Whole-wheat black sesame toast

By RosendoMcClure

Whole-wheat black sesame toast
Ingredients: honey,salt,high-gluten flour,whole wheat flour,black sesame,water,unsalted butter

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Steps for Whole-wheat black sesame toast

  • Make step 0
    1
    Mix the medium dough (130 grams of whole wheat flour, 95 grams of high-gluten flour, 4 grams of instant yeast, 150 grams of water) and knead evenly at slow speed.
  • Make step 1
    2
    Then use the second gear to knead it into a ball, shape it, place it into a container, cover with plastic wrap, and carry out basic fermentation.
  • Make step 2
    3
    The basic fermentation is doubled. I use a foam box and put two hot water in it, which takes about 1 hour and 50 minutes.
  • Make step 3
    4
    Mix the medium dough with the main dough ingredients (95 grams of high-gluten flour, 1/2 teaspoon of salt, 25 grams of honey, 50 grams of water), and knead evenly on the first gear of the chef machine.
  • Make step 4
    5
    Knead until the surface of the dough begins to be smooth and the film can be spread open, but it is not strong. At this time, you can add butter.
  • Make step 5
    6
    Cut the butter into small pieces, pinch it with your hands to soften, add it, knead it 1, evenly wrap the butter on the dough, and turn it to 3 gears.
  • Make step 6
    7
    The dough surface is smooth and the mixing tank wall is smooth. You can check the dough at this time.
  • Make step 7
    8
    If you can stretch out a large, translucent membrane, it will be fine.
  • Make step 8
    9
    Add black sesame seeds and knead evenly. I knead them with the machine for half a minute first, and then knead them with my hands.
  • Make step 9
    10
    Place the dough in a container and ferment for a second time to twice the size, still in a foam box for fermentation.
  • Make step 10
    11
    If the dough is poked in the hole with your hand and does not rebound, it will be fermented. Before poking a hole, it's best to rub some dry flour on your fingers.
  • Make step 11
    12
    Remove the dough, exhaust it, knead it evenly, divide it into 3 equal parts, relax for 15 minutes, and extend the relaxation time appropriately in winter. It took me about 25 minutes.
  • Make step 12
    13
    After the dough is relaxed, turn the lid upside up and roll it out into an oval shape.
  • Make step 13
    14
    Fold both sides lengthwise to the middle by 1/3 of the width.
  • Make step 14
    15
    Roll it out slightly.
  • Make step 15
    16
    Roll it up 1.5-2 times from top to bottom.
  • Make step 16
    17
    Place the shaped dough into a round mold.
  • Make step 17
    18
    Fasten the mold for final fermentation, and ferment in a foam box for about 1 hour.
  • Make step 18
    19
    After the final fermentation is completed, put a bowl of warm water in the oven, preheat it at 180 degrees for 10 minutes, and put the mold containing the dough into the baking for 30 minutes. Because my mother-in-law likes crispy crust, I extended it for 5 minutes.

    • Whole-wheat black sesame toast Make Tips

    Because of the recipe display, the formula cannot be clearly displayed. Special supplements: Chinese dough: 130 grams of whole wheat flour, 95 grams of high-gluten flour, 4 grams of instant yeast, 150 grams of water (I use milk). Main dough: 95 grams of high-gluten flour, 1/2 teaspoon of salt, 25 grams of honey, 50 grams of water. Other ingredients: 15 grams of unsalted butter, 2 tablespoons of black sesame seeds. Chef machine: Kenwood KM760. Oven: Changdi CKF-30GU

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