For black sesame lovers! I added purple dough to enhance it, but you can always use a plain dough for this black sesame roll.
Recipe
Sweet Stiff Starter
- 30g starter
- 90g flour
- 40g water
- 20g sugar
Dough
- 250g bread flour
- 25g sugar
- 4g salt
- 120g milk
- 1 egg (~55g)
- 25g butter
- All of the sweet stiff starter
Purple Potatoes Paste
- 13g purple potato powder
- 30g water
Black Sesame Filling
- 75g black sesame powder
- 20g softened butter
- 25g milk
- 15g sugar
Method
- Prepare the sweet stiff starter and use when it’s tripled, which takes about 7-8 hours at 27-28°C.
- Mix all ingredients (except butter and purple potato powder) until the dough comes together and is strong.
- Add butter and knead until the dough achieves windowpane.
- Split the dough into two equal parts. Add purple potato paste to one part.
- Bulk proof the dough for 1 hour at 28°C.
- Roll out both doughs and layer the purple dough on top of the plain dough.
- Spread the black sesame paste evenly, then roll it up into a log shape.
- Cut into 6 equal pieces and place them in a 9×13” pan.
- Final proof for approximately 3-4 hours at 28°C.
- Apply egg wash.
- Bake at 180°C for 20-25 minutes.