Recipe: Black sesame french ball

Home Cooking Recipe: Black sesame french ball

Notes:

This is a very delicious and delicious bread that the famous Taiwanese blogger shared in her book. A small, easy-to-use, delicious and delicious aroma with butter and black sesame. ! I have secretly done it. I don’t know how many times. It’s a long time ago to say that I have to share it. It’s a pity that I have been ill (delayed cancer _(:з”∠)_) I’ve always been here until now! Forgive the nest! (Rolling!) The weight can be 6 of the big ones or 12 of the small ones like me. (I made 6 small and half-sized pieces, because it is very simple and convenient, so I want to eat fresh ones every time to halve. If there are more people in the family or have a good appetite, I will directly occupy the 12 occupied tables!)

Ingredients:

Steps:

  1. Home Cooking Recipe: High-gluten flour, yeast powder, sugar, and salt are placed in a mixing bowl and mixed with egg. Add water and corn oil and chopsticks to form a floc. Then remove the dough and turn it on the table until the dough becomes uniform. Rough. Add the black sesame to the kneaded dough and mix it evenly.

    High-gluten flour, yeast powder, sugar, and salt are placed in a mixing bowl and mixed with egg. Add water and corn oil and chopsticks to form a floc. Then remove the dough and turn it on the table until the dough becomes uniform. Rough. Add the black sesame to the kneaded dough and mix it evenly.

  2. Home Cooking Recipe: Put it in a sealable container, press the flat dough, cover the lid and let it stand for 1 hour at room temperature, then put it in the refrigerator for one night. (I took the dough at 7 o'clock in the morning and took it out in the morning. The room temperature was fermented for forty minutes. Put the refrigerator.) The book says: If time permits, the dough will be better after 10~18 hours of low-temperature refrigerated fermentation.

    Put it in a sealable container, press the flat dough, cover the lid and let it stand for 1 hour at room temperature, then put it in the refrigerator for one night. (I took the dough at 7 o'clock in the morning and took it out in the morning. The room temperature was fermented for forty minutes. Put the refrigerator.) The book says: If time permits, the dough will be better after 10~18 hours of low-temperature refrigerated fermentation.

  3. Home Cooking Recipe: The refrigerated fermented dough was taken out and allowed to warm at room temperature for 1 hour. Then sprinkle a little bit of high-gluten flour on the console, put the dough on the hand and gently press the exhaust, and divide it into 6 equal parts (or 12 equal parts), and shape it into a spherical shape. Put the mouth down into the baking tray.

    The refrigerated fermented dough was taken out and allowed to warm at room temperature for 1 hour. Then sprinkle a little bit of high-gluten flour on the console, put the dough on the hand and gently press the exhaust, and divide it into 6 equal parts (or 12 equal parts), and shape it into a spherical shape. Put the mouth down into the baking tray.

  4. Home Cooking Recipe: Cover with plastic wrap, carry out secondary fermentation at a temperature of 35 ° ~ 40 °, wait until the dough is 2 times larger, then remove the plastic wrap and apply a little high-gluten flour on the surface. Preheat oven 205°

    Cover with plastic wrap, carry out secondary fermentation at a temperature of 35 ° ~ 40 °, wait until the dough is 2 times larger, then remove the plastic wrap and apply a little high-gluten flour on the surface. Preheat oven 205°

  5. Use a sharp blade to draw a deep cut in the middle. Then cut the butter cut strip into the cut line.

  6. Place in a preheated oven and bake in the middle for 200 minutes. (The time for halving the weight of me is also shorter. It takes about 12 minutes.)

Tips:

I saw a lot of works and just wanted to say that everyone cut the cuts too deep. It’s not good to cut them. Although it’s a deep cut, it’s too deep to cut like a cut from the middle. Half master the power


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