Chinese Food
Sesame paste bun (polish)
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I have a bottle of sesame paste in stock at home. I've been playing with flour for a long time. I just rolled it into flour to make a small meal bag. In order to increase the taste, I added cheese powder and cream. In order to make it softer, I made a Polish meal bag in advance. Such a small meal bag with good appearance and taste is so simple that it needs only one fermentation. I don't want to make it soon.
Cooking ingredients
Cooking Steps
Step1:1. make Poland. Mix all Polish materials, mix well, cover with plastic wrap and ferment at room temperature. I ferment at room temperature of about 15 ℃ for 1 hour, then refrigerate for overnight fermentation. It can also be fermented directly at room temperature. It's convenient for you.
Step2:2. The fermented Polish seed is 22.5 times larger than the original dough. There are big and small bubbles on the surface. It's the drawing state when the spoon is dug out. Return to room temperature for 10 minutes.
Step3:3. Put all the materials (except butter) of the main dough into the bread machine after the liquid. Put sugar and salt in two different corners. Dig a hole in the flour and put dry yeast. Put in the well warmed Polish seeds. Start the mixing procedure. Knead until the thick film.
Step4:4. Put in 15g butter softened in advance. Continue kneading. Rub until the film can be pulled out.
Step5:5. Prepare filling when kneading. Sesame paste is original and dry. It's not easy to smear. I added 15g condensed milk and 15g warm water to mix. Spare.
Step6:6. Take out the dough, pat it gently for exhaust, cover with plastic wrap and wake up for 15 minutes.
Step7:7. Try to roll it into a rectangular sheet with uniform thickness.
Step8:8. Apply a thin layer of sesame paste evenly, and roll it up from one end. Roll it up as tightly as possible.
Step9:9. Cut into 9 small dosage forms of the same size. Put them on the baking tray with baking paper at intervals. My baking dish is a six inch square deep dish. Ferment in the oven. 35 ℃ for 1 hour. Put a cup of warm water around 40 ℃ on the side to keep the bread moist.
Step10:10. Ferment to twice the size. I've squeezed in the smallest dough I've cut on the edge. It turns out that it's just full. Put into the middle layer of the preheated oven for 175 ° 35 minutes.
Step11:Beautiful roll. Sesame fragrance in the roo
Step12:As breakfast, is it delicious and beautiful
Step13:Breakfast for the whole famil
Cooking tips:Polish seed will make the finished product softer and taste better. It can also delay the aging of dough. Even if it is kept at room temperature for three or four days, it is still soft. When kneading, it is also easier to produce film. In order to facilitate the conversion of partners, remember that the proportion of Polish flour is about 25% of the flour of the main dough. There are skills in making delicious dishes.
