Black Sesame Milk Toast

Recently found that my hairs have been turning grey beyond my control. So annoying! That recall of my mom's words, eat more black sesame.

Okey, here you go, Black sesame milk toast.

I like it with water roux method, it keeps my toast moist for at least 2 to 3 days with room temperature.

Black sesame milk toast -- water roux

Ingredient :

bread flour                      25g

water                              125ml

bread flour                      350g

black sesame powder     15g

sugar                              70g

salt                                 5g

egg                                 1       (lightly beaten)

milk powder                   7g

whipping cream              125ml

instant yeast                    6g

butter                              30g

Method :

1. Make water roux by whisking together 25g bread flour and 125ml of water in a small saucepan.

2. Heat mixture over medium-low head while stirring constantly until it thickens enough that your stirring leaves 'lines' or 'trails' on the surface, and then remove from heat immediately and scrape into a small bowl.

3. Cover bowl with plastic wrap to prevent it from drying on the surface and cool to room temperature.

4. Put all ingredient in bread machine pan.

5. Start by using Dough function.

6. Repeat step 5.

7. Turn to Basic function and let it finished whole process.

8. 15 minutes before it ends baking, off the power, so it won't create a thick skin on the bread.

9. Remove from pan and cool on wire rack.

10. Slice into desired thickness after cold completely, store in air tight container and consumed within 3 days and it should still soft, moist and fluffy.