advance preparation
1) Coat the baking sheet with butter, spread the butter paper, then coat it with butter and sprinkle with flour, and pour off the excess flour. Turn the round cake plate upside down on the baking plate and draw a circle along the edge of the cake plate with your fingers.
2) Bake hazelnut in the oven for12 ~15 minutes, peel it, and keep 1/3 for decoration. Mix 1/2 of fine sugar with the remaining hazelnut and put it in a food processor.
3) Grind hazelnut into powder, or use a spiral planer.
4) Put the nut powder and sugar into a glass bowl and add the corn flour.
5) Put the egg whites in a metal bowl, and beat them with an egg beater or an electric stirrer until they are straight. Add the rest fine sugar and continue beating for 20 seconds until the custard with bright surface is formed.
6) Add 1/3 hazelnut paste and mix lightly with a spatula. You can insert it from the center with one hand, scoop it up from top to bottom, cover it and stir it, and turn the bowl counterclockwise with the other hand, and add the remaining hazelnut paste twice.
Method 1 of baking bread in oven
foodstuff
High gluten flour 190g, butter 20g, milk 120g, egg liquid 20g, salt 2g, yeast 2g and honey 30g.
Steps/methods
1. Knead all the raw materials (except butter) into dough. I used a bread machine and dough mixing program. 15 minutes later, add butter, and knead the dough until it comes out of the fascia for basic fermentation.
2. Ferment to 2. When it is 5 times larger, divide it into 6 parts and knead it round and relax 15 minutes.
3. Knead the dough into long strips, weave it into a figure of eight, discharge it into a baking tray and finally ferment it to twice the size.
4. Brush a layer of egg liquid on the surface of bread and sprinkle with black sesame seeds.
5. Preheat the oven 180 degrees, and bake the middle layer up and down 15 minutes.
Method 2 of baking bread in oven
foodstuff
One bottle of pure milk, one egg, salt, sugar, butter, high-activity dry yeast and high-gluten flour 800g.
Steps/methods
1. Pour a bottle of pure milk, an egg, a little salt, a proper amount of sugar, 2 tablespoons of butter, high-activity dry yeast 1 tablespoon, and about 800g of high-gluten flour into a washbasin and mix them evenly. When the dough is mixed, cover it and put it in a higher temperature to wake up, which will take about 2 hours.
2. Cut the dough into the size of the bread you need, and knead it gently one by one to make the shape you want. If you need to make a sandwich, you can add it to the dough yourself. Put it in shape for half an hour, which is the key point!
3. Preheat the oven at 200 degrees for 5 minutes, then brush the baking tray with a thin layer of oil, and then put the bread embryo on it. There must be a distance between each bread, otherwise it will stick when it is ripe, which will affect the appearance. Spread a layer of egg liquid on each bread embryo, sprinkle with sesame seeds, and put in the oven 160~ 170 degrees, 15 to 20 minutes.