sesame paste rolls

1

Pour the yeast into a bowl, add warm water at about 30 degrees Celsius, stir well and let stand for 5 minutes

2

Pour the flour into the container

3

Pour a small amount of yeast water into the flour multiple times, and stir while pouring until the flour becomes flocculent.

4

Then knead it with your hands into a smooth dough (I don't knead it very smoothly)

5

Cover with plastic wrap and leave it in a warm place to ferment

6

Fermentation to twice the size (it's hot now, so I have been boiling for an hour, but fortunately I went to have a look or it would have been boiling)

7

Fermented dough, inspection method, you can dip a little dry flour into the dough with your fingers, if the holes around do not sink or rebound, open the dough can see a lot of honeycomb-like holes

8

After the dough is leavened, sprinkle some dry flour on the panel to prevent sticking

9

Take out part of the dough and place it on the panel, and fully exhaust it and knead it evenly. I kneaded it for 15 minutes and was very tired. Later, I even threw the dough directly on the panel and beat it, but I only beat it once or twice before I still kneaded it honestly (the other part was made into steamed buns)

10

Knead evenly and shape into a long strip

11

Then cut it in half and cut it into small strips (because my strip is longer, I cut it into small strips). This is a cut surface and there are no bubbles, which fully shows that I really kneaded it thoroughly.

12

Roll it into a long piece, then evenly apply a layer of sesame paste, evenly apply a little thirteen spices, and evenly apply a little salt.

13

and roll it up into a round strip.

14

Then cut into small doses of uniform size (I didn't cut evenly, but I thought it would be okay with luck. It turns out that even doses are more convenient for subsequent operation and forming)

15

Fold two small doses together

16

Press it in the middle with chopsticks, fold the two cut surfaces in half and twist it

17

Finish it into a roll shape (it doesn't matter whether it's shaped or not. You can also directly ferment it directly and steam it directly without shaping and cutting it into doses. It's sesame sauce steamed buns)

18

This is another shape, also pressed in the middle

19

Barely shaped like a flower

20

The following is the sugar triangle. This is also a process of kneading the dough evenly after it is prepared, pulling a dough and rolling it into a round piece, and putting sugar and flour in it. The ratio of sugar to flour is about 4:1. In this state, the sugar can barely flow. I actually like the sugar to be left out just right and then twist it into a triangle shape.

21

This is what it looks like after it's wrapped.

22

I made two sugar triangles while making rolls

23

After the ingredients are prepared, place them on the oiled steaming grid, cover them with a damp cloth, and ferment for about 15 minutes until the feel becomes lighter and the volume becomes larger.

24

Put the re-fermented rolls and sugar triangles into a steamer, add cold water into the pan, bring to a boil over medium high heat, change to medium high heat, steam for about 15 minutes, turn off the heat for 5 minutes, and open the lid and take out

25

Let's have a sugar triangle close-up. In fact, I should use brown sugar, so the photos will be clearer and better. You can also put chopped walnuts and chopped peanuts in the sugar triangle, as long as you like it.

26

Actually, I have never eaten sugar triangles before. I'm a southerner. I've never seen them, let alone eat them, but my father and I have always loved eating sugar cakes. Every bite of sugar will melt and flow. It's really delicious, so I think sugar triangles may be the same. It's really the same after eating them, but the sugar triangles are softer

I also used the amount of flour to make other steamed buns, so I don't know the exact amount. Let's basically make 100g of flour and 1 to 2 g of yeast;
The roll embryo and sugar triangle embryo should be fermented twice. After steaming, they should be stewed for five minutes before removing the cover to prevent water dripping from affecting the shape of the steamed bun;
You can add purple sweet potatoes, sweet potatoes or cocoa powder when mixing the dough. The final rolls or sugar triangles will have color and will be more beautiful;
The aroma of sesame paste will make you feel fragrant after taking a bite. It's really delicious. Those who like sesame paste will definitely like it very much;
I am not diluting the sesame paste. The thin consistency can be evenly spread on the dough sheet;
I made this yesterday. I made more at one time. I put the unfinished ones in the refrigerator and freezer. This morning, I heated up a few croissés for my brother for breakfast. I could already smell the smell of sesame sauce before I ate it. It's so fragrant.