Chewy Black Sesame Bread
Homemade Chewy Black Sesame Bread Recipe
Utilize your leftover ‘Fine Soft T, 202, C’ to create wonderfully chewy black sesame bread. This recipe efficiently uses remaining bread ingredients and highlights the bread’s characteristic chewy texture complemented by the nutty flavor of black sesame. For a related recipe, check out the surprising potato bread: @6937032
Dough Ingredients (Makes approx. 10 buns)
- Fine Soft T 200g
- Fine Soft 202 30g
- Fine Soft C 30g
- Bread flour 40g
- Salt 3g
- Black sesame seeds 9g
- Room temperature egg 80g (approx. 1.5 eggs)
- Water 95ml
- Soy sauce 4g (approx. 2/3 tsp)
- Room temperature unsalted butter 50g
Cooking Instructions
Step 1
First, in a bowl, combine the room temperature egg, measured water, and soy sauce. Whisk gently with a fork until the egg yolk and white, water, and soy sauce are well incorporated.
Step 2
In a separate large bowl, measure and combine ‘Fine Soft T’ 200g, ‘Fine Soft 202’ 30g, ‘Fine Soft C’ 30g, bread flour 40g, and salt 3g. Lightly mix these dry ingredients to prevent clumping.
Step 3
Pour the pre-mixed egg mixture into the bowl with the dry ingredients. Use a spatula or scraper to gently mix until no dry flour is visible and the mixture is moist. Be careful not to overmix at this stage.
Step 4
Once the dry flour disappears, gather the dough into a single mass. Now, knead the dough until it becomes smooth and elastic. You can do this by repeatedly folding and stretching the dough with your hands, or by slapping and folding it on your work surface to develop the gluten.
Step 5
When the dough has developed some elasticity, gradually add the room temperature unsalted butter (50g) in 2-3 additions, continuing to knead. Knead thoroughly until the butter is fully incorporated and the dough becomes even smoother and more pliable. Ensure the butter doesn’t leak out while you knead.
Step 6
Once the dough is ready, add the measured black sesame seeds (9g) and gently knead or fold the dough to distribute them evenly throughout. Ensure the black sesame seeds are uniformly dispersed in the dough.
Step 7
Cover the bowl with plastic wrap and let the dough rest in the refrigerator for 20 minutes. While the dough is resting, preheat your oven to 180℃ (350℉) so it’s ready for baking.
Step 8
After the cold rest, divide the dough into portions of approximately 50g each. Roll each portion of dough between your palms to form smooth, round balls. Creating a smooth surface will result in nicely shaped buns after baking.
Step 9
Place the dough balls on a baking sheet lined with parchment paper, ensuring there is ample space between them. The buns will expand as they bake, so avoid overcrowding the pan.
Step 10
Bake in the preheated 180℃ (350℉) oven for 20 minutes. Then, reduce the oven temperature to 160℃ (320℉) and continue baking for another 15-20 minutes. Monitor the color of the buns and adjust the time as needed to ensure they are fully cooked through.
Step 11
Once baked, do not immediately transfer the buns from the baking sheet to a cooling rack. Let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. Allowing them to cool fully will enhance their chewy texture.
Step 12
Enjoy your delicious bread!
