[taiwan] Black Sesame Soy Milk Buns (polish Species)

[taiwan] Black Sesame Soy Milk Buns (polish Species)

1. Prepare materials for weighing.

2. Polish seeds are prepared in advance, and the ratio of high powder to water is 1:1 and 1 gram of yeast powder is added to ferment until there are big bubbles.

3. Put the salt and yeast diagonally in the order of liquid first and flour, put all the ingredients (including fermented Polish species) into the bread machine except butter, and start a kneading program to the expansion stage.

4. Then add butter, continue to start a kneading program, after completion, let it stand and ferment to 2 times the size.

5. Take out the fermented dough, press the exhaust, and divide it into 9 equal parts.

6. Take a portion of the dough, roll it out, and wrap it in the prepared black sesame sauce (you can also substitute other sauces or fillings).

7. fold.

8. Squeeze tightly in the middle.

9. Wrap the dough one by one and put it into the mold (the mold can't fit 9 pieces, so I had to put 6 pieces, and the remaining 3 pieces were formed into other shapes, or the 9-divided dough could be divided into 6 equal parts).

10. Place 3 strips of equal width oiled paper on the mold, sprinkle some high powder evenly, and wait for the second shot until the mold is 7 minutes full.

11. After the second shot is completed, preheat the oven 180 degrees in advance for 25 minutes.

12. Finished picture.

13. Finished picture.

Tips:

If the dough feels sticky after it is fermented, you can apply a little salad oil on your hands and the rolling pin, but be careful not to overdo it, as too much will affect the dough texture. The liquid content of this recipe is relatively large, please increase or decrease the amount of liquid according to the water absorption of different flours.