Hot seeds: high-gluten flour 15g boiled water 18g.
Practice: Boil water, pour boiling water into high-gluten flour, stir well, cover with plastic wrap and refrigerate for later use, preferably overnight.
Medium species: high-gluten flour 175g fine sugar 5g fresh yeast 3g (or dry yeast 1g, winter 1.2 ~ 1.5g) salt 0.5g water 100g.
Practice: Mix the ingredients one night in advance, knead them into smooth dough, ferment them at room temperature for about 30 minutes, put them in the refrigerator for about 12 ~ 18 hours, and send them to the internal tissue with rich honeycomb structure.
Main dough: high gluten flour 75g sugar 25g milk powder 10g whole egg liquid 25g milk 40g fresh yeast 5g (or dry yeast 2g) salt 3g butter 30g black sesame powder 10g black sesame 17g.
Black sesame stuffing: black sesame paste 80g black sesame powder 25g sugar 25g.
Steps:
1 Cut the medium-seed dough, mix it with all scalded seeds and all other materials in the main dough except salt and butter, put it into a chef's machine and knead it into a thick film, add salt and stir it evenly, add butter and knead it into a complete expansion stage-glove film, add black sesame powder and black sesame and stir it evenly at low speed, and the suitable temperature is 24-26 degrees.
2 Relax the dough for 5 minutes, roll it into a rectangle, fold it in half up and down, then fold it in half left and right, and freeze for 30-40 minutes. At this time, make the stuffing, and mix the black sesame paste, black sesame powder and sugar evenly. When the dough is slightly stiff, take it out and roll it out, about 48cm long. Spread the stuffing in the middle third, fold the top third to cover the sesame stuffing, then spread the remaining sesame stuffing on it, fold the bottom third to cover the sesame stuffing, and freeze 10 ~ 20 minutes.
3 Take out the dough, with the folded mouth facing itself and the unsealed ends facing left and right, roll the dough (250g toast) into a rectangle of 30cm (two 250g toast box lengths) *24cm, and evenly cut it into two parts (450g toast is directly rolled into width 17cm* length 28cm). Cut two-thirds of a portion of dough into three strips vertically and evenly, cut a hole in the middle of each portion, turn the lower end inward three times, and then roll the whole piece up from top to bottom and put it into the mold.
4. Put it into a fermenter with 36 degrees and 80% humidity for 9 minutes until it is full, and put it into a preheated oven. Bake 250g toast at 170 degrees and 185 degrees for 24-25 minutes (adjusted according to the temperature and time of your oven), and the time for 450g toast will be increased by 5 minutes.