Sesame Sauce Thousand-Layer Toast

Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Moderate.

Steps for making Sesame Sauce Thousand-Layer Toast

Mix all main ingredients except corn oil, salt, and yeast until there is no dry flour left (gradually add milk depending on the water absorption of the flour), cover with plastic wrap and let it rest for 30 minutes, add yeast (knead until the yeast dissolves) → salt (knead until a rough film is formed, the dough is smooth, and a thick film can be pulled out) → corn oil (knead until fully expanded, the surface of the dough is smooth and delicate, and a thin and not easily broken film can be pulled out).

Let the dough ferment in a warm place until it doubles in size.

Deflate the fermented dough, knead it until the surface is smooth, and let it rest for 15 minutes.

Roll the dough into a rectangular sheet and spread a layer of sesame sauce on it.

Fold both sides into the middle to form three layers (fold the right third to the middle, and then fold the left side on top).

Turn the folded dough horizontally and fold both sides into the middle to form three layers, then roll it out slightly.

Cut the folded dough into 4 rectangular pieces.

Put two pieces of dough together, with the cut side facing up.

Put them into two toast boxes, with two pieces in each box.

Cover with a lid or plastic wrap, let it ferment in a warm place until it is 80% full, brush the surface with egg liquid, and sprinkle with white sesame seeds.

Preheat the oven to 130 degrees Celsius, with both upper and lower heat, and bake on the middle and lower racks for 40 minutes (if the color is satisfactory, cover with tin foil, adjust the baking time and temperature according to your own oven).

Take it out of the oven immediately after baking, remove it from the mold, and let it cool slightly on a cooling rack (to avoid sagging), and seal it in a plastic bag while there is still residual heat.

The layers are clear.

The crumb is soft and fluffy.