How to make black sesame toast delicious? The practice of black sesame toast is relatively simple. I am used to eating white toast. Today, I made different black sesame toast. I believe this classic toast will bring a different taste to the baby! The recipe doesn't look very special, but because the moisture in the recipe is relatively large, the toast made is super soft. It is also very fragrant ~ 250 g of black sesame toast high-gluten flour, 30 g of fine sugar, 30 g of egg liquid, 3 g of water 150 g, 3 g of dry yeast, 3g of salt, 20 g of butter, 20 g of cooked black sesame. Weight: 450 g 1 toast mold measuring device: bread machine/chef machine, oven, etc. 2. Add high-gluten flour, dig a small hole in the middle and bury the yeast; 3. Stir all the materials into dough at low speed, and then stir at medium speed 15 minutes; 4. Thick film can be pulled out in the dough expansion stage; PS: Because the water content of this formula is relatively high, the dough will be sticky at this time, but it doesn't matter, it won't be sticky after later fermentation. 5. At this time, put the butter and salt softened at room temperature into the mixing barrel. Similarly, butter and salt are mixed evenly in the dough at low speed, and then stirred at medium speed until the dough is completely expanded; 6. The dough in the expansion stage can be pulled out in a large piece; PS: When you make toast, you must make a film so that the bread will be delicious; 7. Put the black sesame seeds into a mixing barrel and finally stir for 3 minutes, so that the black sesame seeds are evenly distributed in the dough; 8. Put the stirred dough into a container, cover it with plastic wrap, and ferment at room temperature until the volume doubles ~ Stick the dough with your fingers and poke it, and the dough will not rebound to prove that the fermentation is good ~ 9. Divide the dough evenly into 3 parts, exhaust and knead evenly, and cover with plastic wrap 15 minutes; 9. After waking up, take a dough and flatten it into a long ox tongue; PS: If the dough is a little sticky, use less flour to make noodles; 10. Roll it up, cover it with plastic wrap and continue proofing at room temperature 15 minutes; 1 1. After proofing, it is directly rolled into a toast box-wide and long ox tongue, and rolled up from one end; 12. Roll up; 13.3 all rolled up and put in toast box; 14. Carry out the second fermentation. Put the small bones in the oven, and put a bowl of warm water in the oven to ferment until the toast is high, as shown below; 15. After the oven is preheated to 180, put it in toast box and bake at 180 for 30 minutes; PS: Because it is open baking, we should always observe the state of toast. 10 minutes or so When the bread surface is colored to your satisfaction, cover it with tin foil in time. 16. Shake it out of the oven, put it on a baking net and cool it to the temperature of the palm of your hand, and you can seal it and keep it ~