Recipe: Black sesame baguette

Home Cooking Recipe: Black sesame baguette

Notes:

The raw materials required for the production of the shellfish are simple and do not require basic fermentation during the operation, so when I am busy, I often bake a cup of gooseberry for the next day's breakfast. Bago is still a healthy staple bread, with very low oil and sugar content. But the fruit is very close to the taste, and it is very chewy. It is the more chewy. My family's favorite way to eat is to cut homemade yoghurt or a variety of homemade jams, or you can eat your own fried beef sauce. It is very delicious.

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix the ingredients you need in the dough, except for the butter, and knead it into a smoother dough. At this point, you can feel the dough has formed, then add the butter and continue to knead.

    Mix the ingredients you need in the dough, except for the butter, and knead it into a smoother dough. At this point, you can feel the dough has formed, then add the butter and continue to knead.

  2. Home Cooking Recipe: When the stretch is reached, the dough is smooth and soft, and the thin film can be pulled out. The dough for making the bagel has a low water content (more than 50%), so it can be done.

    When the stretch is reached, the dough is smooth and soft, and the thin film can be pulled out. The dough for making the bagel has a low water content (more than 50%), so it can be done.

  3. Home Cooking Recipe: The average was divided into five parts, and the plastic wrap was loosened for 5 minutes after being rounded.

    The average was divided into five parts, and the plastic wrap was loosened for 5 minutes after being rounded.

  4. Home Cooking Recipe: Plastic surgery. Take a piece of dough and knead it into an oval shape, then turn it over and turn the upper 1/3 down to compress the root of the palm.

    Plastic surgery. Take a piece of dough and knead it into an oval shape, then turn it over and turn the upper 1/3 down to compress the root of the palm.

  5. Home Cooking Recipe: The lower 1/3 is also pressed up, and then folded and pinched (or pressed) to the seal.

    The lower 1/3 is also pressed up, and then folded and pinched (or pressed) to the seal.

  6. Home Cooking Recipe: It is made into a strip of about 28 cm, and one is flattened with a rolling pin.

    It is made into a strip of about 28 cm, and one is flattened with a rolling pin.

  7. Home Cooking Recipe: Then circle and place the other end on the flattened dough.

    Then circle and place the other end on the flattened dough.

  8. Home Cooking Recipe: Wrap it, then squeeze it tightly. Be sure to pinch! Remember! Otherwise it will crack when it is baked. The remaining small doughs are rounded in turn.

    Wrap it, then squeeze it tightly. Be sure to pinch! Remember! Otherwise it will crack when it is baked. The remaining small doughs are rounded in turn.

  9. Home Cooking Recipe: Pad the oil paper under each of the shellfish seeds and ferment for 30 minutes in a warm and humid place. Until the dough is swollen to 1.5 times the original.

    Pad the oil paper under each of the shellfish seeds and ferment for 30 minutes in a warm and humid place. Until the dough is swollen to 1.5 times the original.

  10. Home Cooking Recipe: Boiled sugar water. Mix the fine sugar and water, boil, turn to medium heat, put the fermented baguette (operated on the oil paper) face down into the sugar water (beside the water into the water, take out the oil paper), cook for 30 seconds.

    Boiled sugar water. Mix the fine sugar and water, boil, turn to medium heat, put the fermented baguette (operated on the oil paper) face down into the sugar water (beside the water into the water, take out the oil paper), cook for 30 seconds.

  11. Home Cooking Recipe: Turn over and cook for another 30 seconds.

    Turn over and cook for another 30 seconds.

  12. Home Cooking Recipe: Drain the water and place it on the baking sheet.

    Drain the water and place it on the baking sheet.

  13. Home Cooking Recipe: Preheat the oven in advance. 200 degrees, middle layer, fire up and down, roast for 20 minutes.

    Preheat the oven in advance. 200 degrees, middle layer, fire up and down, roast for 20 minutes.

Tips:

1. If you are a newbie, please go to see @微帅小厨's Weibo video in advance, and the shaping of Beiguo is very detailed.


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