Cooking Steps

1. 

   Step1:Except yeast and black sesame, pour them into the mixing barrel of the bread machine. Pour yeast into the yeast box. Pour black sesame into the fruit box. Start the bread dough procedure.

2. 

   Step2:Wait for yeast to be put in, then black sesame to be put in. When the program starts to enter the fermentation, turn off the toaster and take out the dough. Put your hands on the surface of the dough that is not smooth and flat. Fold it to the bottom. Round it. Pinch the bottom of the dough. Smooth side up. Put into the fresh-keeping box with olive oil applied in advance. Slightly flatten the dough. Also apply a little olive oil on the inside of the cover. Seal well. Refrigerate in the refrigerator (about 5 ℃) for 12-17 hours. The picture shows the state after refrigeration.

3. 

   Step3:Pour out the dough directly on the kneading pad. The bottom of the dough is facing up. Sprinkle a little high powder. Pat it flat. Fold the left and right sides in the middle. Then fold it in the middle. Pinch the joints and both ends. Roll it into olive shape.

4. 

   Step4:Prepare an endless baking board or board or pizza ball that can move the dough. Spread a piece of oil paper of appropriate size on it. Sprinkle a thin layer of high flour on it. Put the dough on it for secondary fermentation. If the air is dry, it needs to be covered with a plastic wrap. The two sides of the dough should be held high with cups to avoid touching the dough.

5. 

   Step5:During the second development, preheat the baking slate (middle layer) and the empty baking tray (bottom layer) at 220 ℃.

6. 

   Step6:The second engine has a room temperature of 30 ℃. It takes about 40 minutes. Different fermentation conditions are subject to the following conditions - check the dough and gently press a hole with your fingers. The hand feel is soft and elastic. It will bounce back and leave a little dent.

7. 

   Step7:Throwing powder. Cutting bag. Here you use the self-made cutting bag sharp tool recommended by sister liberty. You can go to the above microblog address for details.

8. 

   Step8:Pour a small cup of hot water into the empty baking tray. Close the oven door. Then transfer the dough and oil paper to the baking slate. Then pour a small cup of hot water into the baking tray.

9. 

   Step9:Take out the oiled paper and the baking tray below in 15 minutes. The oiled paper used here should be of good quality and thick. Too thin oiled paper can't be taken out. Bake for another 20 minutes. If you think the skin color is deep enough, you can cover it with tin paper to avoid further coloring. Put it out of the oven and put it on the air rack. Slice it after cooling.