Black sesame French balls - convenient and delicious snack bag

Overview

I recommend a convenient and delicious snack bag. The reason for its convenience is that the dough only needs to be kneaded evenly and not rough (this level can be said to be almost knead-free for the glove mask). After it reaches room temperature for an hour, it can be refrigerated and fermented overnight (or 10 to 18 hours, I refrigerated for about 20 hours. It is good). Take it out and warm it for an hour, then slightly shape it and then bake it again. It is really a great gospel for busy office workers and people who don’t have a bread machine and don’t want to knead it by hand! Since it is so convenient, how does it taste? Is it difficult to eat it? Because butter strips are added to the cracks after cutting the buns, during the baking process, the butter makes the skin crispy, which greatly increases its flavor. Therefore, when baked, it is crispy on the outside and soft on the inside. It is full of sesame and butter aroma when you bite it. I put a little more butter this time, and the butter flowed down during baking and the bread turned into a crispy bottom. It is very fragrant! It will become very elastic after being left overnight. If you don't like it, you can return it to the oven. The method is to spray a layer of water on the surface, wrap it all with tin foil, bake it at 180 degrees for 5 minutes, then remove the tin foil and bake it at 200 degrees for another 2 to 3 minutes. The flavor will be restored to its original state. I also tried substituting a small amount of whole wheat flour for the cake flour and it came out just fine. (The recipe comes from Wang Guangguangguangguang, I made 2/3 of the quantity, and the 32L oven is small for 6)

Tags

• baking
• children
• old man
• bread
• afternoon tea
• cheesecake
• autumn equinox
• butter
• cooked black sesame seeds
• corn oil
• high powder
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Add salt, sugar and yeast to the flour and mix well.

   

2. 2 Add water and oil to form a fluffy consistency, then knead and press to form a dough that is not rough.

   

3. 3 Add black sesame seeds and mix into a smooth dough, flatten it and place it in a sealable container, let it rise at room temperature for an hour.

   

4. 4 After connecting, place it in the refrigerator to rise overnight (or 10 to 18 hours). I entered the refrigerator at around 9pm and took it out at around 5pm the next day. You can see that the dough has risen to about 2.5 times in size.

   

5. 5 Take out the refrigerated fermented dough, sprinkle a small amount of flour on the counter, put the dough on top and press it gently with your hands to deflate the dough, then divide it into 6 equal portions.

   

6. 6 Roll into balls and place on baking sheet. Cover with plastic wrap and ferment for the second time at 35~40 degrees.

   

7. 7 After the dough has doubled in size, remove the plastic wrap and sprinkle with a little flour.

   

8. 8 Use a sharp knife to make a deep slit in the middle, sandwich the cut butter strips, and bake the middle layer at 200 degrees for 20 minutes. If you are reducing the amount like me, it will take about 15 minutes. Cover with tin foil as appropriate.