Black Sesame Milk Toast

Ingredients

• 70 g black sesame seeds
• 230 g whole milk
• 20 g sugar
• 120 g heavy cream (35% fat)
• 1 egg (cold; the author’s egg weighed 55 g)
• 20 g maple syrup or honey (Use either maple syrup or honey.)
• 15 g ice water (Adjust as needed to bring the blended liquid mixture to 510 g; the exact amount depends on evaporation and mixture weight.)
• 570 g bread flour (The author used Bob’s Red Mill bread flour.)
• 7 g instant dry yeast
• 10 g sea salt
• neutral oil (For lightly oiling the bowl.)

Steps

1. 1

   Combine the whole milk, sugar, heavy cream, and black sesame seeds in a saucepan. Heat over medium heat, stirring continuously, until the mixture reaches 75–85°C / 167–185°F; do not allow it to scorch or boil vigorously.

2. 2

   Transfer the hot sesame-milk mixture to a heatproof bowl and let it cool completely. Refrigerate it for at least 1 hour for the most reliable result; the liquid must be cold before the egg is added.

3. 3

   Add the cold egg and maple syrup or honey to the chilled sesame mixture. Blend with an immersion blender until the sesame seeds are thoroughly incorporated, while leaving some fine sesame texture if desired.

4. 4

   Weigh the blended liquid mixture. Adjust it to 510 g by adding enough iced water to make up any shortfall, then mix briefly to combine.

5. 5

   Place the bread flour and instant yeast in the bowl of a stand mixer. Add the 510 g liquid mixture and mix until a shaggy dough forms and no dry flour remains.

6. 6

   Cover the mixer bowl and refrigerate the dough for 1 hour to allow it to hydrate and begin developing gluten through an autolyse.

7. 7

   Knead the chilled dough on medium speed for 1–2 minutes. Add the sea salt, then continue kneading for 8–10 minutes, until the dough is smooth, elastic, and reaches the windowpane stage when stretched thin.

8. 8

   Round the dough into a smooth ball and place it in a lightly oiled bowl. Cover and let it proof at approximately 26–28°C / 79–82°F until doubled in size, about 70–80 minutes.

9. 9

   Turn the risen dough onto a lightly floured work surface. Press it gently to expel the accumulated gas, then divide it into 6 equal portions.

10. 10

    Round each portion into a tight ball. Cover the six dough balls and let them rest for 10 minutes before shaping.

11. 11

    Shape the rested portions according to the video’s demonstrated method, rolling each piece into a log suitable for the lidded loaf pan. If the dough feels too dry or resists rolling, lightly spray it with water.

12. 12

    Arrange the shaped pieces in the loaf pan. Lightly spray the dough with water, cover the pan, and let it undergo its second rise for about 80 minutes, adjusting the time for room temperature. Watch the dough rather than the clock; it should rise substantially and approach the desired level in the pan.

13. 13

    While the dough completes its second rise, preheat the oven to 215°C / 419°F.

14. 14

    Once the dough has risen, fit the lid onto the pan and bake at 215°C / 419°F for 10 minutes.

15. 15

    Without opening the oven for long, lower the temperature to 205°C / 401°F and continue baking, still with the lid on, for 23 minutes.

16. 16

    Remove the loaf pan from the oven and remove the lid. Tap the pan firmly on the counter, then unmould the loaf immediately onto a rack.

17. 17

    Allow the loaf to cool completely before slicing so the crumb can set cleanly.

Notes

The creator recommends watching the original recipe video for more detailed shaping instructions. The final proof may take longer depending on room temperature; the loaf may not completely fill the pan before baking, so monitor its rise carefully. Store airtight once cool and slice only after fully cooled.

Nutrition per serving

• bread
• breakfast
• baked
• yeast bread
• East Asian-inspired
• black sesame
• vegetarian
• toast