@aflouryspace: I’d always say yes to toast!! 🍞 Black Sesame Milk Toast Recipe from @BrianCuisine 🤞🏻 70g black sesame seeds 230g whole milk 20g sugar 120g heavy cream (35% fat) 1 cold egg (mine was 55g) ice water (adjust accordingly) 20g maple syrup/honey 570g bread flour (I used bob’s red mill) 7g instant dry yeast 10g sea salt 1. Heat milk, sugar, heavy cream and black sesame seeds in a pot, stirring continuously, until 75-85°C. Transfer to a heatproof bowl and cool completely (fridge for at least 1 hr works best). 2. Once cold, add egg and maple syrup. Blend with an immersion blender until sesame seeds are well incorporated. Weigh the mixture: you need 510g, top up with iced water if short. 3. In a stand mixer, combine bread flour, instant yeast and the liquid. Mix until dough comes together. Cover and refrigerate for 1 hr. 4. Knead on medium speed for 1-2 mins. Add salt, then knead for another 8-10 mins until windowpane stage. 5. Round the dough, place in a lightly oiled bowl, cover and proof until doubled (~70-80 mins). 6. Turn out onto a floured surface, press out the gas, divide into 6 portions, round into balls. Cover and rest 10 mins before shaping. 7. Shaping: check the video! 8. Spray dough with water, cover, and proof for the second rise (~80 mins, longer depending on room temp). 9. While proofing, preheat oven to 215°C. 10. Once risen, cover with lid and bake 10 mins, then lower to 205°C and bake another 23 mins. 11. Remove lid, tap the pan firmly on the counter, and unmould immediately. Cool completely before slicing. PS: Highly suggest watching his recipe video on YouTube for a more detailed explanation because there’s only so much I can fit into a 1 min video! 🫶🏻 #sgfoodie #EasyRecipe

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Tuesday 18 August 2026 13:20:00 GMT