Black sesame two-color steamed buns

Recipe Recommendations

• flour appropriate amount
• black sesame appropriate amount
• milk powder appropriate amount
• white sugar appropriate amount
• yeast appropriate amount
• warm water appropriate amount

• original
• steamed
• several hours
• simple

Steps for Black sesame two-color steamed buns

1

White dough: milk powder, yeast, flour, warm water. Dissolve the yeast in warm water, add appropriate amount of milk powder to the flour, and add a little sugar if you want it to be sweet and delicious. (In this picture, some warm yeast water has been added to the flour. Because there is no electronic scale, I have not weighed it. The amount of yeast is based on experience)

2

Warm the flour with yeast water and appropriate amount of water or milk, and stir with chopsticks into flakes without dry powder.

3

Live into smooth dough, wrap it with plastic wrap or damp gauze, and place it in a warm place to ferment until twice in size.

4

Wash the black sesame seeds (see below for methods) and stir-fry until cooked. The house preservation bags are crushed with a rolling pin.

5

Add flour to the chopped black sesame seeds (my ratio is close to 1:1, you can also have a little more flour, but if there is too much flour, the aroma of black sesame seeds will be less and the original intention of coarse grains will be lost), a small amount of white sugar, milk powder, and yeast are melted with warm water and added. Depending on the surface, add milk or appropriate amount of warm water to make a smooth dough. Cover the surface with plastic wrap and place in a warm place to ferment.

6

The dough should not bounce when pressed with your fingers (I forgot to take a picture), and the inside will be honeycomb after being broken.

7

Fully exhaust the air, knead the dough to the size before fermentation, and keep kneading. The more you knead, the smoother it will be steamed, and knead it for 15 to 20 minutes ~(This is also the secret of not collapsing, shrinking or wrinkling the surface of steamed buns)

8

During the meat processing, use a knife to cut it from time to time to check the inside of the dough. When there are basically no bubbles inside after cutting, and there are only a small number of bubbles and carefully arranged, then knead it

9

Roll out the dough and roll it into a dough sheet nearly one centimeter thick. I roll it thinly.

10

Use a knife to cut off the edges and cut them into a rectangular piece for later use. (Roll the cut edges into a ball for use)

11

Similarly, the black sesame dough starts to knead after fermentation twice its size (I am a bit lazy, because the black sesame dough is wrapped inside, so I am not afraid of a rough surface, so I can knead it for a few minutes, but I also need to fully exhaust the air so that the steamed buns are delicious)

12

Cut it with a knife and look inside the dough

13

Cut it with a knife and look inside the dough

14

Roll it into a dough sheet and cut off the edges to make it into a rectangular dough sheet that is basically the same size as the white flour sheet. (Roll the cut edges into a ball for use)

15

Roll it into a dough sheet and cut off the edges to make it into a rectangular dough sheet that is basically the same size as the white flour sheet. (Roll the cut edges into a ball for use)

16

Brush the white flour slices with a layer of water and place on the black sesame dough sheet

17

Brush the white flour slices with a layer of water and place on the black sesame dough sheet

18

Roll up from one side

19

Roll up from one side

20

Roll it up and brush the seal with water. That is, when rolling for the last time, brush water on the unrolled side. The purpose of brushing water is to prevent spreading.

21

Cut parts with a knife to ensure the same size

22

Shape the corners

23

Put on the pot and ferment twice and ferment for 20 minutes. Lay cage cloth on the cage drawer, and the bottom of the steamed buns is dipped with a thin layer of flour. After twenty minutes, turn on medium heat and steam. If the lid and pan are not sealed well, place a kitchen paper pad on the edge of the pan and cover the lid. Steam for fifteen to twenty minutes, depending on the size of your steamed buns.

24

It's time to get out of the pot ~ After steaming, take it out, let it cool and store it in a freezer. Pour it into the pan and steam it again before eating.

25

internal structure

26

This is steamed purple sweet potato with a small amount of black rice flour. Picture above later.

27

This is the first time I steamed pumpkin, hee hee. It's ugly but tastes good.

Black sesame two-color steamed buns Make Tips

Recipe Categories

• staple food
• Pasta Recipes
• home cooking
• breakfast recipes
• steamed buns