Why This Black Sesame Toast Is a Game-Changer
Let me start by saying—I’m obsessed with this black sesame toast. I followed Golden Wang’s recipe, tweaked the sugar a tiny bit (added 10g because, let’s be real, a little extra sweetness never hurt anyone), and baked it last night. By midnight, I’d already devoured two slices. The aroma when it came out of the oven? Pure magic. I didn’t even care about calories—this toast is worth every bite.
Golden Wang’s original recipe makes two small loaves, but I swapped it for a 450g loaf pan (way easier for my tiny kitchen). Whether you’re a bread-making pro or just starting out, this recipe is foolproof. Let’s dive in!
Ingredients You’ll Need
First things first—grab all your ingredients. I like to lay everything out on the counter so I don’t forget anything mid-recipe (yes, I’ve made that mistake before). Here’s what you’ll need:
- 250g high-gluten flour (trust me, high-gluten is key for that chewy texture)
- 40g sugar (I added 10g more than the original—shhh, don’t tell Golden Wang)
- 25g egg (just one small egg works)
- 135g water (pro tip: don’t pour it all in at once—more on that later)
- 3g high-sugar-tolerant yeast (non-negotiable! Regular yeast won’t survive the sugar)
- 2g salt (balances the sweetness perfectly)
- 20g unsalted butter (softened, please—cold butter is a no-go)
- 30g black sesame seeds (toasted if you want extra nuttiness—game-changer)
Step-by-Step Instructions
Okay, let’s get baking! I used a bread machine for kneading (lazy? Maybe. Smart? Definitely). But if you don’t have one, hand-kneading works too—just get ready for a workout.
1. Prep Your Ingredients
First, measure out all your ingredients. This might seem boring, but it saves you from panicking halfway through. Soften your butter (microwave for 10 seconds if it’s hard) and set your black sesame seeds aside.
2. Start Kneading (Bread Machine Hack)
Add everything except the butter and black sesame seeds to your bread machine. Here’s the trick: put sugar and salt on opposite corners (they hate each other, so keep them apart!), then make a small well in the flour and add the yeast. This way, the yeast doesn’t touch the salt or sugar right away (it kills the yeast—oops).
Start the kneading program and let it go for about 10 minutes.
3. Add Butter for That Chewy Texture
After 10 minutes, check the dough—it should be in the “window pane” stage (if you pull a small piece, it should stretch thin without breaking). Now add the softened butter and let the machine knead for another 5-7 minutes. The butter will make the dough super smooth and elastic.
4. Toss in the Black Sesame Seeds
When there are 2-3 minutes left in the kneading program, add the black sesame seeds. This way, they get evenly distributed without getting crushed too much (we want those little nutty bits!).
5. First Rise: Let the Dough Grow
Take out the bread machine’s mixing stick (it’s annoying otherwise) and let the dough rise in the machine (or a greased bowl covered with plastic wrap) for about 1 hour. It should double in size—when you poke it with your finger, the indentation shouldn’t spring back right away.
6. Punch It Down (Therapy Session Included)
Once the dough is puffy, take it out and punch it down. This is my favorite part—it’s so satisfying! Knead it a few times to get rid of all the air bubbles.
7. Divide and Rest
Divide the dough into 10 equal pieces (yes, 10—trust the process). Roll each piece into a ball, cover them with a damp cloth, and let them rest for 10 minutes. This is called “bench rest” and it makes rolling easier (no fighting the dough!).
8. Shape the Dough into Logs
Take one dough ball and flatten it with your hand. Then use a rolling pin to roll it into a long, thin oval (like a tongue—gross, but accurate).
Starting from the short end, roll the dough tightly into a log. Don’t roll it too loose—you want it to hold its shape.
Repeat this with all 10 pieces. You’ll end up with 10 little logs—cute, right?
9. Arrange in the Pan
Take your 450g loaf pan (greased or lined with parchment paper) and place the logs inside, seam-side down. Arrange them in two rows of 5—they should fit snugly.
10. Second Rise: Let It Puff Up Again
Now it’s time for the second rise. Preheat your oven to 350°F (180°C) for 1 minute, then turn it off. Place the loaf pan inside, along with a small bowl of hot water (this keeps the air moist so the dough doesn’t dry out).
Let it rise for about 45 minutes to 1 hour. The dough should fill the pan 80-90% full—if it’s too full, it will overflow when baking (ask me how I know).
11. Bake Until Golden Brown
Once the dough is puffy, take it out of the oven. Brush or spray the top with a little water (this gives it a crispy crust) and bake at 350°F (180°C) for 20 minutes. Keep an eye on it—if the top gets too dark, cover it with aluminum foil halfway through.
12. Cool and Enjoy!
When the toast is golden brown and sounds hollow when you tap the bottom, take it out of the oven. Let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely. I know it’s tempting to eat it right away, but cooling helps the texture set (trust me—hot toast is great, but cooled toast is chewier).
Final Thoughts (and More Toast Photos)
This black sesame toast is everything I want in a loaf: fluffy, nutty, slightly sweet, and perfect for breakfast (toast with butter) or snacks (toast with jam). The black sesame seeds add a rich, earthy flavor that pairs so well with the soft bread.
I’ve made this recipe three times already, and each time it turns out amazing. My friends keep asking for the recipe—so I guess I’m officially the “toast lady” now.
Pro Tips for Success
- Use high-sugar-tolerant yeast: Regular yeast dies in sweet dough, so don’t skip this!
- Adjust water amount: Flour absorbs water differently depending on the brand and humidity. Start with 120g and add more if the dough is too dry.
- Oven temperature: Every oven is different! Mine runs hot, so I bake at 340°F (170°C) for 22 minutes. Keep an eye on it the first time.
- Toast the sesame seeds: For extra nuttiness, toast the black sesame seeds in a dry pan for 2-3 minutes before adding them. It makes a huge difference!
