Black sesame paste bread
Ingredients: salt,Indian flying cake,white sesame,eggs,sugar,water,yeast,high powder,olive oil,egg liquid,whole wheat flour,boiling water
Recipe Recommendations
- whole wheat flour 60 grams
- high powder 200 grams
- boiling water 70 grams
- eggs 30 grams
- water 90 grams
- yeast 4 grams
- olive oil 12 grams
- Indian flying cake a
- white sesame appropriate amount
- egg liquid a little
- sugar 18 grams
- salt 5 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Black sesame paste bread
1
Prepare the ingredients, mix the ingredients, cool and place in the refrigerator for 10 hours.
2
Mix all dough ingredients except olive oil and salt, add them in step 1 and knead them to form a dough that does not touch your hands.
3
Then add olive oil and salt and knead for about 20 minutes.
4
Knead to the expansion stage.
5
Cover it for 2 hours and poke a hole without retracting.
6
Evacuate and divide the dough into two. Relax for 15 minutes. The Indian fly cake is taken out of the refrigerator in advance to soften and divide into two portions.
7
Roll out the dough into a rectangle.
8
Spread black tahini evenly on all sides, leaving a margin.
9
Roll it down from the top and roll it into a long strip.
10
Then coil it from the right side to the left.
11
Then flatten and roll it into a long shape.
12
Use a sharp knife to cut the dough surface three times, and place it in a warm place for 1 hour until the volume becomes larger and the surface feels light.
13
Indian flying cakes are rolled into dough sheets similar in shape to bread.
14
Spread egg liquid on the bread base and cover the cake crust.
15
Then spread it with egg liquid and sprinkle with some white sesame seeds.
16
Place in preheated oven at 190 degrees for 20 minutes.