Black sesame French ball
In recent years, everyone has paid great attention to health, especially low-oil and low-sugar foods. Today we will make a particularly delicious black sesame French ball, healthy and delicious, the taste is also great, you can use it directly as breakfast! Low sugar and low oil is basically no kneading, easy to operate~ (by@ is Anbeibei)
Recipe for black sesame French balls
Step 1
Mix the ingredients except black sesame seeds and decorative butter one day in advance, stir at medium and low speed in the blender until the dough is uniform and not coarse, add black sesame seeds, stir at low speed for 1~2 minutes, knead well, take it out and put it in the fermentation box, and put it in the refrigerator to ferment for 14~18 hours.
Step 2
Take out the fermentation box and reheat it at room temperature for about 40~60 minutes, when the dough is 1~1.5 times larger.
Step 3
Take out the dough, exhaust and divide it into 10 parts, about 45g each, into balls, and arrange them into a baking dish, paying attention to a certain distance apart.
Step 4
Adjust the oven to the fermentation function, the temperature is 36°C, put in the middle layer, and put a bowl of hot water in the lower layer to increase the humidity.
Step 5
After one hour of fermentation, sprinkle a little high-gluten flour on the surface of the dough for decoration, use a sharp blade to make a deep cut on the surface, and then cut the butter into small strips and clip them into the cut.
Step 6
After the oven is preheated, put it in the middle and lower layers, at a temperature of 200°C, bake for 18~20 minutes, until the surface is golden brown.
Step 7
Take it out and leave it in a baking sheet for 5 minutes, then transfer it to a drying rack to cool and seal it.
Step 8
During the baking process, the butter will flow down, and a crispy shell will form at the bottom, which is normal, and the hot crispy shell is particularly delicious and fragrant!
Cooking tips for black sesame French balls
1. The dough can be refrigerated and fermented for no more than 24 hours, and slow fermentation will make the taste better. 2. If you don’t have olive oil, you can use corn oil or coconut oil instead. 3. This bread is slightly salty, eat it directly when warm, and it is very fragrant to chew. 4. After baking, continue to leave it in the baking pan to allow the bottom of the bread to absorb the butter and form a crispy crust. 5. When heating, you can spray a little water on the surface and bake in the oven for 3~5 minutes to restore the taste.