Black Sesame Spectrum
By VicentaLakin
Today, a piece of black sesame pastry, integrated into black sesame pastries, brought the classic to a new height. It's a fragrance, and it's a fragrance, and it's a fragrance, and it's a fragrance. The light aroma of the black sesame echoes in the mouth, and sweetness is right。
Recipe Recommendations
- low-gluten flour 185 grams
- milk powder 15 grams
- baking powder baking powder
- white granulated sugar 20 grams
- unsalted butter 50 grams
- egg liquid 25 grams
- light cream
- milk 60 grams
- Black sesame paste 30 grams
- honey 10 grams
- cooked black sesame seeds 10 grams
- sweetening
- baking
- several hours
- senior
Steps for Black Sesame Spectrum
1
First, make a heartbrush, 30 grams black sesame pastry, 70 grams milk, 10 grams honey, 10 grams ripe black sesame, and mix it together。
2
Low-banded flour 185 grams, milk 15 grams, powdered powder 4 grams, white sugar 20 grams, sifted together。
3
Refrigerated salt-free butter, 50 grams, cut into small pieces。
4
Scratch it with your hands。
5
25 grams of egg fluid, 30 grams of light cream, 60 grams of milk, mixed。
6
The whole egg milk drops into the powder。
7
Scratch to the bottom in dry powder。
8
Scratch to the bottom in dry powder。
9
Quite a square, with two sheets of oil paper on it and thin。
10
Put half the black sesame paste on it, evenly on it。
11
Fold the noodles。
12
This is how you repeat it three to four times。
13
Frozen refrigerators for 30 minutes。
14
Takes out a small piece of cut-off equivalent。
15
Put an egg fluid on the surface and a little black sesame。
16
The oven is preheated to temperature 180°C and baked for 20 minutes。
17
Roast it out, cool it and seal it。
18
THE BLACK SESAME IS A THOUSAND SKANKS
19
It's fragrance. Looks like gold. Stack
20
Between the bites, the sense of the brittle level spread quickly。Black Sesame Spectrum Make Tips
1. If butter is refrigerated, it is easy to rub particles in equal quantities, and contributes to a sense of brittle. 2. The temperature of the oven varies from one home to another, allowing fine-tuning of the roasting time to avoid overdry or wetting. 3. The number of folds must be sufficient, and the more layers the better。