【Soft rolls with black sesame honey filling】
Nice soft rolls, great for breakfast or tea time.
Prepare time: 20 minutes
Cook time: 2×18 minutes
Stand time: 2 hours
Serves: 16 servings
1) 2 tablespoons all-purpose flour, ½ cup water;
2) 1 large egg white, ½ cup whipping cream (118g), ½ cup and 1.5 tablespoon milk (141g),
3) ½ cup sugar (105g), 2 tablespoons dry milk powder (11g), 3 cups minus 2 tablespoons all-purpose flour (463 g), 3 tablespoons wheat gluten (28g), 2 teaspoons fast rising yeast;
4) 3 tbsp butter (45g) melted in a microwave oven;
Sesame honey filling:
5) ½ cup honey, warm up in a microwave oven for 15 seconds;
6) 1 cup black ground sesame seed;
7) 1 large egg yolk, 1 tbsp mike, beat well.
1: One day ahead of time, you need to make the Flour custard: Add all ingredients of Ingredient 1) in a small bowl and mix well. Heat in a microwave oven at high for 30 seconds and stir. Repeat the heating and stirring 3 to 4 times until the mixture thickens (Picture 1). Cover with food wrap and place in a fridge overnight.
2: Line two 22×32 cm baking pans with parchment paper, set aside.
3: Put flour custard in a bread machine , then add all ingredients of Ingredient 2) one by one (Picture 2). Select “Dough” and start program. When machine starts stirring and after 5 minutes add soften butter (Picture 3) and continue until the program finishes. The entire process takes about 2 hours.
4: When the dough doubles in volume (Picture 4), gently knead a few times on a floured surface and divide it into two equal parts. Roll each piece into a 40×20 cm rectangle. Evenly spread half of the honey on each piece (Picture 5), then sprinkle 1/2 cup ground sesame seed (Picture 6), this is the ground sesame seed that I use (Picture 7). Roll it up to a log (Picture 9), and cut every 3 cm but not cut through and leave 1 cm connected. Pleace on one baking sheet and arrange to a circle and turn each piece 90 degree (Picture 9).
5: Similarly, repeat for the remaining half or cut into 4 stripes (Picture 10), line strips side-by-side on the other baking pan and pinch the top ends together. Braid strips and pinch bottom ends together (Picture 11). Cover loaves with kitchen towel and let rise in a warm place for 60-90 minutes or until doubled in bulk.
6: Preheat oven at 350F, then brush the break loafs with beaten egg (Picture 12). Bake one sheet in the oven for 18-20 minutes until golden brown. Repeat for the 2nd baking sheet.
7: Cool for 10 minutes before serving.
8: Store coconut buns in a lidded container inside a freezer. Reheat in a microwave oven for 30 seconds before serving..