Materials: learning kitchen 12 with mold or 450g toast 1.

Black sesame stuffing:

90g of black sesame paste, 25g of brown sugar or white sugar and 25g of black sesame powder.

Without black sesame paste, you can also use the following materials to make sesame stuffing:

25g of butter, 25g of brown sugar or powdered sugar, 20g of egg liquid and 75g of black sesame powder.

Practice: Mix the softened butter and sugar powder evenly, add the whole egg liquid twice, and finally add the black sesame powder and stir well.

Practice: Stir sesame paste evenly, take 90g, mix it with black sesame powder and sugar, and seal it for later use.

Polish species:

High gluten flour 100g, water 100g, fresh yeast 3g (or dry yeast 1g).

Exercise:

All the materials are mixed until there is no dry powder, sealed, fermented at room temperature of 28 degrees 1 hour, and then put in the refrigerator 12- 17 hours (or fermented at room temperature for 2-4 hours), the volume is increased to 3-4 times, and there are abundant small bubbles on the surface and inside.

The main dough: high-gluten flour 160g, sugar 25g, milk powder 10g, fresh yeast 6g (or dry yeast 1.5g), whole egg liquid 40g, condensed milk 13g, and milk 38g (reserved 10g+-

Production steps:

1. Put all the materials in Polish seed dough except butter and salt into the chef's machine, mix them into dough at low speed, and knead them at medium and high speed until the expansion stage, and the fracture edge is serrated. Add salt and butter, knead at low speed until the butter is absorbed, and continue to knead at medium and high speed until it is fully expanded, so that the transparent film with good ductility can be pulled out (or just beat to 90% tendon).

2. The dough is round, sealed at room temperature of 28 degrees, and fermented to double the size, which takes about 50-60 minutes.

3. Divide the dough into 12 parts, knead and relax 15-20 minutes.

4. Roll out the dough, turn it over, roll it into a rectangle, blacken the sesame paste filling (about 1 1g), thin the bottom and roll it up from top to bottom. Freeze 10 min

5. Gently flatten the frozen dough, cut each piece into 3 pieces, with the cut surface facing upwards and braided. Turn it over, roll it up, connect the ends together, and put it in the mold with the bottom down.

6. Put it into a fermentation box or oven, ferment at 35 degrees and 75% humidity until the mold is full.

7. The oven is heated to 180 degrees and preheated to 195 degrees in advance.

8. Brush the whole egg liquid on the surface, sprinkle with sesame seeds (coconut milk or almond slices are optional), put it in the middle layer of the oven, and bake at 180 degrees, 195 degrees for about 16 ~ 18 minutes.

9. Shake out the hot air from the furnace, put it into the air net, cool it to hand temperature and seal it for preservation.