1. First weigh out 200 grams of pastry flour
2. Then weigh out 20 grams of high-gluten flour for later use
3. Then weigh out 25 grams of sugar
4. Weigh out 30 grams of black sesame seeds and crush them with a grinder
5. Put all the powders, sugar and black sesame seeds into a clean, oil-free and water-free basin.
6. Then weigh out 10 grams of coconut oil
7. Pour the weighed coconut oil into the flour
8. Then weigh out one gram of yeast and dissolve it with warm water
9. Pour the melted yeast water into the flour
10. Use chopsticks to beat it all up and mix well
11. Pour the weighed milk into the flour several times
12. Use chopsticks to beat the flour and milk and mix well until there is no dry powder
13. Knead it into a rough dough
14. Then transfer the preliminarily kneaded dough to the panel and knead the dough with the base of the palm like the clothes shown in the picture until the dough is smooth.
15. The kneaded dough is like this, it's very delicate and smooth
16. Weigh the whole dough and cut it into about 39 grams each (my dough can be divided into 10 small doughs)
17. After the dough is all divided, take out a small ball and use the root of your thumb to knead the dough and cover the rest with a basin.
18. After finishing kneading the dough smoothly, drag it with both hands and close it down to form a round shape (the cutie who often organizes the bread dough in this step may be quite familiar)
19. Then stick a little hand powder on the bottom of the dough and make a nest with your hands. Put the dough inside and roll on the panel.
20. The rolled dough is smoother, the bottom is folded inward
21. Then we use the little fingers of both hands to organize it from the base of the palm
22. Put the finished steamed buns into the steamer, add warm water and cover the lid to ferment for 30-40 minutes
23. When we see that the steamed bun has been fermented to twice the size of the past, it will be fermented.
24. After the water is boiled, steam the steamed buns in the pot on medium heat for 10 minutes (when steaming, you can separate two or three minutes and uncover the lid to deflate to prevent the steamed buns from expanding too much and collapse after being out of the pot), then turn off the heat and simmer for 5 minutes Out of the pot
25. The steamed buns are quite plump and smooth as shown in the picture.
Tips:I use pastry flour here. The cute ones who don’t have pastry flour can use other low-gluten flours. They are the same.
