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INGREDIENTS| Basic Dough Ingredients | Quantity |
|---|---|
| High protein flour | 500g |
| SAF-INSTANT™ Gold Yeast | 3g |
| Salt | 3g |
| Sugar | 20g |
| Water | 300g |
| Main Dough Ingredients | Quantity |
|---|---|
| Medium protein flour | 500g |
| SAF-INSTANT™ Gold Yeast | 8g |
| Baker’s Bonus A | 5g |
| Ibis Blue | 10g |
| Sugar | 180g |
| Salt | 10g |
| Baking soda | 10g |
| Butter | 130g |
| Water | 300g |
| Topping Ingredients | Quantity |
|---|---|
| White sesame seeds | As needed |
| Frying oil | As needed |
1. Stir all ingredients until blended and not sticky when handled. (it doesn’t need to be smooth).
2. Store in a container large enough for fermentation, cover with a plastic lid to avoid drying out, and rest for about 4 to 6 hours.
1. Mix all dry ingredients, add water, and stir until well blended.
2. Add the basic dough, stir until blended, then add the butter.
3. Stir until smooth, cover with a plastic lid to avoid drying out, and rest for about 30 minutes.
4. Thin the dough and make it into a rectangle of around 5cm-6cm in width and 1cm thick.
5. Mix the sesame seeds with a little flour so they don’t stick together.
6. Coat the top of the dough with water and sprinkle with sesame seeds evenly, then cut per 5cm-6cm a piece.
7. Rest for 10 minutes.
1. Fry in oil at medium heat until brown/cooked.
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