Double-Flavored Black Sesame Toast | Incredibly Delicious | A Recipe for Healthy Toast

The black sesame paste used in this recipe is the Sanfeng Suran Organic brand on the right. The one on the left is Tongrisheng. Both are very fragrant and delicious, with a very dark color and similarly fine texture. Both list organic black sesame as an ingredient. Sanfeng is slightly thicker, while Tongrisheng is slightly thinner. This may be due to different batches; sometimes Tongrisheng's flavor seems more pronounced. Please choose whichever suits your preference.

Add all ingredients except salt, butter, and roasted black sesame powder to the Petrus Q5 stand mixer. (Homemade black sesame powder may have large particles, which can affect the gluten development, so add it later, either with the butter or after mixing.)

⚠️In areas with heating, or where the indoor temperature is above 20 degrees Celsius, temperature control is essential. Use refrigerated eggs, milk, flour, and a refrigerated container. ⚠️In areas with cooler room temperatures (15-20 degrees Celsius), if the surface temperature after fermentation is frequently below 20 degrees Celsius, fermentation will be very slow. In this case, use liquids at room temperature or around 35 degrees Celsius.

Set the machine timer for 7-9 minutes, then use speed 3 for 30 seconds, speed 4 for 30 seconds, then switch to speed 6 for 6-8 minutes, until the membrane can be stretched to 70-80% strength.

Add butter, salt, and roasted black sesame powder

Set the machine to a timer for 3-5 minutes, then use speed 4 for 1 minute, speed 5 for 1 minute, and speed 6 for 1-3 minutes, until the dough can be stretched into a thin film with 9-10% gluten development. My kneading process is 9+3=12 minutes, but it can also be 7+5=12 minutes. The exact steps will vary depending on the type of flour and machine; just observe the dough's consistency.

After removing the product from the cylinder, ensure it is rounded and maintain a surface temperature of 24-26 degrees Celsius, ideally not exceeding 26 degrees Celsius.

Place in a fermentation chamber (High-Tech F110S), at 28°C and 75% humidity, for the first fermentation.

Ferment until it doubles in size and a hole poked in it slowly shrinks back; this should take about 60 minutes.

Cut into 6 equal portions, approximately 188 grams each, and sprinkle with dry powder to prevent sticking.

After pressing to release the air, round it up and place it in a fermentation box at 26 degrees Celsius for 20-30 minutes to relax. Small air bubbles are fine; do not degas completely, as this will only prolong the relaxation time.

After relaxation, it will be 1.2-1.5 times its original size. Sift dry powder onto the surface to prevent sticking.

Move the dough to the work surface. If the surface isn't dusted with flour, it will be slippery and difficult to roll out. Use a scraper to gather the two sides of the dough inwards, shaping it into an oval for easier rolling.

Roll out into a rectangle, 30cm long and 12cm wide.

Flip each dough ball in turn. ⚠️ To reiterate, don't shape the bread in one go. Give the dough time to rest to prevent over-stretching, which can cause the gluten to break during fermentation and affect the appearance. Let the dough rest after each step; this will make the dough softer and more manageable. That means you'll be working with all six dough balls at once. Roll them out sequentially from 1 to 6, flip them over, fold them in order from 1 to 6, and then roll them up sequentially from 1 to 6. This allows each dough ball 3-5 minutes of rest time, making it easier to handle and allowing you to control the fermentation speed, ensuring a more consistent result.

Fold each of the left and right sides one-third towards the middle, making it narrower at the top and wider at the bottom, with the bottom being slightly wider as well.

Press flat and smooth, then thin the bottom with your fingers for better adhesion.

Roll it up from top to bottom, with the seam tucked underneath, about 2.5 turns.

Arrange three loaves in a row, facing the same direction, in a loaf pan. Press the surface down a few times to flatten the loaf and prevent air pockets from forming inside.

Place in a fermentation chamber (High-Tech F110S), temperature 32°C, humidity 80%, for a second fermentation until 8.5-9/10 full, time approximately 60-90 minutes.

After fermentation, you can brush the surface with egg wash (I wanted a matte finish, so I didn't).

Place in a preheated oven (Petrus K85pro), on a wire rack, on the lowest rack, in a San Neng low-sugar toast box. Bake at 160°C (top heat) and 180°C (bottom heat) for about 30 minutes. For the last 10 minutes, I lowered the top heat by 10 degrees and covered it with aluminum foil. ⚠️This temperature can be used as a reference for other 40-50 liter home ovens, or based on your usual baking experience. ⚠️For ovens without independent top and bottom heat control, use 180°C for both top and bottom heat for about 30 minutes, covering with aluminum foil if it browns too quickly, or use your usual experience baking white toast. ⚠️For conventional ovens such as the Gaobike E9/Haus SP50/New Iris AC90, use 140-150°C (top heat) and 210°C (bottom heat) for 26-30 minutes. ⚠️For convection ovens such as the Gaobike 80S/T60/New Iris E8/AS60, the recommended temperature is 140-150 degrees Celsius for 25-28 minutes.⚠️If you are worried about it not being cooked through, you can test the temperature before taking it out of the oven. The toast is done when the center temperature is above 94 degrees Celsius. If the temperature is below 93 degrees Celsius, it is still too soft and easy to sink. It is better cooked when it is above 95 degrees Celsius.

Immediately after taking it out of the oven, shake off the hot air, unmold it immediately, and place it on a cooling rack to cool.

ᕬ ᕬ ( ˶•ꈊ•) ｡ﾟﾟ･｡･ﾟﾟ｡ ⁽⁽ଘ/͡ つ~☆ ﾟ. ｡ ﾟ

It smells amazing! My bloodline has awakened, and I've fallen in love with black sesame! The dough is infused with black sesame paste and powder, creating a double dose of richness! The aroma of black sesame fills your nose while kneading the dough, and honey is added to balance the flavor, along with a touch of salt for extra fragrance. The whole house smells wonderful as soon as it comes out of the oven. The bread is incredibly soft, and after slicing it, you can spread a layer of silky black sesame paste, top it with banana slices, and one bite is an explosion of flavor! It's so delicious you can't stop eating it! It's a great source of calcium, good for your skin and hair, delicious and healthy—you absolutely have to stick with this recipe! Try it now!

Like it? Come and try making it yourself! Remember to submit your results! Give me a "Great" rating! Thank you everyone! Wishing you all great wealth and prosperity, and may you eat as much as you want without gaining weight! For other delicious toast recipes, follow my page and search "toast" in the search bar at the top.

Thick slices of toast spread with black sesame paste are very fragrant.

One bite and I'm so happy I almost fainted 😵

You can also pair it with bananas. Black sesame paste is only rich and flavorful, without any sweet or salty taste. Pairing it with bananas adds sweetness, makes it silky smooth and not dry at all, it's so delicious! You should try it!

⚠️Storage method: Slice the toast, seal it in a bag, and freeze at -18°C. Do not refrigerate, as refrigerated toast will stale quickly and harden easily. Thaw at room temperature before eating; it will be very soft. Alternatively, you can heat it in the microwave on medium heat. Microwave thin slices for 10-20 seconds and thick slices for 20 seconds, adding another 10 seconds if needed! Heating will make it even softer and tastier!