Soup with Sesame Meal Buns
1.
Step 1: Make soup: Put 20 grams of high-gluten flour into a bowl, pour 100 grams of boiling water, and use a manual whisk to beat evenly until it becomes a paste. After cooling, cover with plastic wrap and store in the refrigerator for more than 1 hour. Overnight is better.
2.
Step 2: Making the black sesame filling. First put 30 grams of glutinous rice flour in a pan, turn on a low heat and fry until the glutinous rice flour is slightly yellow in color.
3.
Then put the black sesame powder, fried glutinous rice flour, and sugar together in a container and mix well, add 30 grams of lard and mix well, then add milk in small amounts and mix well. The amount of milk is not fixed. The mixed sesame filling should just be able to spread, not too wet or too dry, too dry to spread, too wet will make the bread appear big holes.
4.
This was the mixed state at the beginning (40g of milk was added), but later it felt too dry, so I added about 10g of water.
5.
Step 3: Kneading the noodles and refrigerating the soup, put it in the kneading bucket, add 75 grams of milk, sugar, and egg yolk.
6.
Add the high-gluten flour, stir it with a spatula or chopsticks a little bit to prevent the dust from flying out, select the quick kneading program, and kneading the dough for 20 minutes. After making up, refrigerate with plastic wrap on the lid for 30 minutes.
7.
Melt the yeast when refrigerating the dough. Sprinkle 2.7 grams of dry yeast in 18 grams of water, stir with chopsticks and let it stand.
8.
Take out the refrigerated dough and cut it into small pieces (I just tore it by hand), put it in the kneading bucket, add yeast, salt and lard, and knead again for 20 minutes.
9.
Step 4: After the first fermentation and kneading procedure is over, take the dough out and beat it on the counter a few times, round it, remove the mixing knife from the kneading bucket, put the dough in the kneading bucket, spray some water mist, and cover Cling film, fermentation at room temperature (28℃).
10.
When the dough expands more than twice the size of the original dough, dip your fingers in dry flour and poke holes without rebounding or rebounding slightly. It's fine. A strong rebound indicates that the post is not ready yet, and the collapse with one poke indicates that the post is over-posted.
11.
Step 5: Gently pour the plastic dough out of the kneading bucket, with the smooth side facing up, pat the air with your hands, and pat it into a big dough.
12.
Then fold the dough like a quilt, fold up and down three times, then left and right three times, cover with plastic wrap and let it rest for 30 minutes.
13.
Roll the loosened dough into a rectangle of about 30*40cm. If it is rolled out and then retracted, it means that the slack is not enough. You can cover with plastic wrap and continue to slack for a while before operating. The bottom edge is pressed thin for better bonding.
14.
Spread the black sesame filling as shown in the picture.
15.
Roll up, pinch the interface tightly. When rolling, try to roll it tightly. If the dough sticks to the cutting board, use a spatula to help it.
16.
Use a knife to equally cut into 9 or 12 pieces, the picture shows the shape of half.
17.
I cut 12 portions, but because the roll was not tight, only 9 of my 8-inch square cake tins were put in. The other 4 had to be placed in another small baking dish. Cover with plastic wrap and ferment at room temperature.
18.
Step 6: Bake the state of the second fermentation: Dip your fingers with dry flour and press a small hole on the surface of the bread. It bounces slowly to indicate that it is ready. Bounce quickly means it hasn't been sent yet, if it doesn't bounce, it has been sent. Preheat the oven up and down at 180°C, place the middle and upper layer on the baking tray for 30 minutes, and cover the surface with tin foil.
19.
When it's baked, it will be out of the oven immediately, and the mold will be released by shaking lightly and placed on the grill to cool.
20.
Soft and sweet, with lots of fillings!
Tips:
1. The soup can increase the moisture content of the bread. When making bread without soup, the liquid I usually add to 250 grams of flour is: water + egg = about 170 grams, and when using soup, the liquid part of milk + water + egg = about 213 grams.
2. The soup is composed of 20% powder + 80% water. The temperature of the water is about 85℃~100℃. The higher the water temperature, the thicker the paste.
3. The milk is best to be iced. After the first time mixing, put it in the refrigerator to cool down, and more importantly, it is hydrated to produce gluten.
4. Lard is used for the black sesame filling, so lard is also used for the bread, and the fragrance is consistent. You can also use butter, just replace the same amount.
5. Do not add milk all at once when making the dough. You can leave 10-20 grams. Because the water absorption of the flour is different, the amount of water that can be absorbed is also different. Add gradually depending on the dryness and wetness of the dough.
6. The mold is an 8-inch square cake mold with a movable bottom. It is coated with lard to prevent sticking. If it is a non-stick mold, you don't need to grease it.
7. The amount of sugar in the filling and the bread body is adjusted according to your own taste. My black sesame powder is inherently sugary, so there is not much sugar added to the filling. If the sugar content of the bread body exceeds 40 grams, please use high-sugar-tolerant yeast.
8. Different ovens have different temperatures. The temperature and time in the diet spectrum are for reference only.
