cathy’s pleasure: Sesame Toast 芝麻吐司

Sesame Toast 芝麻吐司

(recipe tailored & modify barely from Ciao Kitchen)



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



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

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