Black sesame bun
By VicentaLakin
I love these super-soft buns. And by the way, they're the simplest plastics. Scratch the noodles in a circle one by one, and fermented and baked, simple without error. Today this bread smells like black sesame. It is well suited to serve as a pre-eat bread and can be accompanied by a glass of milk for breakfast. Soft, delicate, sweet, a little bread suitable for everyday production。
Recipe Recommendations
- high-gluten flour 150 grams
- milk powder 7 grams
- eggs 15 grams
- water 80 grams
- fine sugar 30 grams
- dry yeast 2 grams
- salt 2 grams
- butter 15 grams
- cooked black sesame seeds 25 grams
- whole egg liquid appropriate amount
- sweet fragrance
- baking
- several hours
- simple
Steps for Black sesame bun
1
First of all, the cyanide sesame is placed in the dry grinding cup of the wall breaker, which causes it to break into the black sesame as shown in the map. It does not need to be too long. It just needs to be broken into pieces. It's too long for black sesame oil. If there is no breaker, you can put black sesame in the bowl and crush it slowly with a stick。
2
All materials, except butter, are placed in the mixing basin (including black sesame tatters) of the King's cooker machine。
3
Ten minutes in two, until it becomes a flexible pasta, then with soft butter, and eight minutes in two. Water consumption varies from flour to flour, and please adjust the quantity to the actual situation. Noodles are very soft, but not too sticky. If, in the process of mixing, the lasagna base indicates that there is too much moisture, some flour should be added appropriately。
4
Cut a small section of the face and check the film. In order to be able to excrete a thin film, if it is not yet available, it can be used for two to three minutes in a fourth set until the film is out (different water content, flour varieties, etc., can cause different time periods for the film, and please adjust the time of laminate to the actual situation)。
5
Scratched, fermented in warm places, waiting for it to grow。
6
It's about two and a half times bigger. Fermentation may take about an hour. Check if the fermentation is in place and can be easily inserted into the fermented face by finger-stamping flour, and if the hole is not condensed, it means that the fermentation is in place (if the post-finger hole is clearly condensed, it means that the fermentation is not sufficient). If the hole collapses, it means the fermentation is excessive。
7
The fermented noodles are crushed with their palms, and the gas is crushed, and it is reduced again. And he flattens the face of the face with a cane, which fully excretes the gas in the face. Then we split it into eight flat pieces。
8
Every little noodle will be rounded. The two sides of the small noodles are gathered from the bottom with their hands, and the bottom is squeezed to the bottom, so that they can become a flat circle。
9
The tweezers were put in the baker's dishes (the tweeds were kept in sufficient distance, and I split two dishes)。
10
The pasta is fermented last (optimal fermentation at 38°C, 85% humidity). In about 40 minutes, the fermentation in front of the face is twice as large. The face of the dough is painted with full egg fluid and placed in a preheated oven of 180°C, in the middle layer, for about 12 minutes, until the surface becomes golden. The fermentation should not be excessive, and the fermented face can bounce back on the surface. If the noodle presses, it's bad, which means it's overfertilized。
11
The finished product。Black sesame bun Make Tips
The noodles are split into two plates so they don't stick together. It's not too long for each plate to be baked, so it doesn't have much effect on the face of the dough. If the second fermentation is concerned, it can be controlled by the temperature of the fermentation, the temperature of the second fermentation is slightly lower or is removed from the fermentation box earlier。