Recipe: Black sesame butter bread roll

Home Cooking Recipe: Black sesame butter bread roll

Notes:

In order to make sesame paste, buy the freshly ground black sesame powder, which is especially fragrant~ but that thing is easy to get oil, so it should be consumed as soon as possible. This bread roll, simply and violently rolled up a large number of black sesame powder, fried! I have eaten it several times in the past, and I will hold it to 12 of my own.

Ingredients:

Steps:

  1. Home Cooking Recipe: The first night. Make a soaked starter. Very simple, just take a large bowl (I usually use the mixing bowl of the KA chef machine directly), mix all the ingredients in the soaked yeast in the ingredients table with a spatula (small and coarse mix), then You will get a slimy dough that resembles the batter. (water and milk are iced or at room temperature)

    The first night. Make a soaked starter. Very simple, just take a large bowl (I usually use the mixing bowl of the KA chef machine directly), mix all the ingredients in the soaked yeast in the ingredients table with a spatula (small and coarse mix), then You will get a slimy dough that resembles the batter. (water and milk are iced or at room temperature)

  2. Home Cooking Recipe: Next, all the materials except the butter in the main dough (the rest are dry materials) are all poured on a small dough that was prepared in the first step. Then you don't have to worry about it. Yes, it's just a simple cover. The principle is like covering a quilt. It should be noted that the yeast powder and salt should be separated from each other for a certain distance. Do not let the salt kill the yeast in advance.

    Next, all the materials except the butter in the main dough (the rest are dry materials) are all poured on a small dough that was prepared in the first step. Then you don't have to worry about it. Yes, it's just a simple cover. The principle is like covering a quilt. It should be noted that the yeast powder and salt should be separated from each other for a certain distance. Do not let the salt kill the yeast in advance.

  3. Home Cooking Recipe: Cover the plastic wrap at the bowl, put it in the refrigerator and refrigerate overnight.

    Cover the plastic wrap at the bowl, put it in the refrigerator and refrigerate overnight.

  4. Home Cooking Recipe: Any time the next day. Take out the bowl from the refrigerator, you will see the picture, the thin dough has emerged slightly from the covered dry powder, which proves that your soaked yeast hin is successful~ you can start to face it.

    Any time the next day. Take out the bowl from the refrigerator, you will see the picture, the thin dough has emerged slightly from the covered dry powder, which proves that your soaked yeast hin is successful~ you can start to face it.

  5. Home Cooking Recipe: All are mixed into a dough, the dough is very smooth, and then softened and salt-free butter is added to continue the kneading to the full stage. For those who are not generous or impatient, please use a chef or a bread machine. Don't challenge yourself to the bottom line ( ̄▽ ̄)

    All are mixed into a dough, the dough is very smooth, and then softened and salt-free butter is added to continue the kneading to the full stage. For those who are not generous or impatient, please use a chef or a bread machine. Don't challenge yourself to the bottom line ( ̄▽ ̄)

  6. Home Cooking Recipe: The whole shape is spherical, placed in a bowl, and the bowl is covered with a plastic wrap and fermented. At room temperature (my temperature here means air-conditioned room, about 26~27°C at room temperature), ferment for 45~50 minutes. If you have no heat in the house or cold, please adjust the fermentation time yourself. Don't overdo it, yeast baby will History lost. Master it yourself, it’s good to send it to 2 times anyway.

    The whole shape is spherical, placed in a bowl, and the bowl is covered with a plastic wrap and fermented. At room temperature (my temperature here means air-conditioned room, about 26~27°C at room temperature), ferment for 45~50 minutes. If you have no heat in the house or cold, please adjust the fermentation time yourself. Don't overdo it, yeast baby will History lost. Master it yourself, it’s good to send it to 2 times anyway.

  7. Home Cooking Recipe: Please wait for the filling part during the fermentation process. Mix the softened butter + sugar + black sesame powder in #### and put it aside.

    Please wait for the filling part during the fermentation process. Mix the softened butter + sugar + black sesame powder in #### and put it aside.

  8. Home Cooking Recipe: The state in which the dough is cooked is shown in the figure. (Verification method: use a finger to dry the powder in the center to poke a small hole and not retract it is fermented)

    The state in which the dough is cooked is shown in the figure. (Verification method: use a finger to dry the powder in the center to poke a small hole and not retract it is fermented)

  9. Home Cooking Recipe: The dough was divided into 12 small portions and all rounded. Cover the plastic wrap and moisturize for 10 minutes.

    The dough was divided into 12 small portions and all rounded. Cover the plastic wrap and moisturize for 10 minutes.

  10. Home Cooking Recipe: After relaxing, the dough is flattened, rolled into a thin cylindrical cone on one side, then flattened with a rolling pin, and then thinly coated with a freshly prepared filling. As shown.

    After relaxing, the dough is flattened, rolled into a thin cylindrical cone on one side, then flattened with a rolling pin, and then thinly coated with a freshly prepared filling. As shown.

  11. Home Cooking Recipe: Rolled up from the big head, the volume is rolled up until the end of the roll. Don't roll too tightly, control the strength that is not loose.

    Rolled up from the big head, the volume is rolled up until the end of the roll. Don't roll too tightly, control the strength that is not loose.

  12. Home Cooking Recipe: As shown in the figure is a good roll, everyone carefully look at the interface there, is to ensure that the pinch.

    As shown in the figure is a good roll, everyone carefully look at the interface there, is to ensure that the pinch.

  13. Home Cooking Recipe: Put 12 parts of the interface in the baking tray. Cover the plastic wrap and moisturize it for about 30 minutes at room temperature. Don't overdo it. (Here, don't forget to pre-heat the oven in advance.)

    Put 12 parts of the interface in the baking tray. Cover the plastic wrap and moisturize it for about 30 minutes at room temperature. Don't overdo it. (Here, don't forget to pre-heat the oven in advance.)

  14. Home Cooking Recipe: After the second shot is completed, the volume is doubled.

    After the second shot is completed, the volume is doubled.

  15. Home Cooking Recipe: Brush the face before entering the oven. I used a light cream brush. In fact, the brush material should not be too cautious, there is no need to have an egg, what is the use of ~ cream, egg liquid, milk, etc. as a brush will have a very cute effect.

    Brush the face before entering the oven. I used a light cream brush. In fact, the brush material should not be too cautious, there is no need to have an egg, what is the use of ~ cream, egg liquid, milk, etc. as a brush will have a very cute effect.

  16. Home Cooking Recipe: Preheat the oven, fire up and down, middle layer, 190 ° C, bake for 20~25 minutes. My oven is 72L, so putting the middle layer is no problem. If you use a small-capacity oven, consider placing it on the bottom layer and then covering the tin foil when appropriate to avoid sticking.

    Preheat the oven, fire up and down, middle layer, 190 ° C, bake for 20~25 minutes. My oven is 72L, so putting the middle layer is no problem. If you use a small-capacity oven, consider placing it on the bottom layer and then covering the tin foil when appropriate to avoid sticking.

  17. Home Cooking Recipe: In addition: all the bread, whether it is the toughness of the European bag, or the softness of the Asian bread, the top of the bread will be very hard at the moment of baking, with a finger tapping, it will ring That is the sign that the baking is thoroughly cooked. When the bread cools to room temperature, it will automatically become brittle or soft. This is the common sense of bread baking, so don't ask me if I have baked the bread for the horse. It's hard, it doesn't mean you are not cooked. Released, immediately put the cooling rack to cool. Cute and cute!

    In addition: all the bread, whether it is the toughness of the European bag, or the softness of the Asian bread, the top of the bread will be very hard at the moment of baking, with a finger tapping, it will ring That is the sign that the baking is thoroughly cooked. When the bread cools to room temperature, it will automatically become brittle or soft. This is the common sense of bread baking, so don't ask me if I have baked the bread for the horse. It's hard, it doesn't mean you are not cooked. Released, immediately put the cooling rack to cool. Cute and cute!

  18. Home Cooking Recipe: The cross-section of the roll is also very curly and cute. When I took the first bite, I felt that this smell was so familiar, and the result was a hint of sugar and burning. I am on the spot. . . . Well, just think that it has a soul that is burning with sugar. ( ̄∀ ̄)Ψ

    The cross-section of the roll is also very curly and cute. When I took the first bite, I felt that this smell was so familiar, and the result was a hint of sugar and burning. I am on the spot. . . . Well, just think that it has a soul that is burning with sugar. ( ̄∀ ̄)Ψ

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