Black Sesame Buns
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
4
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Calories
610 kcal
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Course
Main Course
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Cuisine
Chinese
Black Sesame Buns
Description
Black Sesame Buns include a homemade yeast dough kneaded thoroughly for a smooth, shiny surface and chewy interior. The dough uses variable water temperature depending on ambient conditions to optimize fermentation. The filling is made by grinding toasted black sesame seeds and peanuts, then mixed with sugar, salt, melted lard or butter, and water. Chilling the filling ensures it firms enough to shape into balls without losing texture inside the buns.
The buns are formed by enclosing a ball of filling within each dough portion, then allowed to proof until at least 1.5 times their original size to develop natural wheat aromas and a fluffy crumb. Proper fermentation is indicated by dough elasticity and aroma, and prevents dense or heavy buns.
These buns offer a distinct nutty sweetness from the black sesame and peanut filling, paired with a soft, chewy exterior. They can be eaten fresh or slightly warmed, making them a unique addition to tea time or as a snack. Attention to kneading and fermentation impacts final texture significantly.
Ingredients
Filling
- 3/4 cup black sesame seeds toasted
- 1/4 cup peanuts toasted
- 1/3 cup lard melted, or butter
- 1/4 cup sugar
- salt pinch
- 2 tbsp. water
Dough
- 300 g all-purpose flour
- 155 ml water , chilled cold water in summer, warm water in winter and room temperature water in other days.
- 3 g instant yeast
- 2 tbsp. sugar
- 1 tbsp. vegetable oil
- salt pinch
- flour for dusting
Instructions
Filling
- Ground toasted black sesame and toasted peanuts into powder and then mix in sugar, salt lard and water. Combine well and keep in fridge for 1 hour until hardened. Then shape the filling into 10 balls.
Dough
- Melt sugar and yeast in water. Stir to flour and combine well. Add pinch of salt and vegetable cooking oil.
- Use one hand to push the dough and then pull back, change another hand to repeat the process. Use the two hands alternately. You should use the strength of the whole body and knead the dough forcefully. After 5-8 minutes of kneading, the dough should be quite smooth and shinning in appearance.
- Shape the dough into a long log and then cut into 10 equal portions. Before folding, re-knead each piece for a while. The purpose of this step is to remove the air bubbles inside as much as possible. The dough can be extremely smooth after this process and the bun gets a much chewier texture.
Assembling
- Use a scoop to transfer the filling to keep the hand clean and consequently the dough won’t be colored.Use your tiger’s mouth to shape the bun to get a perfect round shape. Then seal the bottom completely.Then roll the assembled dough with hands to perfect the shape.
Steaming
- Place the assembled buns in a lined steamer and set aside for proofing. Note 1 for tips.
- Set up the steamer (both cold water and hot water can work ) and steam for 12 minutes after the water boils. Turn off the fire and rest for 5 minutes. I have shown how to check the buns before steaming. See, how sweet and lovely it is. The buns can be frozen after cooled down in air-tight bag.
Notes
- Ensure the dough ferments until about 1.5 times its original size for optimal fluffiness and aroma.
- Use the strength of your whole body when kneading to achieve a smooth and shiny dough texture.
- Press dough gently; it should spring back quickly indicating good fermentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 86g | 29% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 2mg | 1% |
| Sodium | 30mg | 1% |
| Potassium | 307mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 33IU | 1% |
| Calcium | 318mg | 32% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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