Not long after the last black sesame steamed buns, I made this black sesame bread again.
Recently, after listening to the advice of the withered butterfly and cold cicada, I plan to eat more black sesame seeds and eat a few raw walnuts every day. I also forced my daughter to eat raw walnuts with me, but she naturally refused, but I threatened her by feeding her ginger water, and she obediently obeyed.
I made this bread a few days ago, and I haven't had time to distribute it. I've been too busy recently ~~ I have a special liking for round small meal bags. They are shaped quickly and look very happy when they are covered on the baking sheet. If you like the feeling of bright bread, just brush it with protein solution. I brush it with clean water. The plain bread is actually very cute.
Black sesame meal bag
Recipe Recommendations
- high-gluten flour 250 grams
- white granulated sugar 25至45 grams
- salt 1/4 teaspoon
- milk powder 10 grams
- water 160 grams
- butter 10 grams
- black sesame appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Black sesame meal bag
1
Mix all of Material A and start the dough mixing program in the bread machine and stir for 20 minutes.
2
Add butter (or lard) and start the dough mixing process again, stirring for 20 minutes until the film can be pulled out.
3
Place the dough into a container, cover with plastic wrap, and allow for basic fermentation for about 60 minutes.
4
Fermentation the dough to 2-2.5 times the size.
5
Remove the fermented dough and press it to vent.
6
Divide the dough into 6 equal parts, round and brush with a layer of water (or egg white).
7
Tighten the mouth with your hands and cover it with black sesame seeds.
8
Arrange on baking sheet.
9
Carry out the second fermentation for about 30-40 minutes.
10
Put it in a preheated oven and bake at 180 degrees for about 18 minutes.
11
Allow to cool and serve.Black sesame meal bag Make Tips
◎ The black sesame seeds on the surface of the dough do not need to be roasted in advance.◎ The rounded dough is round, which is the finished shape. The bottom needs to be glued tightly so that it will not burst when baking. (In the last two steps, I had a piece of bread that burst open.)◎ I brushed the water on the surface, because this bread did not use eggs, it was inconvenient to brush egg whites specifically.