Although soft bread with hard-chewing skin is popular for many peoples in recent years , it is not easy to buy in the market. So I decided to do it by myself. Compared with other hard-chewing bread, this bread is more popular for my family. it not only contains low sugar and oil but also contains the whole grains and some nut. Of cause, if you like you can add some dry fruit. such as cranberry and raisins etc.. It belongs to a kind of nutritious and healthy bread.
So, I would like to share with you this bread, plus the fresh sesame powder, it is great ! After baking it, we can smell the flavor of black sesame everywhere.
Now let's take a look.
Preparation time 18.5 hours
cooking time : 20 minutes
1 Place all the ingredients A in a large mixing bowl and mix a dough. Cover with plastic film and refrigerate for 17 hours.
2 Use you hand to divide the dough into many small pieces and place them in a stand mixer. Using a stand mixer blend all the ingredients except the butter at slow speed until a dough forms. And then add in butter, go on mixing until you can pull a thin film from the dough. Cover the lid and have a rest for about 30 minutes to ferment it .
3 Take and knead the dough, cut it into three pieces, let it have a rest for about 15 minutes. Cover it with plastic film.
4 Take a small dough, use a rolling pin to roll out and sprinkle some nuts on the dough, then roll it from upside and form a oval-shaped dough. another two doughs I made triangle-shaped.
5 Cover it with the moist kitchen towle, let it stand for about 35 minutes.
6 Preheat the oven to 180 C.
7 Sprinkle some dry flour on the surface of it, bake it for about 20 minutes.
8 Cool it in a grill and then cut it into pieces .
Enjoy it.
虽然软欧包是现在很流行的一种面包，但是在我们这还不容易买到，一般的超市还没有。那就自己动手做吧。相比较低糖低油又硬的欧包来说，这种软欧包更适合我家人的口味，它比甜面包要低糖和低油，而且还可以加入了全谷物、干果来制作，属于既营养又健康的一种面包。今天就给大家分享这款黑芝麻面包，加入现磨的黑芝麻粉，烤熟后到处飘着黑芝麻的香气。
准备时间：18小时 30分钟
烹饪时间：20分钟
中种面团：高粉224克、干酵母2.5克、牛奶150克
主面团：高粉20克、黑芝麻粉38克、糖30克、干酵母0.5克、盐3克、蛋36克、黄油14克
坚果适量
1、今天用的是冷藏发酵法， 先制作中种面团。把所有中种面团材料混合，揉成面团。将面团放入大碗中，盖保鲜膜，放冰箱里冷藏发酵17小时。
2、中种撕成小块，加入除黄油以外的材料揉至成团，再加入黄油揉至出膜，放入盆中盖保鲜膜醒发30分钟。
3、排气，分割成3个小份，滚圆，盖上保鲜膜松弛15分钟。
4、取一个小面团，杆成长椭圆形，撒入一些坚果，卷好。依次做好其余2个。
5、盖上湿布，进行二次发酵。
6、烤箱提前预热，180度。
7、发酵到二倍大时，在表面撒入高粉，印上喜欢的造型，放入烤箱，大约烘烤20分左右。
Thank you !
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@helene.