan's method. After fermenting at room temperature for 60 minutes, fold the dough once and continue to ferment for another 30 minutes. But I think refrigerated fermentation tastes better and saves time~

3. The dough only needs to be kneaded until the surface is smooth, without filming, the whole process takes about 3~4 minutes;

4. The specific baking time and temperature should be adjusted according to the actual temperature of each oven;

5. The toasted bread can be sealed and frozen if you have not finished eating it. There is no need to thaw it when you eat it next time. After taking it out, spray some water on the surface and bake it.