There are two kinds of sesame seeds, black sesame, and white sesame. There is not much difference in taste, but the effect is different. Black sesame seeds can be ground into powder to make black sesame paste, and white sesame seeds can be added as fillings when cooking or making pastries. The taste of sesame is very mellow, and the inside of black sesame is also white, but the outside is black, and the black sesame paste made has a mellow taste.
The cultivation of sesame has the following requirements for the environment:
1. Soil: Because the seeds are small and the root system is shallow, it is most suitable for planting in loose soil that is slightly acidic to neutral (PH 6.5-7.5).
2. Accumulated temperature: Accumulated temperature of 2500--3000 ℃ in the whole growth period of sesame; the development of sesame is most suitable for the average temperature of 20--24 ℃ in day and night.
3. Rainfall: The suitable rainfall during the whole growing period of sesame is 210-250 mm.
4. Sunshine: The whole growth period of sesame requires sufficient sunlight. Adequate sunlight can enhance photosynthesis, help the accumulation of nutrients, meet the needs of flowering and fruiting, and make the fruit more full, which is conducive to the formation of oil.
Many people like to put some sesame seeds when making pastries, which can not only increase the aroma, but also give more nutritional value, and the method of making sesame bread is also very simple:
First, put milk, salt, sugar, milk powder, high-gluten flour, and yeast in the food processor, press the Dough and Noodles button for about 20 minutes, knead into a smooth dough, add butter and continue to restart the dough button to knead the dough.
After about 20 minutes, the dough is smooth and elastic, then turn off the bread machine and restart the dough button to knead the dough again. After another 20 minutes, stop the machine and gently try to spread the dough until the film can be pulled out. If you can't reach it, restart and knead it again.
At this time, press the dough button of the bread machine, and it will automatically work for one and a half hours. There is also nearly half an hour of kneading time, and the stiffness of the dough is even greater. After the natural shutdown, the fermentation time can be extended until the dough is very large or the barrel is full.
Knead the dough with the ordinary bread key for 10 minutes, add black sesame seeds after exhausting, and knead well. After stopping, let the dough rest for another 10 minutes. The dough with added ingredients cannot be kneaded for a long time, which will destroy the stiffness of the surface.
Take out the dough, weigh it into equal parts, and divide them into 9 pieces of about 100 grams each. Take one of the doughs, knead it into a shape, and then Divide them into three equal pieces, roll them into thin strips, press and glue one end together, and overlap them without repetition in order to form a well-proportioned braid.
Gently roll up the braids, leaving no gaps in between. Roll into a ball, then press down slightly with your hand to make the ball stand stably. After they are all rolled up, neatly arrange them on a baking sheet lined with greased paper.
Put it in the oven to ferment again, 40 degrees for 40 minutes, and the time can be extended after stopping work. After the dough is swollen and fat, take out the surface and brush with egg wash. Then put it in the oven and bake it at 160 degrees for 25 minutes.
