Sesame Bread

At the end of a year, we are all asked to think about what we did right for this year? What did we do still have room to improve? I start this blog after submitting my dissertation this August!! Some people ask me why I would like to write a blog. It is simply. I start from knowing nothing on how to bake to know a little how to bake. It is not only sharing the recipe, but also sharing how much happiness I enjoy it. In Asia, we have few chance to bake. Oven is not the must-to-have kitchenware in Taiwan. I learn everything from the very beginning. So, I think if I can do it. Lots of people can do it. At the end of this year, I would like to encourage people on trying some new things. Then, you will explore out your adventure.

Oven Temperature Setting: 200C/400F/Gas Mark 6

Baking Time: Around 15 minutes
Recipe: 8 Sesame Bread

                      

Steps of Sesame Bread

(1) Add flour, salt and sugar into a big bowl. Mix a little.
(2) Add 110 ml water with instant yeast and egg into the bowl. Knead it into the chunk
(*Selena’s Kitchen Talk: I leave 1 table spoon of egg for brushing.
**Selena’s Kitchen Talk: My instant yeast’s instruction is to add yeast in the water around 5 minutes. Check the instruction before using it.)
(3) Then, knead olive oil into the dough.

 

(4) Move the dough into the floured table. Knead milk into the dough gradually until it turns softer and more elastic.

(5) Shape the dough into a ball and put back to the bowl. Leave the dough in a warm place to double its size. It takes around 90 ~ 120 minutes

(6) After the first grow-up, move the dough to the working table with light flour. Separate it to 8 small balls equally.

 

 

(7) Roll one small ball into a long stick. Fold in one side and press it into a flat dough. And lightly moisten both ends with water. Using the flat end wraps another end and press to join. Slightly widen the hole in the middle.

(8) Brush egg over the top. And then, drizzle some sesame over the top.

(9) Repeat step (7) and (8) for the rest of 7 dough.
(10) Set aside at a warm place and wait for bagels double the size again. It takes around 40 ~ 60 minutes.

(11) After the double the size, send them into the pre-heat oven at 200C/400F/Gas Mark 6. It takes around 15 minutes until it turns golden on the top.

 

 

It has a very crispy surface. I like it to serve warm and be split with butter. It will make bread moister. Try this new style bread and enjoy it.

 

Crossiant

Lots of people have very complicated feeling about crossiant. People love crossiant because of the crispy, but we are afraid of knowing how much butter bakeries use. Although not everyone has this king of feeling, but most of us have. When I told to my friend I’m doing Crossiant, my friend said I’m not coming to kitchen now. Because I don’t want to know how much butter you use in. Hee… Not a lot!!

Someone said I’m crazy to bake crossiant by myself because you can buy 4 for a pound!! I know it, but I just like to do it. So, enjoy your Crossiant

Oven Temperature Settig: 200C/400F/Gas Mark 6

Baking Time: 15~20 minutes

Recipe: 12

 

 

Steps of Crossiant

(1) Add flour, salt and sugar into a big bowl. Mix a little.

(2) Add 200 ml milk with instant yeast into the bowl. Knead it into the chunk
(Selena’s Kitchen Talk: My instant yeast’s instruction is to add yeast in the water around 5 minutes. Check the instruction before using it.)

(3) Then, move dough to a floured table and knead the dough until it turns soft and elastic.

(4) Shape the dough into a ball and put back to the bowl. Leave the dough in a warm place to double its size. It takes around 90 ~ 120 minutes

(5) After the first grow-up, move the dough to floured table. Roll it into a big flat, around 30X50 cm.

(6) Place 200g butter in the middle of the place. Fold one third into the middle. And then, fold another one third on top. Then, it will turn into a long strip.

(Selena’s Kitchen Talk: Leave around 2 cm at the top and bottom of the edge. Then, butter will not be split at rolling later.)

(7) Fold one third into the middle from the top. And the fold another one third into the middle from the bottom. Then, wrap with a kitchen film. Put in the freezer. Wait for 30 minutes.

(Selena’s Kitchen Talk: It will be easier to handle the dough.)
(8) Then, roll it into a 30X 50 cm rectangle. Repeat (6) and (7) at least 3 more time.

(9) Roll it into a 30X50cm rectangle. Cut the dough into 12 triangles like the picture.

(10) Roll into the crossiant from the base of triangle

(11) Leave in the cold place to grow up. It takes around 90~120 minutes.
(12) Brush some egg and then send it into the pre-heat oven at 200C/400F/Gas Mark 6. Bake it around 15 minutes until the top turns golden and crispy.

Fresh Crossiant is also so yum. Crispy top and soft inside. Who can say NO to this delicious bread?! Just enjoy it!