Black Sesame Roast Bread

By VicentaLakin

Black Sesame Roast Bread
It has become normal to make bread of its own, bake it for three days, smell it all over the house, and have much more to achieve than taste satisfaction. Making bread by itself can adjust the formula to the taste of the family, and can also use some household groceries or something, and the greatest benefit is to make soft, loose bread with simple material, and to keep the flour fixes away from us, and we're going to eat real good bread. The ordinary bread is better than the buns, except for the extra sugar and butter, or is it mainly because of the use of high-strength powder with a protein content greater than 13 per cent, rubbing the noodles up to the edges that can produce transparent and elastic film with the palms, making bread that tastes delicately, softly, fluffy, and bites a slice of the knife and doesn't drop slag, i.e. it can tear a strip, a twig, and eats a big chunk with fun! Today I'm going to talk about remedies through my private room, the black sesame croissants. It's like a girl's beautiful hair wave, a twilight chew, a breakfast or snack。

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Steps for Black Sesame Roast Bread

  • Make Black Sesame Roast Bread step 0
    1
    Preparation of materials: high-banded flour, honey, cool water, butter, black sesame, high sugar-resistant dry yeast, salt, eggs, powdered milk, fine sugar
  • Make Black Sesame Roast Bread step 1
    2
    (b) All materials except butter and black sesame are fed into the scavenger drums, which are convoluted at low speed, and then re-transmitted at a slightly higher rate, so that butter is added when the thick membrane is removed
  • Make Black Sesame Roast Bread step 2
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    THE FINAL TEMPERATURE OF THE FACE IS CONTROLLED AT BELOW 26 DEGREES; THIS FILM IS NOT YET PERFECT, BECAUSE NO COOLING MEASURES HAVE BEEN TAKEN, SO THE TEMPERATURE OF THE FACE IS 30 DEGREES; IT IS OK TO MAKE BREAD
  • Make Black Sesame Roast Bread step 3
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    (b) Pour the roasted black sesame into the noodles at a low speed of two minutes, so that they can be mixed
  • Make Black Sesame Roast Bread step 4
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    (b) Rounded the fermented sesame pasta and placed it in a fermentation box (large) for 30 minutes
  • Make Black Sesame Roast Bread step 5
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    (b) The face of the face is turned, the four sides folded to the centre and re-rounded to make up for the lack of the face rubbing and to increase the stretching of the face; the fermentation continues for about an hour
  • Make Black Sesame Roast Bread step 6
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    The pasta is twice the original hour, with a small amount of flour poking a hole in the top of the flour, no collapse, no contraction, and a successful fermentation
  • Make Black Sesame Roast Bread step 7
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    (b) The face of the face is slashed with a few lower exhausts, which are said to be divided into nine equals, each with a fine droplet, covering the film or the box for 10-15 minutes, so that the face of the face is relaxed
  • Make Black Sesame Roast Bread step 8
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    (b) Taking a noodle from the middle to the two-headed twilight, with a long contours of approximately 40 cm length
  • Make Black Sesame Roast Bread step 9
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    (a) Rolling from the wide edge to the tip, to the near tip, stretching the face and sealing it below; a black sesame horn pack is ready
  • Make Black Sesame Roast Bread step 10
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    The others were processed sequentially, nine horns were placed in a non-clave dish, with an expansion of space between them and a secondary fermentation in warm and wet areas; because the weather was warm, I put it directly in the oven, with a bowl of hot water and a natural fermentation
  • Make Black Sesame Roast Bread step 11
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    Cow horns are 1.5 - 2 times the original hour, ovens begin to preheat 210 degrees, either with or without egg fluids; egg fluids are polished brightly, not muted, and more modest
  • Make Black Sesame Roast Bread step 12
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    (b) Puting the horn of a cow in the middle and lower of a pre-heated oven, 150 degrees of fire, 210 degrees of fire and 17 minutes on the screen, but with the effect of the finished product, it would be better to expand the bread for another three minutes or so; the top colour would be covered with tin paper to prevent the surface from being overcolored to affect the surface
  • Make Black Sesame Roast Bread step 13
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    The roasted croissant is evenly coloured, moving from the grill to the hanger, and is stored in a bag until the heat is warm, and can be eaten directly, or half-tangled, and made into an oxen burger。
  • Make Black Sesame Roast Bread step 14
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    Black Sesame Roast Bread, radish round, soft and chewy

    • Black Sesame Roast Bread Make Tips

    1. In order for the croissants to appear in layers and shapes, they must be particularly long, so that the rolls are not only beautiful, but also perfectly organized, capable of forming a long silk form, with a clouding face and chewing; 2. This formula can also produce a variety of forms of small bread; 3. Because the face is not ideal at the end of the fermentation, especially by folding after half an hour; 4. The time and temperature of the roasting depends on the actual situation in the home oven and the size of the bread。

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