Super simple and delicious no-kneading European bun ~ butter sesame French balls
Super simple and delicious no-knead European bun ~ butter sesame French ball method
Step 1
Add high flour, sugar, salt, and yeast to the basin and mix well. Add water, oil, and stir into a flocculent
Step 2
Add sesame seeds and stir in the basin with a spatula to form a ball. A well-mixed dough is a little sticky. Knead the basin and seal the plastic wrap, ferment at room temperature for 30-60 minutes, then put it in the refrigerator to ferment overnight.
Step 3
The next morning remove the dough, sprinkle a little high flour on the chopping board, carefully transfer the dough to the top, lightly pressing the exhaust with your hands. After the dough warms up, divide it into 6 equal parts, shape it into a ball, and place it in the baking sheet with the mouth facing down
Step 4
The shaping technique is like this, just like kneading a bun to wrap the dough by itself. This way the surface of the dough is taut
Step 5
Preheat the oven to 150 degrees for 3 minutes, turn off, transfer the baking sheet to the oven for a second fermentation, and wait for 25-30 minutes for the dough to reach 2 times the size. Take out the baking sheet, preheat the oven to 200 degrees, sift a little high flour on the surface of the fermented dough, and cut the surface of the bread with a sharp blade
Step 6
Place the butter strips inside the cuts
Step 7
Put in the middle layer of the preheated oven and bake at 200 degrees for 13 minutes
Step 8
Delicious bread is ready! You can eat it as is, or like a hamburger, cut in the middle and sandwiched with lettuce, eggs, and bacon.
Super simple and delicious no-kneading European bread ~ cooking skills of butter sesame French balls
1. Black sesame seeds and white sesame seeds are fine, and the finished black sesame seeds look better. Olive oil can also be replaced with other ones, I used corn oil for cakes when I didn’t have olive oil, and it tasted very good, but don’t use peanut oil or rapeseed oil or something like that 2. If the room temperature is high, you can also omit room temperature fermentation and put it directly in the refrigerator for refrigeration 3. The refrigerated dough should be restored to 16-20 degrees before shaping, as too low a temperature can easily cause dough tears and deterioration in tissue taste 4. The temperature in winter is too low and dry, you can put a plate of hot water
in the oven during the second fermentation