French ball with black sesame(hei zhi ma fa guo qiu fang bian mei wei de xiao can bao )

French ball with black sesame

Introduction:

"Recommend a convenient and delicious small meal bag. It's convenient because its dough needs to be kneaded evenly and not rough (this degree is almost free of kneading for hand film). Next, after one hour at room temperature, it can be refrigerated and fermented for one night (or 10-18 hours, I think it's good to refrigerate for about 20 hours). Take it out and warm it up for one hour, then it can be reshaped a little Baking is a great blessing for busy office workers and people who don't want to knead their hands without a toaster! Since it's so convenient, what's the taste like? Is it hard to taste? Because after the package was cut, a butter stick was added to the crack. During the baking process, the butter made its skin crispy and greatly increased its flavor. So when it was baked, it was crispy on the outside and soft on the inside, and it was a little Q, and it was full of sesame and butter flavor. I put a little more butter this time. The butter flowed down during baking, and the bread became crispy. It was very fragrant! If you don't like it, you can go back to the oven. The way is to spray a layer of water on the surface, wrap it in tinfoil, bake it at 180 ℃ for 5 minutes, then remove the tinfoil at 200 ℃ for 2-3 minutes, and the flavor will return to the original. I've also tried to use a small portion of whole wheat flour instead of high flour, and it's good. (the recipe comes from Wang Guangguang. I made 2 / 3 of the amount, and I made 6 small 32L ovens.)

Production steps:

Step 1: add salt, sugar and yeast into the high flour and mix well.

Step 2: add water and oil to make flocculent, knead, press and form a non rough dough.

Step 3: add black sesame seeds and dough, press flat and put into a sealed container, room temperature for one hour.

Step 4: after that, I put it in the freezer for one night (or 10-18 hours). I went into the refrigerator at 9:00 p.m. and took it out at 5:00 p.m. the next day. I can see that the dough is about 2.5 times bigger.

Step 5: take out the frozen fermented dough, sprinkle a small amount of high flour on the table, put the dough on the table, press it gently by hand, and then divide it into 6 equal parts.

Step 6: round and place on the baking tray. The second fermentation was carried out at 35 ~ 40 ℃ with plastic film.

Step 7: when the dough is twice as large, remove the plastic wrap and sprinkle with a little high flour.

Step 8: use a sharp knife to make a deep cut in the middle, clip in the cut butter stick, bake it at 200 ℃ for 20 minutes in the middle, if you reduce the amount like me, about 15 minutes, cover the tin foil flexibly according to the situation.

Materials required:

High powder: appropriate amount

Water: 160ml

Yeast: 3 G

Corn oil: 1 tablespoon

Cooked black sesame: 15g

Butter: moderate

Sugar: 15g

Salt: 3 G

Note: 1. You don't need to warm the butter bar. If you like the crispy bottom, you should have more butter. If you don't like it, you should have less butter. 2. You can also use a small amount of whole wheat flour instead of high flour. I have tried high flour with a total amount of 165, of which 30g is also good to use whole wheat flour instead.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hei Zhi Ma Fa Guo Qiu Fang Bian Mei Wei De Xiao Can Bao