黑芝麻牛奶吐司 Black Sesame Milk Loaf

黑芝麻牛奶吐司 

Black Sesame Milk Loaf

加了黑芝麻粉，好香喔~

Smell so good

以160度-170度烘烤30分钟

Bake at 160C-170C for 30 minutes

发酵好后，刷上薄薄一层牛奶液

After proofed , milk wash on top

吐司模里刷上一层薄薄的牛油或是铺上油纸，才排放好面团。发酵大约一个小时。

Lightly grease with bread tin or lining with a baking paper. Let it proof for 1 hour.

左右两边对折

擀开面团，排气，擀卷

Roll flat the dough

如果做双峰吐司就分割两个面团，

做三峰就三个面团，以个人喜好喔~

Divide to 2-3 equal portions

Transfer the dough to the counter top

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After proofed for 30 minutes at room temperature 30C

Spray some water and let it proof in the bread-maker tin or in a tight container. (cover with damp cloth)

面团温度尽量保持23C-26C度

如面团温度升高，烤后口感比较不佳

Try to maintain the dough temperature at 23C-26C

Keep checking the dough temperature constantly when u kneading the dough.

把（A）面团，黑芝麻粉，糖和酵母放入吐司桶里，启动揉面机揉面。一分钟后，加入盐继续揉面至光滑有弹性，才下牛油继续揉至拓展状态。

Put ingredients (A), black sesame powder, sugar and instant yeast into bread machine, knead for 1 minute. Then follow by salt continue kneading to form a smooth & elastic dough. Add in butter and continue kneading to windowpane stage.

黑芝麻牛奶吐司 

(450克吐司模具 20cm x 10cm x 10cm) 

材料：

(A)
高筋面粉 300g
黑芝麻粉 10g
牛奶 210ml
盐 3g
糖 20g

(B)
牛油 20g
即溶酵母 3g


做法：

1.把材料(A) 放在面包机里揉成团即可。

2.把面团放在钢盆里盖上保鲜纸，放在冰箱里（做水合法）冷藏至少1小时。

3.1小时后，把面团取出放面包机里加入材料(B)。

4.揉至有薄膜就可以了。（大约15-20分钟）

5.第一次发酵30分钟，然后分割两份面团。

6.杆开面团，排气，然后对折，卷起来放入吐司模里发酵大约1小时。

7.面团发酵9分满后，表面刷上牛奶液。

8.以160-170度烤30分钟。

注意：吐司表面如果上色了，可盖上锡箔纸继续烘烤完成。每个烤箱温度不一样，自己要拿捏喔~ 

。。。。。。。。。。。。。。。。。。。。。。。

Black Sesame Milk Toast

(Bread loaf tin size: 450g / 20cm x 10cm x 10cm)

Ingredients:

(A)
High Protein Flour 300g
Black Sesame Powder 10g
Fresh milk 210ml
Salt 3g
Sugar 20g

(B)
Butter 20g
Instant yeast 3g


Method:

1. Put (A) into bread machine knead till form a dough. （about 2 minutes)

2. Cling wrap the dough (Autolyse) and rest in the fridge at least for 1 hour.

3. After Autolyse 1 hour, mix with ingredients (B) continue kneading until a smooth & elastic dough. (about 15-20 minutes)

4. Roll the dough into a ball shape and proof for 30 minutes. 

5. Divide 2 or 3 equal portions of dough, roll and degas.

6. Lightly grease the bread tin, put the rolled dough into the bread tin, spray some water on top and cover with damp cloth or cling wrap. Proof for about 1 hour.

7. When the dough reach 90% full of the bread tin, milk wash on top then bake 160-170 degree Celsius for 30 minutes.

Happy Baking! 😊