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Sesame cheese bun ｜ Life THEATER: Recipes for useful cooking videos

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Ingredients

Strong powder : 200g
Dry yeast : 2g
sugar : 10g
salt : 3g
milk : 100cc
water : 40cc
Black sesame : 1 tablespoon
Sliced cheese (melting type) : 2 sheets

Time required

35minutes

Procedure

1) Mix the dough 00:27
Put milk, water and dry yeast in a small bowl and leave it for about 1 minute.
Put strong flour, sugar, salt and black sesame seeds in a large bowl and mix them evenly with a rubber spatula.
Mix the contents of the bowl and mix with a rubber spatula until most of the powder is gone.
2) Knead 01:08
Once organized, knead by hand.
Image of folding while stretching the dough (approx. 2-3 minutes).
When the dough is evenly moist, roll it into a bowl, wrap it and let it rest for 5 minutes.
Knead until the surface is smooth. The image is like stretching the dough with your fingertips and folding it (around 10 times as a guide).
When the surface of the dough becomes sticky, roll the dough and put it in a closed container.
3) Ferment 01:49
Refrigerate for at least 8 hours to ferment.
It would be good if the entire vertical and horizontal swelled 1.5 to 2 times.
4) Mold 02:00
Sprinkle flour (outside the amount) on the table with strong flour and put out the dough.
Dust your hands and spread the dough into a rectangle.
Place cheese on the dough and lightly press it with your hands from above.
Cut into 6 equal parts and place on the baking sheet with the oven sheet.
5) Bake in an oven toaster 02:38
Bake in a 1200W oven toaster for about 15 minutes.
If the surface gets scorched on the way, put aluminum foil on it and bake.

Point

・ When kneading the dough, use your fingertips to stretch and fold the dough for about 2 to 3 minutes.
・ When you knead the dough into a round shape and the moisture becomes uniform, you can knead it properly. There is no problem with some unevenness.
・ Store the dough in the refrigerator for about 3 days. If you can't bake immediately after fermentation, you can store it in the refrigerator as it is.
・ If you like fluffy bread, mold it and then ferment it secondarily. Let it rest at room temperature for about 20 minutes. It looks about 1.3 times. I hope it gets bigger.