Black sesame grain bread
By VicentaLakin
This bread is full of fresh, grainy bread, with oatmeal, corn and wheat. I've added black sesame and more food fibre, which is the best for winter。
Recipe Recommendations
- Liangrun multi-grain bread flour 250g
- milk 160g
- sugar 30g
- salt 2g
- yeast 3g
- butter 20g
- black sesame 15g
Steps for Black sesame grain bread
1
With the exception of butter and black sesame, all raw materials of the pasta are poured into the bread drums of the Eastwood bread machine, careful that yeasts do not have direct contact with salt and sugar, initiate a meta-face program, rub them smoother, add softened butter, and continue with the pasta for 15 minutes。
2
Until the noodles are smooth and soft。
3
You can pull out the film, you don't need the mural。
4
Add black sesame and mix it evenly。
5
A thin layer of salad oil is adhesive in an eggbasket, placed in a lasagna, and fermented in warmer parts。
6
It takes about 60 minutes to ferment, as long as the noodles are twice as big, and a hole is punctured with sticky fingers。
7
The fermented pasta is split into three pieces, and it rolls round, covers the film, and relaxs for 15 minutes。
8
Quick, smooth, stylish, elliptical, one third top down。
9
I'm gonna fold it in the middle, and I'm gonna press a little tight。
10
Finally, the remaining one third is folded upwards and the remaining one is squeezed。
11
Turn it over, sort it out a little bit. It's the olives。
12
This is how the two remaining noodles work, so that they can be put in the kitchen dishes。
13
Send it to the Eastwood oven, open the fermentation mode, 36°C, fermentation for 30 minutes。
14
The fermentation to the noodles has increased twice as big。
15
The noodles were soared that they were cut with a sharp knife。
16
Finally, the noodles were sent into a pre-heated oven at 175°C and baked for 20 minutes。
17
The baked bread is immediately disillusioned and laid cold on the grill. Last slice of food is enough。Black sesame grain bread Make Tips
1. The amount of water in the flour is regulated by the absorption of flour. 2. The temperature and timing of the bakery is adjusted to the home oven。