[Sesame Cinnamon Toast] --- I am ugly but I am gentle

Overview

This dark sesame and cinnamon toast is full of truth. Although it looks like it comes from Africa on the outside, it is quite sweet and delicate on the inside. It reminds me of the saying "I am ugly, but I am gentle". While baking, the aroma filled every corner upstairs and downstairs, and it lingered for a long time even after the bread was put into plastic bags. The child’s father said that the aroma was so fascinating that if you lose your appetite one day, smelling this will certainly make you want to eat. I originally made this toast the night before and planned to make bread the next day. However, I had to go out for something unexpectedly the next morning. So after the main dough was mixed, I fermented it in the refrigerator until I got home in the evening and took it out to bake. There was almost no waiting in the whole process, and the texture of the bread was unimaginably soft. I usually don't slice this kind of toast, but eat it piece by piece. It's very enjoyable.

Tags

• baking
• toast
• chinese species: yeast
• filling: melted butter
• filling: sesame cinnamon powder
• main dough: clear water
• main dough: egg liquid
• main dough: high flour
• main dough: salt
• main dough: sugar
• main dough: unsalted butter
• main dough: yeast
• medium species: qingshui
• medium variety: high powder
• surface decoration: whole egg liquid

Ingredients

Steps

1. 1 Make the medium seed first and put the ingredients of ingredient A into a bowl.

   

2. 2 Mix well, cover with plastic wrap and refrigerate for 20 hours.

   

3. 3 To make the main dough, put the main dough ingredients except butter into the bread barrel in the order of liquid first, then powder, and then put in the fermented seeds.

   

4. 4 Start a dough kneading program.

   

5. 5 Add previously softened butter and start the dough kneading process again.

   

6. 6 After kneading, check the dough. You can pull out a perfect glove film. The dough has reached the complete stage and can be used to make toast.

   

7. 7 Round the dough and put it into a larger bowl.

   

8. 8 Place in the refrigerator and ferment until 2 to 2.5 times its original size, then take out and allow to warm for 1 hour.

   

9. 9 The warmed dough is poured onto the chopping board to deflate.

   

10. 10 Divide into two equal portions, roll into balls, cover with plastic wrap and let rest for 20 minutes.

    

11. 11 While the dough is resting, prepare the filling. Mix the cinnamon powder, black sesame powder, and coarse sugar in ingredient C evenly, and melt the butter.

    

12. 12 Take a portion of the risen dough and roll it into a rectangular shape.

    

13. 13 Turn over, roll out the bottom edge thinly, brush with a layer of melted butter, and sprinkle with appropriate amount of sesame cinnamon powder.

    

14. 14 Roll it up from top to bottom, with the edge facing down, then turn it around and place it vertically.

    

15. 15 Use a rubber cutter to cut in half down the middle without cutting off the top.

    

16. 16 Wrap it into a figure "8" shape, and then make the other portion of dough in the same way.

    

17. 17 Fold both ends in half and place into bread pan.

    

18. 18 Cover with plastic wrap and ferment until it doubles in size. Brush the blank areas of the dough with a thin layer of whole egg liquid.

    

19. 19 Start the baking program, set the time to 40 minutes, and select coloring. The picture shows the baked toast.

    

20. 20 Immediately pour the baked toast onto the grilling net. When it reaches palm temperature, put it in a plastic bag and store it at room temperature. It is best to slice it the next day. I like to tear up and eat this kind of toast. It has a soft texture and a fragrant taste.