Q: What is the unique feature of Black Sesame Milk Crisp Toast?
A: Black Sesame Milk Crisp Toast combines the nutty flavor of black sesame with the richness of milk crisp in a soft, fluffy toast.
Q: Can I use a bread machine for this recipe?
A: Yes, you can use a bread machine or a kitchen mixer to knead the dough in this recipe.
Q: How do I know when the dough has fermented properly?
A: The dough should increase to 2 to 3 times its original size. It’s ready when it’s soft and puffy.
Q: Is it necessary to add sugar to the black sesame filling?
A: No, if your black sesame powder already contains sugar, you don’t need to add extra sugar.
Black Sesame Milk Crisp Toast
Notes
- High-gluten flour: 220g
- Glutinous rice flour: 30g
- Black sesame powder: 20g
- Milk powder: 5g (for dough), 25g (for filling)
- Granulated sugar: 35g
- Instant yeast: 3g
- Salt: 3g
- Water: 158g
- Corn oil: 22g
- Pure milk: 50ml (for filling)
- Cooked black sesame: 2g
- Add liquid ingredients to a mixer or bread machine, followed by the remaining ingredients. Knead until the dough forms.
- Cover the dough with a damp cloth or plastic wrap and let it ferment in a warm, moist place until it's 2 to 3 times its original size.
- Remove the dough, release the gas, divide into three equal parts, and let rest under a plastic wrap for 15 minutes.
- After relaxing, roll out the dough twice. Apply milk crisp filling during the second rolling, then place in a toast box for the second fermentation until it's 80-90% of the mold's size.
- Preheat the oven to 170°C for 5 minutes. If desired, brush the dough with milk and sprinkle almond slices on top before baking.
- Bake in the oven at 170°C for 35 minutes.
- Prepare the black sesame milk crisp by mixing black sesame powder, cooked black sesame, milk powder, and pure milk into a thick paste.
- Remove the toast from the oven and let it cool before slicing.
- Rich in calcium and antioxidants from black sesame.
- Provides carbohydrates and proteins.
- Contains essential vitamins and minerals from milk powder.