Milky Black Sesame Bun
1.
Use a blender to break the black sesame seeds;
2.
As the weather gets hotter, I pour room temperature water into the bucket of the bread machine, add yeast and let it sit for a few minutes;
3.
Add flour, baking powder, milk powder, black sesame powder and white sugar;
4.
Turn on the bread machine to knead the dough for about less than 20 minutes, and knead the dough until it is smooth;
5.
Cover with a wet towel and ferment to double the size;
6.
Turn on the kneading program of the bread machine again for about 5 minutes;
7.
Take out 15 equal portions of the dough, each about 80 grams, and round them separately;
8.
Add enough cold water to the steamer, put the kneaded steamed buns on top, cover the lid for the second proofing for 20 minutes, take out 15 equal portions of the dough, each about 80 grams, and round them;
9.
The state of the second proofing was plump and soft, obviously larger in size, and the dough rebounded slightly when pressed gently with your fingers;
10.
Bring to a boil with cold water, and then count for 20 to 25 minutes (the smell of sesame is floating all over the room...);
11.
Turn off the heat and simmer for 3 minutes;
12.
Finished picture
13.
Finished picture
14.
Finished picture
15.
Finished picture
Tips:
The black sesame seeds need not be crushed too much with a blender, just break the shell. Baking powder is not necessary. White sugar can be added or subtracted according to your own preferences. I am steamed buns in an electric steamer. I never worry about the size of the fire. If you use gas, it will be medium fired.
