I have always loved the black sesame in the winter. It is the season to enjoy the black sesame milk stuffing bread. Adding cheese to the bread, biting down the sesame milk, quite a bit of the sesame sauce that I used to eat. The material is more than enough ...
Sesame milk filling: soften butter + powdered sugar, beaten with a whisk to evenly fluffy.
The egg liquid is added in several portions, and each time it is hit until it is completely absorbed and then added. (In winter, the room temperature is low, and the egg should be taken out in advance to prevent the oil from separating from the butter paste.)
Add milk powder + black sesame powder + corn flour + black sesame seeds. Here I use the black sesame powder with black sesame paste. The black sesame seeds are fried black sesame seeds on the chopping board.
Use a spatula to mix and mix.
Bread making: Mix raw materials other than butter, knead until the dough is smooth. The gluten is extended, then add the softened butter. Continue to knead until the full extension stage of the thin and flexible film can be pulled out, round and place in a warm place for basic fermentation.
It is nearly 2.5 times larger than the original, and the bread dough is inserted into the dough, and the hole does not retract. The dough does not collapse.
The dough was divided into 9 portions and spheronized and slack.
Take a dough, face up, flatten.
The rolling pin is slightly opened, turned over, and continues to form a rectangle of about 25x10cm.
Spread the black sesame souffle filling evenly on the upper 2/3 of the dough, leaving the ends closed.
From the top to the bottom.
After all the rolls are finished, it is indeed pinched and closed at both ends.
The rest of the operation is completed.
The dough was evenly stretched from the middle to both sides to about 34 cm.
Three sets, one end aligned and pinched.
It is made up of three strands of enamel (be careful not to rub too tightly, otherwise the dough at the intersection will be easily torn when fermented and baked).
Until all the knitting is completed, pinch the end to close the mouth, and the rest of the operation is completed. Turn the prepared dough over the black sesame powder to make the surface stick black sesame powder.
The ends are folded back and the neat code is placed in the baking tray.
The warm and humid place is finally fermented, and it is twice as large as the original. The surface is sifted with flour and the oven is preheated at 180 ° C for 25 minutes.