Sesame paste, black whole wheat, soft Europe recipe-Chinese Food-best chinese food recipes-cooking food

Sesame paste, black whole wheat, soft Europe

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Water method is to mix all materials except yeast salt and butter evenly without kneading. It is directly put into the refrigerator for cold storage. The dough can produce its own gluten in a long period of low temperature standing. It makes the later kneading process simpler and faster to reach the expansion stage. Like me, there is only one kneading machine. It is difficult to get out of the membrane. And the long-time kneading will cause the dough temperature to be too high and affect the fermentation. Water method is definitely the good news oh In theory, the longer the cold storage time, the closer to the expansion stage. But the food has a shelf life. Besides, there is no salt in the dough, so try to use it within 72 hours. Self made formula. More feedback on the shortcomings

Cooking ingredients

Polish materials -:8

high gluten flour:40g

clear water:40g

dry yeast:0.5g

main dough material -:8

high gluten flour:90g

stuffing material -:8

Cooking Steps

Step1:1. First make Polish seeds. 40g high powder + 40g clear water + 0.5g dry yeast. Stir well. Ferment at room temperature of 18 ℃ for 1 hour. Then refrigerate at 5 ℃.

Step2:2. Put all the ingredients except butter and yeast salt in the main dough into a bowl. Mix until there is no dry powder. Cover with plastic wrap. Refrigerate directly for 5 degrees.

Step3:3. Put it in the refrigerator for 21 hours. Take out the temperature and ferment the Polish seed to two or three times the size. There are many pores, big and small. Open the dough. There is intensive drawing. The fermentation is successful.

Step4:4. Dough hydrated after being refrigerated for 21 hours. Thick film can be pulled out.

Step5:5. Put Polish seed and hydrated dough into the bread machine. Knead the dough for 5 minutes.

Step6:6. Add 1.5g yeast + 1.5g salt. Continue kneading for 5 minutes.

Step7:7. Add 10 grams of softened butter. Continue kneading for 5 minutes.

Step8:8. Knead to a strong and hard to break film.

Step9:9. The dough is a little sticky. Use a scraper to knead it. Cover it with plastic film and let it ferment at room temperature.

Step10:10. Ferment at 20 ℃ for 1 hour and 20 minutes at room temperature. Stick dry flour on fingers and poke holes without shrinking or rebounding.

Step11:11. Prepare stuffing when fermenting dough. Sesame paste 30g + condensed milk 20g + clear water 15g. Mix into thick sesame paste for standby. Bake 25g walnuts in oven at 150 ℃ for 4 minutes. Peel off. Bake 15g pine nuts in 3 minutes. Cut into small pieces and mix.

Step12:12. Pat and exhaust the fermented dough. Cut into two equal parts. Fold left and right first, then fold up and down. Fold back and forth about 10 times in this way to help the dough discharge big bubbles and round.

Step13:13. Finish two in turn. Cover with plastic wrap and wake up for 20 minutes.

Step14:14. Roll the dough into a rectangle, spread a layer of black sesame paste, sprinkle a layer of walnut and pine nuts. Do not fill the top with the blank space of 2cm, and rub it thin at the same time. It is convenient for later closing. Roll up gently from the bottom up.

Step15:15. Shape well. Put in the baking tray with baking paper. Ferment in the oven. 35 ℃ for 40 minutes. Put a cup of warm water below 40 on the side to keep the dough moist.