Black Sesame mini-fist
By VicentaLakin
there's no need to rub the face, create the noodles, without a special description, and do it step by step. ~ the macaroni that we use below is the normal flour that we use, with protein content of about 11%。
Recipe Recommendations
- medium-gluten flour 200 grams
- black sesame 15 grams
- dry yeast 1 gram
- salt 3 grams
- water 140 grams
Steps for Black Sesame mini-fist
1
Prepare all raw materials (e.g. ice water if it's hot because it's longer and it's too fast to ferment)
2
After mixing all materials, 30 minutes of static。
3
The first folding of the pasta, which is done on the side of the pasta, then pulls up and folds to the centre, turns all four sides to the centre and folds once. It is folded every 40 minutes, for a total of four times. (The folding process is complete with the first room temperature fermentation and volume increase)。
4
When the final fold is completed, the noodle will remain in place for 20 minutes. It is then divided into two equals, rolling round and remaining silent for 20 minutes。
5
Take a noodle, flatten (without excessive exhaust), fold up and down to the centre, press with your finger, then fold again, and press with your finger at the seams。
6
The pressured face group will grow the stick, the bar will be covered with baked paper, the face will be moved to the mould, and the size will be doubled。
7
The fermented pasta, together with the bakery, is moved on to the grill, powdered and circumcised。
8
Helnon oven 250° preheats, and the ovens are placed in the lower part of the oven and baked for six minutes in a warm (steam + baking) mode of 250°。
9
Turn 220 degrees up and down the fire and continue to bake for 20 minutes。