How to make delicious black sesame toast? The making of black sesame toast is relatively simple. I am usually used to eating white toast, so today I made a different black sesame toast. I believe this classic toast will bring a different taste to your baby! The formula doesn’t look very special, but because the formula contains a lot of water, the toast is super soft and very fragrant~ 250 g of black sesame toast high-gluten flour, 30 g of fine sugar, 30 g of egg liquid, 150 g water, 3 g dry yeast, 3 g salt, 20 g butter, 20 g cooked black sesame seeds. Weight: 450 g. Measuring tools for 1 toast mold: bread machine/cooking machine, oven, 450 g toast mold reference month Age: 12 months and above Applicable objects: Babies who are not allergic to the above ingredients? The age and method are for reference only. Mothers can make reasonable adjustments according to their own babies’ conditions. The ingredients can also be replaced with ingredients already available at home~ 1. Put Put the liquid ingredients except black sesame seeds, butter, and salt into the mixing bucket, and sprinkle the fine sugar evenly into the liquid; 2. Then add high-gluten flour, dig a small hole in the middle, and bury the yeast; 3. Stir at low speed to combine all the ingredients. Stir the ingredients into a dough, and then mix at medium speed for 15 minutes; 4. Stir until the dough expands and a thick film can be pulled out; PS: Since this formula has a relatively high water content, the dough will be sticky at this time, but it doesn't matter. It won't be sticky when you shape it after fermentation.

5. At this time, put the butter and salt that have softened at room temperature into the mixing barrel. Similarly, use low speed to mix the butter and salt evenly into the dough, then turn to medium speed and mix until the dough is fully expanded; 6. The dough in the expansion stage can be stretched. A large piece of film will come out; PS: When making toast, you must form a film, so that the bread will taste better; 7. Then put the black sesame seeds into the mixing bucket, and stir for a final 3 minutes to make the black sesame seeds evenly distributed in the dough; 8. Stir Put the good dough in a container, cover it with plastic wrap, and ferment at room temperature until it doubles in size. Stick your finger on the dough and poke the dough. If the dough does not rebound, it means it is fermented. 9. Divide the dough evenly into 3 parts, deflate and roll into a round shape. , cover with plastic wrap and let rise for 15 minutes; 9. After proofing, take a piece of dough and flatten it, roll it into a long strip of beef tongue; PS: If the dough is a bit sticky, use less flour to make the dough; 10. After rolling up Cover with plastic wrap and continue to proof at room temperature for 15 minutes; 11. After proofing, roll it into a very long beef tongue as wide as a toast box, and roll it up from one end; 12. Roll up; 13. Roll all 3 pieces Then put it in the toast box; 14. For the second fermentation, place the small bones in the oven at 30 degrees fermentation mode. At the same time, put a bowl of warm water in the oven and ferment until the toast grows tall, as shown below; 15. Oven 180 After the temperature is preheated, put the toast box in and bake at 180 degrees for 30 minutes; PS: Because it is baked with the lid open, you must always observe the status of the toast. After about 10 minutes, the surface of the bread will be colored to your satisfaction. When it is ready, cover it with tin foil; 16. After taking it out of the oven, shake it, remove it from the mold and place it on the grill to cool to the temperature of your palm, then it can be sealed and stored~