infilling
Black sesame 46g
Sugar 32g
major constituent
389 grams of high gluten flour
Milk powder 1 1g
Yeast10g
20 grams of black sesame seeds
38 grams of butter
Water170g
39 grams of milk
7 grams of salt
59 grams of eggs
40 grams of sugar
How to make black sesame toast?
First, spread black sesame seeds on a baking tray and bake for about 10 minutes, then use Iris AS60 and heat with hot air 170℃, and then use high-speed blender to break the wall of the roasted black sesame seeds for later use.
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Take out the broken black sesame seeds and divide them into two parts. A portion of 26g with sugar and mix well to make stuffing. The other part is 20g dough.
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Pour high-gluten flour+sugar+black sesame+yeast+milk powder into the dough mixer, then pour eggs+water+milk into the dough mixer, stir slowly first, and when the flour does not fly out, change to accelerated stirring.
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Beat the dough until it is slightly smooth, add salt and butter and stir together. Also, stir slowly, and then stir quickly until the dough is smooth.
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Take a small amount of dough, pull it out as a film and poke a hole in the middle. The surface of the hole is smooth without sawtooth marks, indicating that the dough is ready.
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Put some salad oil on the table, take out the beaten dough, pat it into a circle, cover it with plastic wrap and relax for about 15 minutes.
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Divide the loose dough into 400g, then round it, cover it with plastic wrap and shape it directly.
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Roll the dough into a rectangle, then take out the sesame stuffing prepared before and spread it with a layer of black sesame stuffing.
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Roll it up from top to bottom and press it on the side. After rolling, both ends are flat.
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Then roll the dough slightly longer and flatter, and cut it into three pieces with uniform size and length with a knife die.
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Then cross-knit and shape each other, just like braiding.
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Fold the formed woven dough in half up and down, press both ends in the middle, put it into a mold, and then ferment.
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Taking iris fermentation tank as reference standard, the dry temperature is 45℃, the wet temperature is 60℃, and it is about seven minutes full.
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Then take out the fermented dough, brush it with egg liquid, and bake it with Iris CK02C and 160℃ hot air for about 30 minutes, and then bake it now.
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Melting furnace effect
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