WHAT YOU NEED

Ingredients

High starch flour 180 grams
20 grams of wheat germ
25 grams of cooked black sesame
A little extra virgin olive oil (for surface use)
2 grams of salt
10 g of white sugar
2 grams of quick-dry yeast
Clean water 130 grams

How TO MADE French sesame seeds

Steps 1 to 4

1. Mix the dry material except the black sesame in a larger bowl, mix the yeast and clear water, stir until the yeast dissolves, and let stand for a few minutes;

2. The yeast water is slowly poured into the dry material, pressed with a scraper, and mixed into a dough;

3. Remove the dough and add the black sesame;

4. Fold or knead the dough so that the black sesame is evenly distributed.

Steps 5 to 8

5. There is no need to rub the film, as long as the surface of the dough is basically smooth;

6. Put the dough in a storage bag, ferment it at room temperature for about 30 minutes (I fermented it on the side of the heater), then put it in the refrigerator and refrigerate it overnight;

7. The next day, remove the dough, warm it up to room temperature, sprinkle some dry powder on the board or silicone mat, and pour the dough on the silicone mat;

8. Press with your palms and exhale slightly.

Steps 9 to 12

9. The dough is made into a circle;

10. Divided into six blocks;

11. Form a sphere, making sure that the surface of the dough is as tight as possible;

12. It is placed on baking paper and secondary fermented in a warm and humid place.

Steps 13 to 16

13. The fermentation function of the oven can be used at too low room temperature;

14. After about 50 minutes, the dough is fermented to twice its original size;

15. Preheat the oven to 210 degrees.

16. Cut the surface of the dough with a knife and sprinkle a little olive oil on it.

Steps 17 to 20

17. This step doesn't have a cut-and-paste map, it's all gone.

18. After preheating, the grill is placed in the oven and sprayed with water every 30 seconds for the first 2 minutes.

19. Then 190 degrees, middle layer, up and down the fire, bake for about 15 minutes.

20. Immediately after baking, it is removed from the oven, placed in the baking net, dried and sealed after cooling.

21. It's a hamburger, and it's super good.

22. Easy cutting knife: first take a blade;

23. The blade is complete;

24. A bamboo stick through a small hole in the middle;

25. Relax, I suggest you cut the knife.

Handy cooking tips

　　1. Since the room temperature is lower now, I mix the yeast and the clear water in advance to melt, which can help the yeast to be better activated (you can reserve 10 g of clear water first, and then adjust according to the actual situation).In addition, the wheat germ is baked in advance to a golden yellow, the aroma is more intense; 2. if you do not want to refrigerate the fermentation, then you can use the method of Mrs. Hu Trick Trick, after fermenting at room temperature for 60 minutes, fold the dough once, and continue fermenting for 30 minutes.But I think refrigerated fermentation tastes better and saves more time. Oh~3. The dough just needs to be rubbed to a smooth surface, no need to remove the film, the whole process takes about 3 to 4 minutes. 4. The specific baking time and temperature should be adjusted according to the actual temperature of each oven. 5.