Black sesame bread (soup)(hei zhi ma rong mian bao tang zhong )

Black sesame bread (soup)

Introduction:

"I hope all the children can have a wonderful childhood, grow up healthily and happily, and become the pillars of our motherland."

Production steps:

Step 1: put the raw materials into the bread maker, stir them with oil method until the expansion stage, and put them into the container

Step 2: cover with plastic film and ferment to 2-2.5 times the size at room temperature.

Step 3: divide the dough into 9 equal parts after exhausting, roll it round, cover it with plastic film and relax for 10 minutes

Step 4: close the loose dough down, flatten it, turn it over, and pack in 25g of black sesame paste.

Step 5: tighten the necks and roll them downward. Use a rolling pin to roll a long oval from the middle up and down.

Step 6: fold the dough in half and cut 4 edges at the fold.

Step 7: pull the dough apart and lengthen, keep the left hand still, and roll the right hand from top to bottom.

Step 8: make a single knot of the rolled dough and put it into the paper holder.

Step 9: arrange in the baking tray and put it in a warm and moist place for secondary fermentation.

Step 10: brush a layer of egg liquid on the surface of fermented dough and sprinkle with appropriate amount of almond slices.

Step 11: preheat the oven and bake at 170 ℃ for 15 minutes.

Step 12: finished product drawing

Step 13: finished product drawing

Step 14: finished product drawing

Materials required:

High flour: 210g

Low powder: 56 G

Milk powder: 20g

Fine granulated sugar: 42g

Salt: 1 / 2 tsp

Yeast powder: 5g

Whole egg liquid: 30g

Water: 85 ml

Soup: 84g

Butter: 22G

Black sesame paste: 225g (inner filling)

Almond slice: appropriate amount (surface decoration)

Note: [method of soup seed]: in baking, soup seed refers to the starch gelatinization by adding water to flour and then heating, or adding hot water at different temperatures to flour. The gelatinized batter is the soup seed. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases the amount of water absorption, so the texture of bread is soft and elastic, which can delay aging and meet the taste of modern people. 1. Add 100g high powder into 500ml water and stir evenly. 2. Put it on the fire and keep stirring. When it is heated to 65 ℃, leave the fire. 3. When the batter is stirred, there will be lines. 4. Put it in a container, cover it with a fresh-keeping cover to prevent water loss and surface crusting, and then use it when it is reduced to room temperature. If the finished soup paste is not used up, it can be sealed and stored in the refrigerator. If the paste turns gray, it can not be used any more. If the amount in the formula is used to make the soup paste, it is easy to scorch the pot, and the weight of the paste will be insufficient due to the water loss after heating.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hei Zhi Ma Rong Mian Bao Tang Zhong