[taiwan] Black Sesame Buns
1.
Polish species, high powder and water 1:1 plus one gram of yeast powder to ferment at room temperature until it collapses (or after adjusting, put it in the refrigerator for more than 15 hours to ferment at low temperature, just take it out when you need to make bread).
2.
Knead dough with the main dough materials except butter, add 15 grams of butter after the kneading process is completed, and continue to start the kneading process.
3.
The fermented dough is taken out and pressed to exhaust.
4.
Divide the dough into 8 equal parts.
5.
Take a portion of the dough, roll it out into a beef tongue shape, wrap in an appropriate amount of black sesame paste, and pinch both sides in the middle.
6.
The mold is too small, so it is baked in two pots. Wrap the dough in sequence and put it into the mold to wait for the second fermentation.
7.
Cut oiled paper into thin strips of equal width and place them on the mold (try not to stick to the dough).
8.
Sprinkle a little dry powder. Ferment to 7 minutes full.
9.
Preheat the oven at 170 degrees for 25 minutes.
Tips:
The water absorption of each brand of flour is different, so please increase or decrease the amount of liquid according to the actual operation. The temperature of the oven is different, please adjust it according to the temperature of your own oven.