Sesame Yogurt Whole Wheat Bun
by Scarlett WH
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the sesame seeds and steam them in a pressure cooker for 20 minutes, and then dry them in the sun; repeat two or three more times (the process diagram of this step is nowhere to be found, only the next step is left);
2. Prepare black sesame seeds in a blender and smash into powder;
3. Pour an appropriate amount of honey in the pot and heat it to about 80 degrees;
4. Put the powdered black sesame seeds in and mix well;
5. All the ingredients except butter, knead until the surface is slightly smooth, then add the softened butter;
6. .Knead the dough into a smooth mask;
7. Put it in a basin, cover with plastic wrap, and refrigerate to ferment. The dough will expand 2-2.5 times. Dip a finger into the center of the dough and poke a hole in the center of the dough. The hole does not shrink or shrinks very slowly, and the dough does not collapse. The basic fermentation is completed;
8. Divide equally into six portions, cover with plastic wrap or damp cloth and relax for 10 minutes after rounding; (I made a little more at one time, so I divided into 12 portions)
9. Prepared honey sesame filling;
10. Wrap the stuffing into the bread and arrange it into shape;
11. Final fermentation: Put it in the oven, put two cups of boiling water under the oven, (if the outdoor temperature is low, please preheat the oven at 100° in advance for three minutes and then turn off the oven) for final fermentation;
12. After the bread is fermented, brush the whole egg liquid on the surface and sprinkle some coconut shreds;
13. Put it in a preheated 180 degree oven, middle and lower level, 15 minutes.
