Milk-flavored black sesame mini toast

Materials: 12-piece Xuechu Mold or 1 piece of 450g toast

Black sesame filling:

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

You can also use the following ingredients to make sesame fillings without black sesame paste:

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

Method: Mix softened butter and powdered sugar evenly, add the whole egg liquid in two times, and finally add black sesame powder and stir evenly< /p>

Method: Stir 90g of sesame paste evenly, mix evenly with black sesame powder and sugar, seal and set aside.

Polish type:

100g high-gluten flour, 100g water, 3g fresh yeast (or 1g dry yeast)

Method:

Mix all the ingredients until there is no dry powder, seal and ferment at room temperature of 28 degrees for 1 hour, put it in the refrigerator for 12-17 hours (or ferment at room temperature for 2 to 4 hours), the volume will increase to 3 to 4 times, and there will be abundant small bubbles on the surface. The internal bubbles are abundant, (just look at the state, not the time)

Main dough: 160g high-gluten flour, 25g sugar, 10g milk powder, 6g fresh yeast (or 1.5g dry yeast), whole egg liquid 40g, condensed milk 13g, milk 38g (reserve 10g+-), salt 2.5g, butter 20g

Preparation steps:

1. Add Polish seeds to the main dough except butter and salt Put all the ingredients into a food processor, mix at low speed to form a dough, then turn to medium and high speed and knead until the dough expands, and the edges of the crevices become jagged. Add salt and butter, knead at low speed until the butter is absorbed, then turn to medium-high speed and continue kneading until it is fully expanded and a transparent film can be pulled out with good ductility (you can also only beat until it is 90% gluten).

2. Roll the dough into a round shape, seal and ferment at room temperature of 28 degrees until it doubles in size, which will take about 50-60 minutes.

3. Divide the dough into 12 portions, roll into a round shape, and let rest for 15-20 minutes.

4. Roll out the dough, turn it over, roll it into a rectangular shape, spread the sesame paste filling (about 11g), thin the bottom, and roll it up from top to bottom. Freeze for 10 minutes

5. Gently flatten the frozen dough, cut each portion into 3 strips, cut side up, and braid. Turn it over, roll it up with the ends connected, and put it into the mold with the bottom facing down

6. Place it in a fermentation box or oven, ferment at a temperature of 35 degrees and a humidity of 75% until the mold is full

7. Oven The upper heat is 180 degrees and the lower heat is 195 degrees to preheat in advance. < /p>

9. Take it out of the oven and shake out the heat, place it on a drying net to cool to hand temperature and keep it sealed.