Black Sesameso
By VicentaLakin
Like soft Europe, it changes its taste at will, but it's chewy. Low sugar, low oil is its essence. He's got a good stomach, breakfast, extra food
Recipe Recommendations
Steps for Black Sesameso
1
Old-faced production - high powder 175, low powder 75, yeast 1 g, water 175, salt 4. The grouping took place and the room fermented twice as cold for more than 16 hours. When the fermentation is completed, it can be stored in freezers. In 50 grams, this formula can be divided into eight. The old face is torn to pieces and mixed with other materials before the butter and salt are removed. Corps2
Float smooth, salt and butter added. Scratch to show hands。3
Covers the membranes with temperatures of 25 to 28 degrees for basic fermentation. About an hour。4
After the basic fermentation, the fingers are powdered and the fall is enough。5
Noodles split into two pieces, exhausting round. Covers 30 minutes of membrane laxity。6
When it's loose, flatten the face. Shoot the bubble7
Open the noodles and press the thin end。8
The material in the coatings, the melting of butter and other materials are mixed into mud and painted on dry noodles。9
Roll from top to bottom, side to side press pressure. With regard to the edges of the two ends, it is a matter of personal preference, or of closure。10
When it's rolled, put it in the oven for final fermentation。11
After fermentation to two times the size, surface sifting powder. Cut。12
Fire 200 in the oven and 160 for 15 to 18 minutes. The temperature is adjusted according to the temper of the oven itself. Roast and cold and sealed。Black Sesameso Make Tips
One, the old side played a crucial role in soft Europe. Do not omit. It adds to the taste of bread and effectively prevents ageing. 2. Each vent is clean. Especially the bubbles on the edge. 3. Do not omit 30 minutes of loose passage. 4. The temperature of the oven is regulated by its own oven. Some of them roast at 180 degrees or temperature, they can do it. They control the state you want。