Free kneading also has a good taste: Crispy French sesame balls with germ(mian rou ye you hao wei dao pei ya cui pi fa guo zhi ma qiu ling fu jian yi ge bao dao de zuo fa )

Free kneading also has a good taste: Crispy French sesame balls with germ

Introduction:

"I'm a man who can't live without cake and bread.".. Busy days, no kneading bread, has become my Savior. Today's bread is from Ms. Hu's blog. Just her cut bag, more beautiful than me too much, really ashamed.. The raw material of this bread is very simple, that is, ordinary flour, black sesame, water, yeast, little salt and sugar, no fat. But the taste is surprising, black sesame aroma in the background of wheat, more obvious. Every time you bite black sesame, you will be satisfied with the crisp and burst taste and the fragrance of your mouth. On the basis of the original formula, I replaced part of the flour with wheat germ, which made the bread richer in fiber and more fragrant. In terms of operation, I used the method of low-temperature refrigeration to save more time, and the flavor of the finished product is more prominent. In terms of baking, the way of water spray baking is adopted. The skin of the finished product is more crispy and tastes better ~ ~ I think this bread is very simple and simple, which is very suitable for serving as bread or making small hamburger. Of course, it's also a good choice to eat empty mouthed ~ ~ I would like to express my sincere thanks to Ms. Hu Juan Juan for her selfless sharing. In addition, I learned from her the method of simple bag cutter, which is very easy to use (the dosage is for reference only, the following quantity can make 6 65g buns) "

Production steps:

Step 1: mix dry materials except black sesame seeds in a larger bowl, mix yeast and water, stir until yeast dissolves, and let stand for a few minutes;

Step 2: slowly pour the yeast water into the dry material, press it with a scraper, and mix it into dough;

Step 3: take out the dough and add black sesame;

Step 4: fold or knead the dough so that the black sesame seeds are evenly distributed. There is no need to knead the film, as long as the dough surface is basically smooth;

Step 5: put the dough into the fresh-keeping bag, ferment at room temperature for about 30 minutes (I ferment by the heater), then put it in the refrigerator and refrigerate overnight;

Step 6: the next day, take out the dough, return to room temperature, sprinkle some dry powder on the chopping board or silica gel pad, and pour the dough on the silica gel pad;

Step 7: press with the palm of your hand and exhaust slightly;

Step 8: round the dough;

Step 9: divide into 6 blocks;

Step 10: make the dough into a ball, and try to make the surface of the dough tight;

Step 11: put on the baking paper, warm and wet place for secondary fermentation. If the room temperature is too low, the fermentation function of oven can be used;

Step 12: after about 50 minutes, the dough is fermented to twice the original volume;

Step 13: preheat the oven to 210 degrees. Cut the dough surface with a blade and drizzle with a little olive oil. This step didn't take the picture of bag cutting, so I fainted;

Step 14: after preheating, put the pan into the oven and spray water every 30 seconds for the first 2 minutes. Then 190 degrees, the middle layer, up and down the fire, baking about 15 minutes can be;

Step 15: after baking, take out the oven immediately, put it on the baking net, cool it and seal it.

Step 16: make a hamburger, super delicious~~

Step 17: simple bag cutter: first take a blade;

Step 18: complete the blade;

Step 19: use a bamboo stick to go through the middle hole;

Step 20: let go. It's suggested that the bag cutter be ready~

Materials required:

High gluten flour: 180g

Wheat germ: 20g

Cooked black sesame: 25g

Virgin olive oil: a little

Salt: 2G

Sugar: 10g

Instant dry yeast: 2G

Water: 130 ~ 135g

Note: 1. Because the room temperature is relatively low, I mix the yeast and water in advance until it melts, which can help the yeast activate better (you can reserve 10g of water first, and then adjust according to the actual situation). In addition, I baked the wheat germ into golden yellow in advance, which made the aroma more intense; 2. If you don't want to refrigerate and ferment, you can use Ms. Hu's method, ferment at room temperature for 60 minutes, fold the dough once, and then continue to ferment for 30 minutes. But I think refrigerated fermentation tastes better and saves more time. 3. Dough only needs to be kneaded until the surface is smooth, and there is no need to film. The whole process is about 3-4 minutes. 4. The specific baking time and temperature should be adjusted according to the actual temperature of each oven. 5. If the baked bread is not finished, it can be sealed and frozen, and there is no need to thaw it next time. After taking it out, it can be stored in the refrigerator Spray some water on the surface and bake hot.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Mian Rou Ye You Hao Wei Dao Pei Ya Cui Pi Fa Guo Zhi Ma Qiu Ling Fu Jian Yi Ge Bao Dao De Zuo Fa