Sesame Paste Mini Toast First Release

Dough: 240g bread flour, 165g milk, 8g milk powder, 20g sugar, 1.5g salt, 8g fresh yeast, 20g whole egg liquid, 20g butter; Filling: 20g sugar, 50g homemade sesame paste.

Pour all the dough ingredients except for the butter and yeast into the bread machine, start the kneading program, mix until the dough is smooth, and let it rest for 30 minutes.

Add the yeast, then start the kneading program once more.

Then add the butter and continue the kneading process.

Knead the dough until it can stretch into a thin film.

Roll into a ball, place in a large bowl, and let it ferment for the first time.

The dough has risen to twice its size, fermentation is complete.

After gently tapping out the air, divide into two equal parts, roll into balls, and let rest for about 15 minutes.

Put the sesame paste and sugar into a bowl.

Stir evenly and set aside.

Turn over the rested dough and roll it out.

Spread the sesame filling on the surface of the dough, leaving the closing edge unspread.

Roll up from top to bottom.

Gently flatten the dough, cut it into 3 strips, leaving one end uncut.

Braid it and pinch the end tightly.

Place it into a greased mold for the second fermentation.

After fermentation is complete, brush the surface with egg wash.

Place in the preheated oven, middle-lower rack, upper heat 160°C, lower heat 190°C, bake for about 30 minutes.

Golden on the surface, fresh out of the oven.

Demold and place on a drying rack to cool.