一款值得一刷再刷的經典面包，材料簡單卻美味非比尋常。雖然低油低糖，但也同樣柔軟可口，做為主食小餐包真的非常優秀了~
【烘焙參數】
分量：8個
溫度&時間：中層，上下火190度18分鐘

用料

液種

高筋面粉

75克

75克

酵母

0.5克

主面團

高筋面粉

175克

85克

3克

酵母

2克

細砂糖

10克

橄欖油（玉米油或椰子油也可）

8克

熟黑芝麻

15克

表面裝飾

高筋面粉

適量

黃油

8克

法式黑芝麻球的做法

1. 將所有液種材料混合，用刮刀拌勻至無干粉，密封冷藏發酵過夜。冬天制作可先于室溫下靜置1小時，然后再放入冰箱冷藏。

1. 發酵好的液種表面有氣泡，體積膨脹至2倍大。

1. 將發酵好的液種與所有主面團材料混合揉至擴展出膜，再加入熟黑芝麻揉勻。
   注：小餐包不需要揉至完全階段。

1. 直接分割成8份，滾圓后放在烤盤上。

1. 溫暖濕潤處（溫度36度，濕度75%）發酵至1.5倍大，表面薄薄篩一層高筋面粉，中間豎著割口，割口處放入一小條黃油（約1克）
2. https://weibo.com/ttarticle/p/show?id=2309405163469359153325
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1. 放入預熱好的烤箱中層，上下火190度18分鐘。
   雖然無蛋無奶，但膨脹力也很優秀的小餐包~

小貼士

1、經典配方用的直接法，因為我是一次發酵，所以改成了液種法，成品非常柔軟哦~
2、熟黑芝麻是點睛之筆，萬萬不可省略~