[sesame cinnamon toast] - I'm ugly, but I'm gentle(zhi ma rou gui tu si wo hen chou dan wo hen wen rou )

[sesame cinnamon toast] - I'm ugly, but I'm gentle

Introduction:

"This black sesame cinnamon toast is the truth of" no appearance ". Although it seems that it comes from Africa on the outside, it is sweet and delicate on the inside. It reminds me of" I'm ugly, but I'm gentle ". When baking, the fragrance filled every corner of the upstairs and downstairs, until the bread was put into the fresh-keeping bag, it couldn't go away for a long time. The father said that this kind of fragrance was too fascinating. If one day I had no appetite, I would have a special appetite to smell it. This toast was originally made in the first night, and I planned to make bread the next day. But the next morning I had to go out because of something. So after the main dough was mixed up, I used refrigerated fermentation, and then I took it out for baking at night. There was almost no waiting in the whole process, and the texture of the bread was beyond imagination. This kind of toast, I generally do not slice, a piece of break to eat, especially enjoyable

Production steps:

Step 1: make the medium seed first, and put the material of raw material a into the bowl.

Step 2: stir well, cover with plastic film and refrigerate for 20 hours.

Step 3: to make the main dough, put the main dough materials except butter into the bread barrel in the order of liquid first and then powder, and then put into the fermented medium seed.

Step 4: start a dough blending program.

Step 5: add softened butter and start a dough mixing process again.

Step 6: after mixing, check the dough, and the perfect glove film can be pulled out. The dough reaches the complete stage and can be used to make toast.

Step 7: round the dough and put it into a larger bowl.

Step 8: refrigerate and ferment to 2 to 2.5 times the original size, take out and rewarm for 1 hour.

Step 9: pour the heated dough on the chopping board to exhaust.

Step 10: divide into two equal parts, knead round, cover with plastic film and let stand for 20 minutes.

Step 11: when the dough is still, prepare the filling, mix the cinnamon powder, black sesame powder and coarse sugar in raw material C, and melt the butter.

Step 12: take a piece of dough and roll it into a rectangle.

Step 13: turn over, roll out the bottom, brush with melted butter, and sprinkle with sesame and cinnamon.

Step 14: roll up from top to bottom, close down, then turn around and place vertically.

Step 15: use a rubber cutter to cut it in half from the middle without cutting off the top.

Step 16: wind it in an "8" shape, and then make another piece of dough.

Step 17: fold both ends in half and put them in the bread bucket.

Step 18: cover with plastic film, ferment to twice the original size, and brush a thin layer of whole egg liquid on the blank of dough.

Step 19: start the baking process, set the time to 40 minutes, color selection, the picture shows the toast.

Step 20: pour the baked toast on the baking net immediately. When it reaches the palm temperature, put it in a fresh-keeping bag and store it at room temperature. It's better to slice it the next day. I like to eat this kind of toast with soft tissue and delicate taste.

Materials required:

Zhongzhong: Qingshui: 100g

Zhongzhong: Gaofen: 100g

Medium: yeast: 1g

Main dough: water: 30g

Main dough: egg liquid: 50g

Main dough: Salt: 3 G

Main dough: sugar: 40g

Main dough: high flour: 180g

Main dough: yeast: 4G

Main dough: salt free butter: 30g

Filling: melted butter: 15g

Stuffing: sesame and cinnamon powder: appropriate amount

Surface decoration: whole egg liquid: a little

Note: Sesame cinnamon powder: 80g coarse sugar, 8g cinnamon powder, 2G black sesame powder, mix well.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zhi Ma Rou Gui Tu Si Wo Hen Chou Dan Wo Hen Wen Rou