Main dough:
High gluten flour150g
Bob Moulin Rouge whole wheat flour150g
Salt 3g
Honey 10g
Water172g
Dry yeast 3g
20g cooked black sesame seeds.
Stuffing:
Butter 15g
Erythritol (or fine sugar) 15g
Milk 15g
80g of black sesame powder
Milk powder 10g
The salt is lost.
Fructose water for boiling shellfish;
25 grams of sugar
500 grams of water
Production steps:
1. Make stuffing in advance: soften butter (or melt it into liquid in water), add sugar and salt and mix well, add milk, sesame powder and milk powder and mix well for later use. The stuffing is too dry to spread. If you feel dry, you can add some milk, but the whole filling can't be wet. It is difficult to wrap it when it is wet, and shellfish may explode.
2. Pour all the materials in the main dough except the cooked black sesame seeds into the chef's machine, stir evenly at low speed, turn to medium-high speed and stir until the dough becomes smooth, and a thin and tough thick film can be extruded, and then poke out the expansion stage of the serrated edge. Add black sesame seeds, stir evenly at low speed, and control the temperature below 26 degrees.
3. Take out the dough and round it, and wake it for 10 minutes. Divided into six parts, each part is about 85g. After rounding, relax at room temperature about 28 degrees 15 ~ 20 minutes.
4. Take out the loose dough, flatten and exhaust it, roll the dough up and down into a rectangle with a rolling pin, turn it over and roll it long, and press the bottom thin. Spread the stuffing (about 25g per serving) evenly on the dough, and roll it tightly from top to bottom to grow into strips.
5. Knead the long strip of dough into 18 ~ 20 cm long, cut one end about 2 cm, flatten it, put the other end in, then wrap it up and stick it into a circle.
6. For the molded shellfish, put the dough joint down on the oil paper cut into square or round blocks larger than the shellfish for fermentation, and ferment at 35 degrees for about 25-30 minutes until the size is 1.5 times.
7. The oven is fired 220 degrees ahead of schedule and preheated 2 10 degrees ahead of schedule.
8. Boil sugar water: Boil sugar and water together, and turn to low heat to cook shellfish. Cook on both sides for 20 ~ 30 seconds, remove and drain, put in a baking tray and put oil paper.
9. Put it in the oven, heat it at 220 degrees, bake it at 2 10 degrees 18~20 minutes (adjust the temperature and time according to your oven temper).
10. Shake out the hot air from the furnace, cool it to the residual temperature, and seal it in a fresh-keeping bag. Sealed at room temperature for 3 days, frozen 1 month.