Black Sesame Roll Heart Bun

Black Sesame Roll Heart Bun

1. Knead all-purpose flour, water, sugar and yeast into a dough, and leave it for 3 hours.

2. Knead the dough into a ball, and see that a lot of air is full while kneading it. In this step, you must knead more to get the bubbles out. This is very important for the subsequent shaping. Because if there are big bubbles, the steamed buns will be deformed and not neat.

3. Add half of the black sesame powder to the white dough and knead.

4. Knead as hard as you can to evenly knead the black sesame in the dough.

5. Flatten the dough, roll it around, and roll it into a rectangular piece of dough with a moderate thickness, about half a centimeter thick.

6. Then add the remaining 10 grams of sugar to the remaining black sesame powder. Spread it evenly on the dough.

7. Press the black sesame sugar filling evenly to adhere to the dough as much as possible, otherwise loose sesame seeds will leak out of the roll.

8. Roll up the dough sheet from one end.

9. At the end of the roll, apply a little water on the edges to make the dough covered with sesame filling easier to bond.

10. The rolled noodles are cylindrical, cut into 6 to 7 cm long sections with a knife, and placed on the steaming compartment.

11. Proof the dough a second time. Pour hot water under the steaming compartment, close the lid, and see that the dough becomes larger, and it will sink when pressed by hand. It takes about 30 minutes

12. The steamed buns that have been proofed for the second time are steamed on the stove and steamed for 10 minutes after SAIC. After turning off the heat, let it stand for 5 to 10 minutes before removing the lid.