#家有 oven# Liquid black sesame cheese toast
Ingredients
- Liquid dough material
- High-gluten flour 50g
- Clear water 50 grams
- Yeast 2 grams
- Main dough material
- High-gluten flour 200g
- Black sesame powder 20g
- Mascarpone 75g
- Fine sugar 40g
- Fine salt 2 grams
- Butter 15g
- Egg white 40g
- Milk powder 10g
- Milk 25g
- Yeast 1g
- Liquid type All
Steps
1. Stir the liquid ingredients together evenly, cover with plastic wrap and ferment at room temperature for 1 hour, then refrigerate for fermentation
2. Ferment until there are pores and bubbles on the surface
3. Knead the main dough except butter
4. After kneading the dough, add softened butter and continue kneading
5. Knead out a strong and transparent film
6. Exhaust rounding
7. Divide the dough into three small pieces of about 174 grams, cover with plastic wrap and let rest for 15 minutes
8. Roll out a piece of dough
9. Roll up
10. Roll the three separately
11. Roll it out for the second time
12. Still roll them up separately
13. Place the code in a toast box in a warm place for secondary fermentation
14. Send to eight points
15. Preheat the oven to 165 degrees for about 40 minutes
16. Cool and slice into slices
Tips
- The dough is very sticky when you first knead it, but it will become smooth as you continue to knead it
- Glove film is not required when adding black sesame seeds
- Fermentation mainly depends on the state and does not pay attention to time. As long as the state is correct, I fermented in the refrigerator for more than 24 hours, and fermentation at room temperature is also OK li>
