Recommend a convenient and delicious small meal package, saying that it is convenient that its dough is as long as it is mixed evenly and not roughly (this degree of towel membrane can almost be said to be free of friction), then at room temperature an hour later it can be refrigerated and fermented for a night (or 10 to 18 hours, I'm cooling for about 20 hours is not bad), take it out and warm it up an hour later it can be baked a little bit and then it can be baked again, for busy working people who do not want to eat it is a very convenient gospel for those who do not have a baking machine!I also tried to replace the high flour with a small amount of whole wheat flour, and it worked well.I made two-thirds of it, six small ones in a 32-liter oven.

WHAT YOU NEED

Ingredients

250 grams of flour
160 ml of water
3 grams of yeast
A tablespoon of corn oil
15 grams of cooked black sesame
High powder (for surface use)
Butter (for surface use
no reheating)
15 grams of fine sugar
3 grams of salt

How TO MADE Black sesame French ball

Steps 1 to 4

1. Add salt, sugar, and yeast to the mixture.

2. After adding water and oil to the dough, it is kneaded and pressed into a non-coarse dough.

3. After adding black sesame and absorbing into a non-coarse dough, it is placed in a sealed container at room temperature for one hour.

4. I put it in the fridge for one night (or 10 to 18 hours), I put it in the fridge at 9 p.m., and I take it out at 5 p.m. the next day, and you can see that the dough has grown about 2.5 times bigger.

Steps 5 to 8

5. Remove the fermented dough from the refrigerator, spread a small amount of high flour on the counter, place the dough on top with your hands and gently press the exhaust gas, and divide it into six equal-sized pieces.

6. Roll it around and put it on the grill.

7. Cover with a preservative film for a second fermentation at 35 to 40 degrees.

8. After the dough has doubled in size, remove the preservative film and sprinkle a little high flour.

9. Use a sharp knife to cut a deeper hole in the middle, insert a slice of butter, and bake the middle layer at 200 degrees for 20 minutes, or if you reduce the size like me, about 15 minutes, depending on the situation.

10.

Handy cooking tips

　　1 Butter strips do not need to be reheated, like crispy bottom, a little more butter, do not like, a little less butter.2 You can also use a small amount of whole wheat flour instead of high flour, I've tried a total of 165 high flour of which 30 grams of whole wheat flour is also good.