#Unusual national cuisine #Bread #breakfast

Simit ｜ & M Baker's Kitchen's recipe transcription

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& M Baker's Kitchen

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Ingredients

water : 250g
Instant dry yeast : 4g
(A) Medium-strength flour : 400g
(A) Salt : 8g
(A) Sugar : 12g
(A) Olive oil : 5g
(A) Unsalted butter : 30g
Black poppy seeds, white poppy seeds : 100g each is enough
Water (honey water) : 40ml
Honey (honey water) : 2 tsp

Time required

180minutes

Procedure

1) Make yeast water 00:05
Dissolve water and yeast well.
2) Make the dough 00:14
Put (A) in a bowl and pour yeast water into it. Mix with a rubber spatula and combine the dough. Sprinkle the flour on the table and knead the dough while tapping.
3) Primary fermentation 01:13
When gluten is formed and it is not torn even if it is lightly stretched, wrap it in a bowl and ferment it for 30 minutes.
4) Secondary fermentation 01:37
Shake the flour lightly, punch firmly from the top of the bowl with a fist several times, degas and ferment for 30 minutes.
5) To divide 01:47
Divide into 14 pieces, lightly re-roll, wrap on the top plate or table, and take 20 minutes for bench time.
6) Mold into a rod 02:37
Dust and mold into a long thin rod. Twist the two molded rods to make a ring. Tie tightly end to end and place with the seams down.
7) Finish 02:47
Apply plenty of honey water and lightly press the poppy seeds on the bat to finish.
8) Final fermentation 03:00
Place them side by side on the top plate, wrap them, and let them ferment for 30-40 minutes.
9) bake in an oven 03:04
Bake in a preheated oven at 220 ° C for 10 to 15 minutes to complete.

Point

・ Turkish fragrant sesame bread, a simple recipe for 14 simits.
・ When made into a sandwich, it looks good and is very delicious.
・ If there are no poppy seeds, black sesame and white sesame can be fragrant.
・ Knead the dough while rolling it by tapping it strongly from above. Then, delicious bread will be baked without destroying the dough.
・ Mix honey and water to make honey water.
・ Since it takes time to swell in cold weather such as winter, you may use the fermentation function (30-35 ° C) of the oven to ferment.
・ Ferment with the binding after twisting down.
・ Before touching the dough, dust it.