Soy milk and black sesame toast

Soy milk and black sesame toast

Overview

There was some leftover soy milk from breakfast, so I used it instead of water and made my favorite black sesame toast. The weather in Guangdong is still so hot. I was afraid that the dough would be too hot when kneading, so I used the refrigerated resting method, which worked well. Using the one-time rolling method, the second batch is also refrigerated and fermented overnight, saving a lot of time. The amount of the recipe is suitable for two cubed toast molds.

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Ingredients

Steps

  1. Except for butter, black sesame seeds and yeast, put the other raw materials in the dough into the bread bucket in the order of liquid in the bottom layer, flour in the middle layer, sugar, salt and yeast in the upper layer, start a dough kneading program (10 minutes), and knead until the dough is smooth. Then put it in the refrigerator together with the bread bucket and let it rest for half an hour.

    Soy milk and black sesame toast step 1

  2. Take out the rested dough, add butter and yeast, start 2 kneading programs (20 minutes), add black sesame seeds in the last 3 minutes, and knead until complete.

    Soy milk and black sesame toast step 2

  3. At this time, the dough can pull out the film, and the holes will be round and the periphery will be smooth.

    Soy milk and black sesame toast step 3

  4. After the dough is rounded, put it into a large bowl, cover it with plastic wrap, and place it in a warm place to ferment at room temperature.

    Soy milk and black sesame toast step 4

  5. After about 55 minutes, the dough will have fermented until it has doubled in size. Dip your finger in flour and poke a hole. If it does not shrink or collapse, it means the fermentation is complete.

    Soy milk and black sesame toast step 5

  6. Press and deflate the fermented dough, then divide it evenly into 4 pieces of dough, roll them into round balls, cover them with plastic wrap and let them rest for 15 minutes.

    Soy milk and black sesame toast step 6

  7. Flatten the relaxed dough, roll it into a rectangular shape with a rolling pin, and fold it into three.

    Soy milk and black sesame toast step 7

  8. Then roll out the dough slightly, roll it up from top to bottom, and remember to pinch tightly when closing.

    Soy milk and black sesame toast step 8

  9. After all the dough is processed, put it into the mold in groups of 2. Spray with water, cover, seal in a plastic bag, and refrigerate overnight, about 12 hours.

    Soy milk and black sesame toast step 9

  10. The next day, take out the dough and let it warm while preheating the oven. At this time, the dough has fermented until it is 8 minutes full. The dough will spring back when pressed lightly.

    Soy milk and black sesame toast step 10

  11. Cover the lid, put the dough into the preheated oven, lower the rack, set the upper and lower heat to 170°C, and bake for 30 minutes. Cover with tin foil for the last 15 minutes to prevent the surface from being overly colored.

    Soy milk and black sesame toast step 11

  12. Immediately unmould the toasted toast and place it sideways on the baking sheet to cool.

    Soy milk and black sesame toast step 12

  13. Let cool completely before slicing and serving.

    Soy milk and black sesame toast step 13