Why This Black Sesame Toast Is My New Obsession
Let me start by saying—I am OBSESSED with this black sesame toast from Teacher Jin Dawang. Last night, I pulled it out of the oven at 1 a.m. (yes, I’m a night owl baker) and immediately ate two slices. The smell was so insane, I forgot all about calories. Who cares about a little extra butter when your kitchen smells like warm, nutty heaven? Trust me, this recipe is worth every bite.
Teacher Jin’s original recipe makes two small loaves, but I swapped it for one 450g loaf pan—way easier for my tiny kitchen. Oh, and I added 10g more sugar because… well, I have a sweet tooth. No regrets there.
Ingredients You’ll Need (For 1x 450g Loaf)
Before we dive in, let’s gather everything. Pro tip: Measure your ingredients first—nothing ruins baking faster than scrambling for flour mid-mix.
- 250g high-gluten flour (the secret to that chewy texture!)
- 40g sugar (my little tweak—original was 30g, but extra sweetness = extra happiness)
- 25g egg (just one small egg, beaten)
- 135g water (but hold up—don’t pour it all at once! Flour absorbs moisture differently, so add 120g first, then the rest if needed)
- 3g high-sugar-tolerant yeast (non-negotiable—regular yeast dies in sweet dough!)
- 2g salt (balances the sweetness, trust me)
- 20g unsalted butter (softened, not melted—this makes the toast fluffy)
- 30g black sesame seeds (toasted if you want extra nuttiness!)
Step-by-Step: How to Make Teacher Jin’s Black Sesame Toast
Don’t stress—this is beginner-friendly, especially if you use a bread machine. Let’s break it down:
1. Prep Your Ingredients
First things first: Get all your ingredients out on the counter. Soften the butter (leave it out for 30 mins), beat the egg, and measure the sesame seeds. I’m guilty of skipping this step before and ending up with a flour mess—learn from my mistakes!
2. Mix the Dough (Bread Machine Hack)
Throw everything except butter and sesame seeds into your bread machine. Here’s the trick: Put sugar and salt on opposite corners (they fight if they’re too close!), then make a small well in the flour and add the yeast. This keeps the yeast from touching the salt/sugar too early (it kills the yeast, yikes).
Start the kneading program—mine runs for 20 mins. Sit back, grab a coffee, and let the machine do the work.
3. Add Butter for Fluffiness
After 10-15 mins of kneading, check the dough. It should be smooth and starting to pull away from the bowl (that’s the “extension stage”). Now add the softened butter. Let the machine knead for another 5-10 mins until it hits the “full extension stage”—this means you can stretch a small piece of dough into a thin “window pane” without it tearing. If it tears, knead a little longer!
4. Fold in Black Sesame Seeds
When there are 2-3 mins left in the kneading program, toss in the black sesame seeds. The machine will mix them in evenly—no need to do it by hand. Perfect, right?
5. First Fermentation (Let It Grow!)
Take the dough out of the machine (and remove the mixing blade—annoying, but necessary) and put it in a greased bowl. Cover it with plastic wrap or a damp towel and let it rise in a warm spot (I use my oven with the light on) for 1-1.5 hours.
6. Check if Fermentation Worked
How do you know it’s ready? Poke the dough with your finger—if the indentation doesn’t spring back immediately, it’s good. If it springs back fast, let it rise a little longer. If it collapses… oops, over-fermented. But don’t worry—this recipe is forgiving!
7. Punch Out the Air (Therapy Session)
Take the dough and punch it down—this releases all the big air bubbles. It’s weirdly satisfying, like squishing stress away. Knead it gently for 1-2 mins to shape it into a ball.
8. Divide and Rest
Divide the dough into 10 equal pieces (use a kitchen scale if you’re precise—like me!). Roll each piece into a small ball, cover them, and let them rest for 10 mins. This relaxes the gluten so rolling is easier later.
9. Roll into “Tongue Shape”
Take one ball, flatten it with your palm, then use a rolling pin to make a long, thin “tongue” shape (about 15cm long). Don’t roll too hard—you don’t want to squeeze all the air out.
10. Roll It Up Tightly
Starting from the narrow end, roll the dough up into a tight log. The tighter you roll, the better the texture of the toast. Repeat this with all 10 pieces—yes, it’s a little tedious, but worth it!
11. Arrange in the Loaf Pan
Place the rolled logs into your greased 450g loaf pan—stand them up next to each other, seam-side down. They should fit snugly but not be squished.
12. Second Fermentation (The Final Rise)
Put the pan back in the warm oven (with the light on) and add a bowl of hot water next to it—this keeps the air humid so the dough doesn’t dry out. Let it rise until it’s 80-90% full of the pan (about 45 mins to 1 hour). Don’t let it over-rise—otherwise, it will collapse in the oven!
13. Bake Until Golden Brown
Preheat your oven to 180°C (350°F). Take the pan out, spray the top of the dough with a little water (this makes the crust crispy), then pop it in the oven for 20 mins. Keep an eye on it—if it’s browning too fast, cover it with foil for the last 5 mins.
14. Cool and Enjoy!
Once it’s done, take the toast out of the pan immediately (don’t let it sit—moisture will make the bottom soggy!). Let it cool on a wire rack for at least 30 mins before slicing. I know, it’s hard to wait, but cutting it warm will make it squishy. Trust me—wait.
My Pro Tips for Perfect Toast Every Time
I’ve made this recipe 5 times now (yes, I’m obsessed), so here are my top hacks:
- Use high-sugar-tolerant yeast: Regular yeast can’t handle the sugar in this dough—save yourself the disappointment!
- Don’t add all the water at once: Flour brands vary in absorbency. Start with 120g, then add more if the dough is too dry (it should be soft, not sticky).
- Adjust oven temperature: Every oven is different! My oven runs hot, so I bake at 170°C instead of 180°C. Check the toast after 15 mins—if it’s pale, add 5 more mins.
- Toast the sesame seeds: For extra nuttiness, dry-toast the sesame seeds in a pan for 2-3 mins before adding them. It makes a huge difference!
Final Thoughts
This black sesame toast from Teacher Jin Dawang is hands down the best homemade toast I’ve ever made. It’s soft, chewy, and packed with nutty flavor—perfect for breakfast with butter, or as a snack with jam. I’ve already shared the recipe with 3 friends, and they all love it too.
So what are you waiting for? Grab your ingredients, fire up the bread machine, and let’s bake! And if you eat two slices at 1 a.m. like me… no judgment. We’ve all been there.
