Recipe: Black sesame soufflé

Home Cooking Recipe: Black sesame soufflé

Notes:

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 ...

Ingredients:

Steps:

  1. Home Cooking Recipe: Sesame milk filling: soften butter + powdered sugar, beaten with a whisk to evenly fluffy.

    Sesame milk filling: soften butter + powdered sugar, beaten with a whisk to evenly fluffy.

  2. Home Cooking Recipe: 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.)

    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.)

  3. Home Cooking Recipe: 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.

    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.

  4. Home Cooking Recipe: Use a spatula to mix and mix.

    Use a spatula to mix and mix.

  5. Home Cooking Recipe: 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.

    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.

  6. Home Cooking Recipe: 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.

    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.

  7. Home Cooking Recipe: The dough was divided into 9 portions and spheronized and slack.

    The dough was divided into 9 portions and spheronized and slack.

  8. Home Cooking Recipe: Take a dough, face up, flatten.

    Take a dough, face up, flatten.

  9. Home Cooking Recipe: The rolling pin is slightly opened, turned over, and continues to form a rectangle of about 25x10cm.

    The rolling pin is slightly opened, turned over, and continues to form a rectangle of about 25x10cm.

  10. Home Cooking Recipe: Spread the black sesame souffle filling evenly on the upper 2/3 of the dough, leaving the ends closed.

    Spread the black sesame souffle filling evenly on the upper 2/3 of the dough, leaving the ends closed.

  11. Home Cooking Recipe: From the top to the bottom.

    From the top to the bottom.

  12. Home Cooking Recipe: After all the rolls are finished, it is indeed pinched and closed at both ends.

    After all the rolls are finished, it is indeed pinched and closed at both ends.

  13. Home Cooking Recipe: The rest of the operation is completed.

    The rest of the operation is completed.

  14. Home Cooking Recipe: The dough was evenly stretched from the middle to both sides to about 34 cm.

    The dough was evenly stretched from the middle to both sides to about 34 cm.

  15. Home Cooking Recipe: Three sets, one end aligned and pinched.

    Three sets, one end aligned and pinched.

  16. Home Cooking Recipe: 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).

    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).

  17. Home Cooking Recipe: 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.

    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.

  18. Home Cooking Recipe: The ends are folded back and the neat code is placed in the baking tray.

    The ends are folded back and the neat code is placed in the baking tray.

  19. Home Cooking Recipe: 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.

    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.


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