1. Add 100 grams of water, 200 grams of flour, and three spoons of black sesame paste to the bread machine (you can also use a blender to grind the black sesame seeds and add them to the flour if you don’t have black sesame paste)
2. Add 1 gram of yeast powder
3. Add 0.5g of steamed bun improver (my family is from the south, I like to eat steamed buns with a soft taste, and friends who mind can also not add it)
4. Add 5 grams of white sugar
5. Put the kneading bucket into the bread machine and start the kneading program for 20 minutes
6. In addition, take a pot, put 200 grams of flour, 0.5g steamed bread improver
7. Melt 1 gram of yeast powder and 5 grams of sugar with 100 grams of warm water (below 35°C), let it rest for a few minutes, and slowly pour it into the flour. While pouring, use chopsticks to stir the flour into a fluffy shape.
8. Knead the dough on the chopping board into a smooth dough that does not stick to your hands. If the flour gets wet during the kneading process, you can add an appropriate amount of dry flour
9. Cover and ferment for 40-60 minutes
10. The kneaded black sesame dough is taken out of the bread machine, and an appropriate amount of dry flour is added to knead until it does not stick to your hands
11. Kneaded dough reunion
12. Put it in the bread machine to ferment for 40-60 minutes
13. The dough is doubled in size, press a block with your hands without collapsing, and it will be fermented without shrinking.
14. Take the same black sesame dough out of the bread maker, knead it hard to exhaust, and roll it into a rectangular shape
15. Put the white noodles on the black noodles
16. Roll up
17. Divide into two sections and knead tightly
18. Use a noodle cutter to cut into steamed bun slabs. When cutting, they are slightly wider, because during the second fermentation, the steamed buns will develop in the long direction, and the steamed buns that are cut too narrow will not look good.
19. Cover the steamer with moist gauze
20. Put on the steamed buns, pay attention to the interval
21. Cover the pot for the second fermentation. Proof for 20-30 minutes. The steamed buns will swell up again, and they will be lighter by hand, and you can start steaming.
22. Steam in a pot with cold water over medium heat for 20-25 minutes. Do not open the pot after turning off the heat. Keep stuffing for a few minutes to prevent the buns from shrinking. It's out of the pot, one has already been eaten!
