Sesame Toast 芝麻吐司
(recipe tailored & modify barely from Ciao Kitchen)
Components:
Tang Zhong:
15g Blue Jacket bread flour
75g water
.
Principal Dough:
Tang zhong
300g Blue Jacket bread flour
30g brown sugar
1 tsp salt
1 tsp instantaneous yeast
10g Kinako
100g whipping cream
80g water
20g unsalted butter
.
Black Sesame Paste:
100g roasted black sesame
30g brown sugar
15g sunflower oil
.
Methodology:
1. Tang zhong: Whisk components in a
pot until mixed. Hold stirring over medium low warmth until it turn out to be a paste. Set
apart to chill
2. Principal dough: Whisk all components
(besides butter) in a mixer fitted with a dough hook until dough is comfortable. Add in
butter & knead until the dough is elastic. Proof for 1hr
3. Mix black sesame paste
components collectively in a blender until clean. Put aside
4. Degas dough & roll out right into a
rectangle. Unfold 1/2 of the black sesame paste evenly & roll up like a
swiss roll. Relaxation the dough for 10mins. Then flip the dough 90 diploma & roll
out. Unfold the remaining black sesame paste & roll up like a swiss roll.
Put into loaf tin & proof for 1hr
5. Bake in a preheated oven @ 180C
for 30mins
