Whole-wheat black sesame toast
By BradLehner
It's the holiday, hurry up and make some delicious food for my parents. According to convention, whole-wheat toast is indispensable. This time, I not only used the Chinese method to make the toast, but also added black sesame seeds, which was soft and delicious. It just takes a little long, starting from around eight o'clock in the morning and not ready until two o'clock in the afternoon. Since I went to my parents 'house for lunch at noon, I took the finished toast box and took it to my parents' house for final fermentation and baking. Hehe, this whole wheat black sesame toast was completed after visiting "relatives"!
Recipe Recommendations
- high-gluten flour 95 grams
- water 150 grams
- salt 1/2 teaspoon
- honey 25 grams
- black sesame 2 tablespoons
Steps for Whole-wheat black sesame toast
1
1. Medium dough: 130 grams of whole wheat flour, 95 grams of high-gluten flour, 4 grams of instant yeast powder, 150 grams of water.
2
2. Main dough: 95 grams of gluten flour, 1/2 teaspoon of salt, 25 grams of honey, 50 grams of water.
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3. Other: 15 grams of unsalted cream, 2 tablespoons of black sesame seeds.
4
Mix all the dough materials in the middle variety, stir to form a dough, and ferment it about twice the size.
5
Tear the fermented dough into small pieces, mix with the main dough, and stir until it is slightly smooth. Add unsalted cream and stir until the dough is malleable.
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Add black sesame seeds and stir well.
7
Cover with plastic wrap and ferment twice to double the size.
8
Relax the leavened dough for 10 minutes.
9
Divide into thirds, round, and let stand for 10 minutes.
10
Take a dough and roll it from the center to the sides into an oval shape.
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The reverse side is rolled up from top to bottom.
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Roll everything up and place it into a toast mold.
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Leave it in a warm and moist place to ferment three times, and cover it when it is full. (I started baking when I arrived at Bafenman, which made the whole toast product not very square.)
14
Put in the preheated oven at 180 degrees, in the middle and lower layers, heat it up and down for 40 minutes. Remove the mold immediately after roasting.