Scalded Black Sesame Salt Bread
Japanese salt bread has been popular for a long time. Its plump shape is very appealing, with salted butter filling and coarse sea salt garnish, making it mouthwatering and enjoyable. You can never get tired of eating it. This salt bread features the addition of black sesame, giving it a rich sesame aroma when chewed. The recipe also includes scalded dough, which helps lock in moisture in the dough, slows down the aging of the bread, and softens the gluten, resulting in a softer texture. I used Nisshin Lily Flour with a protein content of 10.7%. If you don't have this flour, I recommend using a mix of high-gluten flour and low-gluten flour in a ratio of 9:1. You can also use high-gluten flour directly, though the texture might be slightly inferior. The steps will provide detailed instructions on the preparation of scalded dough.
Ingredients
Steps
This recipe makes 6 black sesame salt bread. First, prepare the scalded dough. If time permits, it's recommended to make it the night before, refrigerate, and use it the next day. If in a hurry, it can be made and used immediately. Scalded dough formula (adjustable in proportion): High-gluten flour 120g, water 150g, salt 2g, milk powder 5g, sugar 5g Mix flour and milk powder evenly, add salt and sugar. Heat the water to boiling, and quickly pour it in, stirring until the dough is elastic and sticky. Make sure the water for scalded dough is boiled and immediately poured in without hesitation. Usage of scalded dough: It can be used after cooling, but refrigeration for 12 hours is recommended. Refrigerated dough can be stored for 3-5 days. Additional notes: Regarding the amount of scalded dough, I suggest making a bit more than required since there can be loss during preparation. Also, scalded dough made once can be used for three days, so calculate accordingly based on your usage plan. This recipe requires 20g of scalded dough for the main dough. If there’s no need to double the recipe or further usage, prepare a reduced amount (High-gluten flour 20g, boiling water 37g, salt 0.5g, milk powder 1g, sugar 1g). Again, note that losses during preparation are normal, hence the formula amount being slightly more than the actual need.
Mix all dough ingredients (except butter), kneading until the surface becomes smooth. Add butter and use a push-fold method to incorporate it into the dough. Continue kneading until it's fully developed. Let the dough undergo a first fermentation process (at 30°C, 80% humidity) for 60 minutes. When it reaches 1.5-2 times its size and doesn't bounce back when poked, it's ready. I suggest adding sesame seeds after the butter is absorbed during kneading. This ensures the sesame gets slightly crushed during further kneading, giving a richer aroma than adding whole seeds at the end. But if sesame is added at the beginning, excessive crushing may occur, making the dough look darker and lose the appealing texture of intact seeds.
After first fermentation, divide the dough into six 60g portions.
Shape the divided dough into round balls first, then roll them into teardrop shapes. Relax for 20 minutes.
Place the relaxed dough in the freezer for 30 minutes. Note, it’s freezing not refrigerating. This step aims to harden the dough for easier handling, not low-temperature fermentation. Ensure the dough is covered with cling film during freezing to prevent the surface from drying out.
Once frozen, the dough will feel hard and its surface will be wrinkled when pressed.
Take out the frozen dough, place the smooth side down, and flatten it to deflate. With the pointed end facing you, roll the round end forward using a rolling pin.
Pull the pointed end while rolling, making it longer. Be careful not to tear it. This helps create more layers for a better texture.
Spread softened salted butter onto the dough and roll it up. Let it ferment for 60 minutes at 32℃ and 80% humidity. Note, do not use a whole block of butter as filling since it will likely leak during baking.
Brush the dough with egg wash and sprinkle a few coarse sea salt grains before baking.
Bake at 190°C for the top and 180°C for the bottom for 13 minutes. Flip the baking tray during the last 5 minutes to achieve even coloring. Adjust the temperature and time based on your oven.
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