Black Sesame Buns

To make the Black Sesame Paste:

1. Place the roasted black sesame seeds, sugar, and salt in the bowl of a food processor.
2. Pulse the mixture until the texture becomes coarse.
3. Turn the food processor on and while it is running, slowly pour in the canola oil until combined and a smooth paste forms.
4. Transfer the mixture to a medium bowl, cover, and refrigerate until ready to fill the buns.

To make the buns:

1. In a small bowl, sprinkle the yeast over the lukewarm water. Stir briefly to combine and allow to sit until frothy, about 5-10 minutes.
2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, baking powder, and salt.
3. Slowly mix in the frothy yeast with water and the milk to form a dough.
4. In the mixer or on a lightly floured surface, knead the dough well until soft and smooth (10-12 minutes by hand, 6-9 minutes with the mixer).
5. Transfer to a bowl and cover with a towel or plastic. Allow to rest at room temperature until doubled, about 1-2 hours.

To make the Panda Faces:

1. In a medium bowl, combine the flour and black cocoa powder.
2. Make a well in the center.
3. Slowly add water to form a dough. If too wet, add a little more flour. If too dry, add a little more water.
4. On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes.
5. On a piece of parchment (only add flour if absolutely necessary to prevent sticking), roll the rested piece of black dough into a thin sheet about 1/16th inch (1.5 millimeters) thick.
6. Use a small oval cutter or a sharp knife to cut out 16 oval shapes for the panda faces. If desired use a smaller circle cutter to cut out eyes from each oval.
7. Use a small half-circle cutter or a sharp knife to cut out 16 ears for the panda faces.
8. Set the cut out pieces aside on parchment and cover with a towel until ready to assemble.

To assemble:

1. Cut out 8 individual 4 inch (10 centimeter) squares of parchment.
2. Once doubled in size, transfer the dough to a lightly floured surface.
3. Divide the dough into 8 equal pieces. Form each piece into a smooth ball. Cover any pieces you aren't currently using with a towel.
4. Use a rolling pin to roll a ball into a circle about 4 inches (10 centimeters) wide, keeping the center thicker than the edges.
5. Use a small cookie scoop or spoon to add a tablespoon of the black sesame paste to the center of the circle.
6. Pleat the edges over the filling and pinch the tops together to seal, twisting gently.
7. Place the sealed bun on one of the cut out squares of parchment, sealed side down, then repeat with remaining dough and filling.
8. Lightly wet the back of each cut-out panda piece with a little water and gently press down on the prepared buns to make the panda faces.
9. Cover the buns with a towel and set aside for 30 minutes at room temperature, until puffed.
10. Fill a wok with water, keeping it low enough to not touch the bottom of the steamer. Bring the water to a boil, then reduce heat to medium.
11. Arrange the puffed buns on the parchment into two steamer baskets about 2 inches (5 centimeters) apart, cover with the top, then place over the water.
12. Steam the buns for 12 minutes.
13. Turn off the heat and allow to cool for 5 minutes untouched in the steamer before removing the lid.
14. These Black Sesame Buns are best served warm.