Delicious Knead-Free European Buns (Butter and Sesame French Balls) Recipe
High powder: 250g, granulated sugar: 15g, salt: 3g, yeast: 3g, water: 160g, olive oil: 15ml, fried sesame: 15g, butter: moderate amount,
Step 1: Add high powder, sugar, salt and yeast to the pot and mix well. Add water, oil and stir into floc
Step 2: Add sesame seeds, use a spatula to stir and press in the bowl to form a ball. The mixed dough is slightly sticky. Knead the basin to seal the plastic wrap, ferment at room temperature for 30-60 minutes, and put in the refrigerator to refrigerate and ferment overnight.
Step 3: Take out the dough the next morning, sprinkle a little flour on the chopping board, carefully transfer the dough to it, and gently press the air with your hands. After the dough is warmed up, it is divided into 6 equal parts, shaped into a round shape, and closed into the baking pan.
Step 4: (Steal again) The shaping method is like this, wrapping the dough by itself like pinching a bun. So that the surface of the dough will be tightened
Step 5: Preheat the oven at 150 degrees for 3 minutes and turn it off. Transfer the baking tray to the oven for secondary fermentation. Wait for 25-30 minutes for the dough to become twice as large.
Take out the baking sheet, preheat the oven 200 degrees, sieve a little high flour on the surface of the fermented dough, and cut the surface of the bread with a sharp blade
Step 6: put the butter strips into the cut
Step 7: Put it in the middle of a preheated oven and bake at 200 ° C for 13 minutes.
Step 8: The delicious bread is out! It can be eaten directly, or like a burger, cut in the middle with lettuce, egg and bacon.
1. Sesame can be black sesame or white sesame, the finished product of black sesame is better. Olive oil can also be replaced with other ones. I used corn oil for cakes when I did n’t have olive oil, and it tasted very good, but do n’t use peanut oil or rapeseed oil
2. If the room temperature is high, you can omit the room temperature fermentation and put it in the refrigerator
3. The refrigerated dough should be restored to 16-20 degrees before reshaping. If the temperature is too low, it will easily cause tearing of the dough, and the texture of the dough will deteriorate.
4. In winter, the temperature is too low and dry, and you can put another hot water in the oven during the second fermentation.