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.