Soft black sesame toast bread is super healthy for the kidneys

2023-10-29 18:51:38BREADS

WHAT YOU NEED

Ingredients

260 grams of high-quality flour
30 grams of black sesame powder
White sugar 35 grams
2 grams of salt
3 grams of yeast
1 egg (55 grams in shell)
140 grams of milk
25 grams of butter

How TO MADE Soft black sesame toast bread is super healthy for the kidneys

Steps 1 to 4

1. The baker first adds the liquid part of the recipe, adds the eggs, and this egg of mine goes after the shell 55 grams.

2. Add 140 grams of milk, the flour absorbs water differently, you can float up and down 5 to 10, but my dough is already wet, so I don't recommend adding more, otherwise the dough will be bitter.

3. Sugar 20 g

4. Salt 2g

Steps 5 to 8

5. 260 grams of wheat flour

6. This tool is very useful because the yeast is very light, so it used to be very inconvenient to take the nominal weight, the price of the TB is about 5 RMB.

7. Close the lid, open once 9 fast and dough functions, 25 minutes to complete Mix the dough evenly to the expansion stage Take a small piece of dough, open it by hand, when the dough can form a transparent thin film, but the thin film strength is normal, after breaking by hand, the edge of the crack has an irregular shape, at this point the dough is the expansion stage Ps: I'm going to spit out the screen printing on the bread machine is too easy to fall off

8. Add butter, it's very oily when it's added, but it takes about a minute for the butter to be completely absorbed into the dough.

Steps 9 to 12

9. After adding the butter, open the dough for 10 minutes. This dough fermentation consists of two steps: 25 minutes of stirring the dough and 1 hour of fermentation. This is added to the previous 25 minutes of kneading the dough, a total of 50 minutes of kneading the dough, the dough will be fully formed.

10. 5 minutes to go, 20 minutes to go, add the sesame seeds, mix evenly.

11. The surface is finished, tearing out a piece of inspection state, at this point it has reached a very good glove membrane, which is what we usually call the complete stage, it is not easy to break with the hand, even if you break it, the mouth will show a smooth circular shape because of the tension.

12. This is when the dough reaches its full stage.

Steps 13 to 16

13. The dough is finished, the dough is finished, the dough is finished, the dough is finished, the dough is finished, the dough is finished, the dough is finished, the dough is finished, the dough is finished, the dough is finished.

14. My dough is fermented for an hour, it's already doubled in size, my fingers have a little bit of flour, I rub holes in the dough, it doesn't bounce back or collapse, it's instantly at its best, bounce back means not enough fermentation, collapse means too long fermentation

15. The finished dough is transferred to the kneading pad, divided in two, rolled and covered with a preservative film, and rested for about fifteen minutes.

16. The dough is aerated with a kneading rod and kneaded into a beef tongue, with bubbles in the latter part of the finished product with a large void.

Steps 17 to 20