Crispy Bottom Sesame Bread 芝麻脆底小面包

Combine the flour with water and mix well. Cook over low heat, stirring constantly, until it becomes a translucent paste. Let cool completely before using.

In a mixing bowl, add the cooled Tangzhong, honey, vanilla extract, water (or milk), sugar, instant yeast, and bread flour.

Knead for 5 minutes, then add 25g of thinly sliced butter. Rest the dough for 5–10 minutes, then continue kneading for a total kneading time of 15 minutes.

Proof the dough for 60 minutes. This can be done by hand or using the dough cycle of a bread machine.

Line a baking tray with parchment paper. Cut 15g of unsalted butter into 24 small cubes and arrange them neatly on the tray in 4 by 6 rows.

Gently press the dough into a round, thick disc, then divide it into 12 equal pieces. Roll each piece into a ball and place them seam-side down.

Flatten the first piece and roll it into a long strip. Roll it up tightly from top to bottom, pressing the tip flat with your finger to seal the edge. Repeat with all 12 pieces, then repeat the entire rolling process again with each piece.

Cut each log into two equal pieces. Dip the cut surface of each piece into the sugar-sesame mix, then press it onto a cube of butter on the prepared baking tray.

Proof for another 20 to 30 minutes. Brush with an egg wash.

Preheat the oven to 180°C / 350°F. Bake for 23 to 25 minutes.