trade
450 grams each.
formula
Black sesame souffle
25 grams of butter
25 grams of soft sugar
50g black sesame powder (ground cooked black sesame)
20g milk
Main dough
High gluten powder? 250 grams
Sugar? 25 grams
Salt? 3 grams
High-sugar tolerant yeast? 2.5 grams
Ice milk? 170g
25 grams of eggs
Butter? 25 grams
working methods
1. Put all the materials except butter into the chef's machine, 1-2 and stir, then change to 4-5 thick film, add softened butter and knead the glove film.
2. Making black sesame souffle: add butter and sugar and stir well with a spatula, then add milk and black sesame powder and stir well, and put them in the refrigerator for later use.
3. Put in a fermentation box or ferment at room temperature 28 for once until the dough is twice as big (about 60 minutes).
4. Take out the fermented dough, gently exhaust it, reunite with the smooth surface, cover it with plastic wrap and relax for 15 minutes.
5. Roll the smooth dough with a rolling pin, turn it upside down and make it into a rectangle (the width of toast box), evenly spread the black sesame souffle, fold it in half once, leaving 65,438+0-2 cm at the top, and divide the lower part into strips with the same width with a scraper, roll it into twists in the same direction, flatten the bottom, gently roll it up from top to bottom, and put it in toast box.
6. Put it in a 35 fermentation box or oven (add a cup of hot water to keep the humidity) and send it twice until it is higher than the toast box, brush a layer of egg liquid and sprinkle with cooked black sesame seeds.
7. Preheat the oven in advance, fire 165 degrees, fire 180 degrees, bake for 30 minutes (low-sugar toast box), add 5 minutes to other toast box, cover the toast with tin foil after coloring (about 10- 15 minutes). (The temperature and time are for reference only and can be adjusted according to your own oven. )
8. Take it out of the oven and let it cool. The bread slices that can't be eaten in two days are frozen in the refrigerator and baked in the oven 150 for 3-5 minutes.