Black sesame breakfast toast
| ------ ---------- | Main dough material |
| High-gluten flour 250g | Salt 3 grams |
| sugar 25 grams | Yeast 3 grams |
| Eggs 1 | Milk 130ml |
| Condensed milk 10 grams | Butter 25 grams |
| ------ ---------- | Black sesame filling |
| Butter 25 grams | Milk powder 5 grams |
| Black sesame powder30g | Fine sugar 10 grams |
| ------ ---------- |
Step 1
First, let’s make the main dough. Put all the dough ingredients except butter into the kneading tank. You need to be careful not to let the salt and sugar come into direct contact with the yeast. If the room temperature is relatively low, you can use liquid ingredients at room temperature. My temperature here is 17 degrees. about.
Step 2
Knead the dough with a mixer on medium speed for about ten minutes until a rough film appears.
Step 3
Add softened butter at room temperature.
Step 4
Knead the dough again with the mixer on medium speed for about ten minutes and the glove film will appear.
Step 5
Measure the temperature of the dough and keep it between 24-26 degrees, with the highest temperature not exceeding 28 degrees.
Step 6
Roll into a ball and cover with plastic wrap to rest for twenty minutes.
Step 7
Roll the relaxed dough with the smooth side down into a rectangle, and spread one-third of the black sesame filling on the lower third of the rectangle (the black sesame filling is made by mixing butter softened at room temperature, milk powder, sugar, and black sesame powder evenly) .
Step 8
Fold upward.
Step 9
Spread one-third of the black sesame filling again.
Step 10
Fold it again.
Step 11
Adjust the orientation to a vertical rectangle.
Step 12
Roll it out, shape it as shown in the picture, spread the remaining black sesame filling on half of the rectangle, cut the rest into strips and twist it several times in the same direction.
Step 13
Roll it up from top to bottom, try to roll it as tightly as possible, thin the bottom edge and seal it tightly.
Step 14
Put it in a toast box, cover it with plastic wrap and ferment it in a warm place until it is 9 minutes full. I fermented it at 35 degrees for about an hour and a half. When it is almost fermented, preheat the oven to 160 and 180 for 25 minutes. The low-sugar toast box used, if you use an ordinary toast box, increase the upper and lower heat to 20 degrees each, and the time is 30-35 minutes.
Step 15
The top of the fermented toast should be about a knuckle's distance from the top of the toast box.
Step 16
Brush lightly with a layer of whole egg liquid. Do not brush too thickly and do not brush repeatedly, otherwise it will become dirty and unsightly. Put inBake in the lower layer of the oven. The time can be adjusted flexibly according to the conditions of your own oven. Remember to cover it with tin foil when you are satisfied with the color. I covered it with tin foil at 17 minutes.
Step 17
After the baked toast comes out of the oven, give it a shake to prevent shrinkage, then unmold and let cool.
Step 18
After it cools down, you can slice it and eat it. If you can’t finish it, remember to keep it sealed. Today’s healthy black sesame breakfast toast is filled with fragrant black sesame filling. I fry the black sesame powder myself for the black sesame. It is used after crushing it in a food processor. If you find it troublesome, you can use ready-made black sesame paste instead. The black sesame filling is added with butter and milk powder. It is full of milk flavor and has the feeling of black sesame soufflé. The moisture content of the toast dough is also It is very tall and tastes very soft. It will not become hard even after three to five days. It is very suitable for breakfast and paired with a glass of milk or soy milk. It is full of energy! Friends who like it, let’s do it together! Black sesame breakfast toast recipe
