Soft and elastic, the persistent milk flavor is mixed with the unique flavor of sesame. Black sesame is rich in protein, vitamins and unsaturated fatty acids, which can prolong life. This kind of toast is not only suitable for middle-aged and elderly people, but also very suitable for mental workers.

material

275g of high-gluten flour, 9g of milk powder, 24g of sugar, 5g of salt, 1.5 teaspoon of yeast,126g of milk,

Tang Zhong 90g, whipped cream 25g, black sesame 25g.

working methods

(1) The milk is warm, melted by adding yeast, and softened by cream at room temperature;

(2) Stir the materials except butter into dough, add butter after gluten, and knead until the gluten swells.

(the film can be pulled out), add black sesame seeds and mix well;

(3) Harvest a smooth dough, put it in a warm place and ferment it until it is twice as big as the dough, and stick your finger with powder to the end.

? Finger hole does not retract;

(4) Divide the dough into three parts, knead the dough, and relax at room temperature for 15 minutes;

(5) Turn your mouth down, roll it into a tongue, turn it over, and roll it up with your mouth closed;

(6) Put it into a mold for final fermentation. When it is 8 minutes full, cover it and bake it at 180 degrees for 40 minutes.

skill

(1) Kneading and basic fermentation are very important. When these two are done, the toasted tissue will be thin and soft.

(2) When rolled, it should be the same width as the baking mold, and the baked toast should be full and beautiful;

(3) If you don't like brown skin, you can lower the temperature appropriately.

Toast purchase

Look at the shape: the toast with collapsed or concave shape may be caused by the inverted mold and incomplete baking. It's best to pick toast that can stand upright after slicing. Yamagata and square toast are common in the market. Cover the square toast when baking to make sandwiches. Yamagata toast is not covered, the baking process is natural and the taste is good.

Look at the level: the outer layer of toast with complete fermentation and baking is obvious and slightly crisp to eat, while the insufficient outer layer of toast and the outer edge of bread feel squeezed together, which makes the taste relatively poor.

Look at the color: toast that is completely baked and just right has a golden skin color. This kind of toast tastes mild because it contains enough water. Overbaked toast is not only darker in color, but also slightly dry and hard in taste due to more water loss inside.