Black and sesame
By VicentaLakin
THE BLACK SESAME IS A HEALTH-CARE SERVICE, WHICH SUPPLEMENTS THE LIVER, KIDNEYS, FERTILIZERS, INTESTINES, ETC., AND IS CONSIDERED TO BE A HOLY OBJECT. ON THE ONE HAND, IT CONTAINS HIGH-QUALITY PROTEINS AND RICH MINERALS, AND ON THE OTHER HAND IT CONTAINS ABUNDANT UNSATURATED FATTY ACIDS, VITAMIN E AND PRECIOUS SESAME AND MELANINA. BLACK SESAME POWDER, CAKE, BREAD, AND NOODLES ARE GOOD。
Recipe Recommendations
- Black sesame dough
- black sesame powder 10 grams
- milk 65 grams
- fine sugar 12 grams
- yeast 1 gram
- wheat flour 125 grams
- Original dough
Steps for Black and sesame
1
Prepare food. Raw materials for black sesame noodles: 10 g of black sesame flour, 125 g of wheat flour, 12 g of fine sugar, 65 g of milk and 1 g of yeast. The original pasta material saves 10 grams of black sesame powder。
2
The two pasta raw materials were fermented to twice the size of the bakery. About 1.5 hours。
3
Take out, exhaust, rub smooth。
4
Two large, smooth pieces of face, with a pressurizer。
5
The original noodles are painted with a layer of water, the black sesame noodles are stacked on them, and then a layer of water is painted with a layer of water, cutting off the irregular edge and dividing them into two equal parts。
6
When it's rolled up, it's split into equal shares。
7
The steam pan is put in clean water, heating up for a few minutes to water temperature. It was then placed in an oil-coated steam cage and woke up for about 40 minutes。
8
The fire started and continued for a total of 20 minutes from the beginning to the end。
9
Three minutes after the fire goes out, the soft bun is ready。Black and sesame Make Tips
1 5 g if black sesame powder is replaced with cocoa powder. If you want to make another color, you can replace milk with an equal amount of fruit and vegetable juice. 2. The face of the face is smooth and the surface of the evaporated buns is smooth and can be pressed several times over with a pressurized face. Three, steam buns. I like cold water pans. In this way, during heating, the packs can slowly adapt to temperature changes and become larger. After steaming, it is built to minimize the fall of the collage caused by temperature differentials。