Homemade Black Sesame Rice Toast Method

Added millet rice to the toast, it makes it softer and chewier with a more Q texture.Adding black sesame seeds is for pretty hair, hahaha (a wish from someone who sheds a lot)! By the way, my bread recipe has minimal sweetness (since the baby at home doesn't like it). If you prefer something sweeter, feel free to add more sugar.

　　Ingredients Main ingredients;milk 130g,egg 1 piece, 4g yeast,high-gluten flour 360g, 40g sugar, 120g cooked rice, 3g salt,unsalted butter 30g, 30g black sesame seeds (roasted)

Steps

1. Mix 130g milk + 1 egg + 4g yeast + 360g high-gluten flour + 40g sugar + 120g cooked rice + 3g salt in order into a bread maker or stand mixer and knead.

2. Knead until the dough develops extensibility (the dough will gradually become more elastic, and its surface smoother). At this point, the dough is not easy to stretch thinly; it will start tearing with small holes when you try.

3. Add 30g butter and continue kneading.

4. Once the butter is absorbed by the dough, add 30g roasted black sesame seeds (cooked).

5. Knead until fully developed (i.e., able to form a film).

6. Place the well-kneaded dough in a warm place for proofing.

7. Proof until doubled in size; poke with flour-dusted finger, no rebound indicates it's ready.

8. Divide into 3 equal portions and cover with cling film to rest for 15 minutes.

9. Roll out each portion.

10. Roll up each one, cover again to rest for another 15 minutes.

11. Roll out once more.

12. Roll up again.

13. Place seam-side down in a loaf pan.

14. Proof again in a humid area at 38°C until 90% full.

15. Bake in the oven preheated to 180°C for 40 minutes, cover with aluminum foil if browning too quickly; continue baking for another 40 minutes.

16.|Bake at 180°C for 40 minutes, cover with tin foil when the bread starts browning; continue at 180°C for another 40 minutes.

17. After baking, remove from the mold and let cool to hand temperature before sealing and storing.

Tip: The rice used is cooked cold rice.