Sesame Paste and Brown Sugar Mini Bread Debut

Dough: 216g of bread flour, 15g of granulated sugar, 1 egg, 75g of water, 2g of salt, 6g of fresh yeast, 15g of sunflower oil. Filling: 50g of homemade sesame paste, 50g of brown sugar.

Place the dough ingredients, except for the yeast and oil, into the bread machine, mix until smooth, cover with plastic wrap, and put it in the refrigerator to chill for more than half an hour.

Take it out, add the yeast, and continue mixing evenly.

Pour in the oil again and continue stirring.

The kneaded dough can stretch into a thin film.

Roll into a ball, place in a large bowl, cover with plastic wrap, and let it ferment.

The dough has doubled in size. Fermentation is complete.

Knead the dough, divide it into six equal parts, roll into balls, and let rest for 15 minutes.

Filling: 50g homemade sesame paste, 50g brown sugar.

Pour the brown sugar and sesame paste into a bowl together.

Stir evenly and set aside.

Flatten the dough, flip it over, and put the sesame paste and brown sugar filling on top.

Wrap it well, seal the opening on top, and pinch it tight.

Roll it out with a rolling pin into the shape of a cow's tongue.

Roll up.

Seal the end downward and make a few slanting cuts on the surface with a small knife.

Place it into the mold, cover it with plastic wrap, and let it undergo the final fermentation.

Let the dough ferment until it is 1.5 times its original size, then brush the surface with egg wash.

Place in the preheated oven, middle rack. Bake at 180°C with top and bottom heat for about 15 minutes.

Golden on the surface, fresh out of the oven.

Demold immediately and place on a cooling rack to cool.