Soy Milk Black Sesame Toast
1.
In addition to butter, black sesame seeds and yeast, put the other raw materials in the dough into the bread bucket in the order of bottom liquid, middle flour, upper sugar, salt and yeast, start a kneading program (10 minutes), and knead until dough smooth. Then put it in the refrigerator together with the bread bucket and let it stand for half an hour.
2.
Take out the resting dough, add butter and yeast, start 2 kneading programs (20 minutes), add black sesame seeds in the last 3 minutes, and knead to the complete stage.
3.
At this time, the dough can be pulled out of the film, the hole is round and the periphery is smooth.
4.
After the dough is reunited, put it in a large bowl, cover with plastic wrap, put it in a warm place, and ferment at room temperature.
5.
After about 55 minutes, the dough has been fermented to twice its size. Dip a hole in the flour with your fingers. If it does not shrink or collapse, the fermentation is complete.
6.
The fermented dough is pressed and exhausted, and then divided into 4 doughs. After rounding them, cover them with plastic wrap and relax for 15 minutes.
7.
Flatten the loose dough, roll out a rectangular dough piece with a rolling pin, and fold it into three folds.
8.
Then roll out the dough slightly, roll it up from top to bottom, and remember to pinch it tightly.
9.
After all the dough is processed, put them into the mold in groups of two. Spray water, close the lid, put it in a fresh-keeping bag and seal it, then put it in the refrigerator overnight, about 12 hours.
10.
The next day, take out the dough and warm it up while preheating the oven. At this time, the dough will rise to 8 minutes full, and the dough will rebound if you press it lightly.
11.
Put the lid on, put the dough into the preheated oven, and bake the dough at 170℃ for 30 minutes on the lower level. The last 15 minutes can be covered with tin foil to prevent the surface from being overly colored.
12.
The baked toast is immediately removed from the mold and placed on the grill to cool.
13.
Let it cool completely before slicing and eating.
Tips:
1. The second hair can also be fermented directly in the oven at 36°C for about 50 minutes. Remember to seal well when refrigerated and fermented.
2. The amount of water in the dough should be adjusted according to the water absorption of the flour.
3. It can be fermented at room temperature in summer, if it is winter, you can use a bread machine or oven to ferment.
4. The baking time and temperature need to be adjusted according to the temper of your own oven.
