Chef's machine version whole wheat black sesame toast(chu shi ji ban quan mai hei zhi ma tu si )

Chef's machine version whole wheat black sesame toast

Introduction:

Production steps:

Step 1: mix the medium dough (130g whole wheat flour, 95g high gluten flour, 4G soluble yeast, 150g water) and knead slowly.

Step 2: knead it into a ball with two steps, shape it, put it into a container, cover it with plastic film, and then ferment it.

The third step: basic fermentation to two times, I use a foam box, put two hot water, about 1 hours and 50 minutes.

Step 4: mix the medium dough with the main dough (95g high gluten flour, 1 / 2 teaspoon salt, 25g honey, 50g water) and knead well by the chef.

Step 5: knead until the surface of the dough is smooth, can open the film, but not firm, then you can put butter.

Step 6: cut the butter into small pieces, knead them with hands, put them in, knead them for 1 hour, wrap the butter evenly on the dough, and then turn to 3 gears.

Step 7: the dough surface is smooth and the mixing cylinder wall is smooth. At this time, you can check the dough.

Step 8: if you can open the large and translucent film, it's OK.

Step 9: add black sesame and knead well. I knead it for half a minute, then knead it by hand.

The tenth step: put the dough into the container, ferment second times to 2 times, and still put it in the foam box to ferment.

Step 11: if the dough doesn't rebound, it's fermented. Before you poke a hole, you'd better put some dry flour on your fingers.

Step 12: take out the dough to exhaust, knead well, divide it into three equal parts, relax for 15 minutes, and extend the relaxation time appropriately in winter, I used about 25 minutes.

Step 13: after the dough is relaxed, roll the seal up to an oval shape.

Step 14: fold both sides longitudinally to the middle by 1 / 3 of the width.

Step 15: roll out slightly.

Step 16: roll up 1.5-2 turns from top to bottom.

Step 17: put the dough into a round mold.

The eighteenth step: buckle the mold, carry out the final fermentation, and ferment in the foam box for about 1 hours.

Step 19: after the final fermentation, put a bowl of warm water into the oven, preheat it at 180 degrees for 10 minutes, and put the dough mold into the oven for 30 minutes. Because my mother-in-law likes crispy, I extended it for 5 minutes.

Materials required:

Whole wheat flour: 130g

High gluten flour: 95g

Instant yeast: 4G

Water: 150g

Salt: 1 / 2 teaspoon

Honey: 25g

Salt free butter: 15g

Black Sesame: 2 tablespoons

Note: due to the reason of menu display, the formula can not be clearly shown, special supplement: middle type dough: 130g whole wheat flour, 95g high gluten flour, 4G instant yeast, 150g water (I use milk). Main dough: 95g high gluten flour, 1 / 2 spoon salt, 25g honey, 50g water. Other ingredients: 15g salt free butter, 2 tbsp black sesame. Cook machine: Kenwood km760. Oven: Changdi ckf-30gu

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Chu Shi Ji Ban Quan Mai Hei Zhi Ma Tu Si