Formula:

The main dough: 300 grams of high-gluten flour, 50 grams of sugar, 3 grams of dry yeast, 3 grams of salt, 60 grams of whole egg liquid, 0/50 grams of iced milk/kloc-,and 30 grams of unsalted butter.

Filling of black sesame souffle: 35g butter, 20g sugar, 1g salt, 25g whole egg liquid, 20g milk powder and 55g black sesame powder.

Crispy: 10g butter, 5g sugar, 20g low-gluten flour.

In addition: the whole egg liquid is appropriate, and the almond slices are appropriate.

Brittle grain method:

Add butter to the bowl, don't soften it, add sugar and low-gluten flour, and knead into sand.

Filling method of black sesame souffle;

Soften the butter in advance, add sugar and salt and mix well. Add the whole egg liquid (room temperature) twice and mix well. Add milk powder and black sesame powder and mix well. Refrigerate for later use.

Making method of black sesame souffle bread;

1. Put all the ingredients in the main dough except butter into the chef's machine, mix them into dough at low grade, add butter to thick film at medium and high grade, mix butter at low grade, and form a film at medium and high grade.

2. Round arrangement, sealed and proofed to be twice as large, air holes are pressed out, evenly divided into 8 portions, kneaded into a circle/about 72g for each portion, covered with plastic wrap and relaxed for 10 minute, a dough is rolled into a thin sheet, coated with black sesame souffle stuffing, rolled up and cut in half from the middle, pinched in the braiding closed position, and proofed to be/kloc-0 in a paper holder mold.

3. After waking up, brush a layer of whole egg liquid on the surface and sprinkle crispy almond slices.

4. Preheat the oven in advance and fire at 170 degrees for 20 minutes. If the color is satisfactory, cover it with tin foil to prevent over-coloring.