黑芝麻核桃面包卷Black sesame and walnut Roll

将全脂牛奶先倒入钢盆里，才加入高筋面粉、黑芝麻粉、蔗糖、海盐及即溶酵母，即可开始搅打面团。In a mixing bowl, mix full cream milk, high protein flour, black sesame powder, cane sugar, seasalt, and instant yeast, beat well to become dough.

待面团搅打到可以拉出较厚的薄膜时，加入无盐牛油，继续搅打成光滑的面团。Kneading dough until it allows gluten to form, add in unsalted butter, continue beat to become smooth dough.

取一小块面团检测，可拉出大片不易破的薄膜，即完成。 Take some dough to check the elastic bread dough. The dough should have no indentation when pressing your finger against it. If gently stretching it out, it should resemble a thin membrane that won’t tear apart.

将面团滚圆放进盒子盖好，收入冰箱冷藏，进行低温发酵最少12个小时，或至2倍大。Rolling the dough into round shape, cover it and keep into fridge to have a first rise for 12 hours untill the dough doubled in size.

取出面团放在工作台上用手轻按压排气，分割成9份，滚圆休面10分钟之后，开始整形。Spread some flour on the table, dust the dough with flour, press it gently to release the air. Cut the dough into 9 portions, roll up and rise for another 10 minutes.

将面团逐一杆成椭圆形，反面横着放然后卷起，搓成水滴状，搓完全部取回第一条再搓成更长的水滴状。Pin roll the dough into long oval shape, roll up to become waterdrop shaped. Finish all the dough and roll out the first dough again to make bigger size.

然后杆开成长度大约35公分的水滴面片，铺上核桃碎，由大的一端卷起，卷到细的一端。Pin roll the dough to be precise with the 35cm water drop measurement, spread some chopped walnut, roll up to the end.

收口朝下放进大烤盘里，进行最后发酵至双倍大，抹上一层全脂牛奶，撒上黑白芝麻，以摄氏180℃上下火烘烤15分钟。Arrange the dough into toast mould, have the 2nd rinse till double in size. Rub the surface with some full cream milk, spread with someblack sesame, bake into preheated oven @180℃ with top or bottom heat for 15 minutes.

出炉后在桌子上轻敲一下烤盘散热，取出面包放在网架上，待凉即可切片享用。Remove from oven and cool baked bread onto a cooling rack to finish cooling. Slice and serve.