#四session Baking Contest and is Love Eating Festival#condensed Milk and Black Sesame Toast

Name: #四session Baking Contest and is Love Eating Festival#condensed Milk and Black Sesame Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 460g High-gluten flour; 102g condensed milk; 50g Egg liquid; 6g yeast; 40g granulated sugar; 52g Black sesame; 40g butter; 6g salt; 216g water

by Chen Huan

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This condensed milk black sesame toast uses the formula of condensed milk toast. When making, ground black sesame seeds are added. Although the finished product is a bit dark, it is really very, very fragrant, so it is highly recommended. I believe everyone knows the therapeutic effects of black sesame seeds, so I will not introduce nonsense, so it is also a very healthy and nutritious bread!
I have always liked middle-grown bread very much. Although the bread made by the middle-grown fermentation method takes a long time, it has the finest texture. This toast is also very satisfying. The internal organization is soft and delicate. After two or three days, it is still very soft. There are no complicated raw materials and methods, except for a longer time. As long as you work hard, the finished product will surely surprise you.
(I make two toasts at a time. Below is the amount of 450 grams of toast, so I doubled the amount.)"

Ingredients

#四session Baking Contest and is Love Eating Festival#condensed Milk and Black Sesame Toast

1. Raw materials are reserved. (Forgot to take the raw material picture, borrow the picture of the condensed milk toast before, there is a little black sesame in it. I make two toasts at a time, and the recipe is 450 grams of toast, so the dosage is doubled. Medium: high gluten 180g powder, 108g water, 3g yeast. Main dough: 26g sesame, 50g high powder, 20g sugar, 3g salt, 51g condensed milk, 25g egg, 20g butter.)

#四session Baking Contest and is Love Eating Festival#condensed Milk and Black Sesame Toast recipe

2. Pour the Chinese ingredients (180g high-gluten flour, 108g water, 3g yeast. Double the formula for two toasts) into the cook machine. Knead into a uniform dough, round and ferment. Fermented to about 4 times the size.

3. The black sesame seeds of the main dough and flour are poured into a food processor and ground into powder. (Sesame is easy to produce oil and agglomerate when grinding, and it is easier to grind with flour when it is finer.)

4. Pour the main dough (26g sesame seeds, 50g high flour, 20g sugar, 3g salt, 51g condensed milk, 25g eggs, 20g butter. The two toast recipes are doubled.) Pour the ingredients other than the butter and the well-grown middle seeds in the main dough (26g sesame seeds, 50g high flour, 20g sugar, 3g salt, 51g condensed milk, 25g eggs, 20g butter.) together.

5. Knead until the gluten spreads and the surface is smooth, add softened butter.

6. Knead until it is complete, so that a delicate film can be pulled out.

7. Relax for 15 minutes after spheronization.

8. Divide the loosened dough into 6 portions.

9. Roll out into a tongue shape.

10. Then roll it up and make the other two doughs in the same way.

11. Pour into the toast box equidistantly.

12. Finally ferment to 8-9 minutes full.

13. Preheat the oven to 180°C, the lower level, upper and lower fire.

14. In about 35 minutes, it will be demoulded immediately after it is out of the oven, and it will be allowed to cool on the grill. (In order to prevent the color from being too heavy, you can cover it with tin foil halfway.)

Tips:
Remove the mold immediately after it is out of the oven and let it cool on the grill. To prevent heavy coloring, you can cover it with tin foil halfway.