When I first made these peanut sesame buns, I knew I had stumbled upon something truly special. The soft, fluffy dough paired with the rich, nutty filling creates a delightful combination that’s perfect for any occasion. Trust me, you’ll want to make a double batch!
The Perfect Combination of Texture and Flavor
Before I started making buns, I always wondered how store-bought buns achieved such perfect fluffiness and smooth surfaces.
After experimenting with recipes like my red bean paste buns and black sesame buns, I’ve uncovered the secrets to making homemade buns that are not only fluffier but also far more flavorful.
Honestly, once you’ve tasted buns fresh out of your own steamer, you’ll never want to settle for store-bought again.
These peanut sesame buns, with their pillowy texture and aromatic filling, are among my favorites.
When I made these, my husband couldn’t help but admire their golden appearance, saying, “These look amazing!” One bite later, he was completely sold.
My kids? They devoured three each without hesitation! Nothing beats the joy of seeing my family enjoy a batch of buns I made from scratch—it’s moments like these that make baking so worthwhile.
Tips for Perfect Peanut Sesame Buns
The Secret to Fluffy, Smooth Buns
Achieving perfectly fluffy and smooth buns requires attention to detail, especially during the kneading process. A well-kneaded dough is the foundation of soft, pillowy buns. Knead until the dough is smooth and elastic—this extra effort makes all the difference.
What to Do with Leftover Filling
If you have leftover filling, don’t let it go to waste! It’s perfect for black sesame tang yuan, adding a rich and nutty flavor to this classic dessert.
Why You‘ll Love This Recipe
- Delicious Nutty Filling: The combination of peanuts and sesame seeds creates a deeply aromatic and flavorful filling.
- Soft and Fluffy Texture: These buns are perfectly pillowy thanks to a simple dough recipe that rises beautifully.
- Beginner-Friendly: This recipe is straightforward and easy to follow, even for those new to making buns.
- No Special Tools Needed: All you need is a steamer and basic kitchen tools to make this delicious treat.
- Great for Sharing: These buns are perfect for family meals or as a festive treat during Chinese New Year.
Ingredients
Dough
- 500g all-purpose flour
- 5g yeast
- 10g sugar
- 270g warm water
- 15g lard
Filling
- 200g toasted black sesame seeds
- 60g toasted peanuts
- 80g sugar
- 50g water
- 80g lard
Instructions
1. Make the Dough
- In a large bowl, combine 500g all-purpose flour, 5g yeast, and 10g sugar. Mix well.
- Gradually pour in 270g warm water while stirring until the mixture comes together as a shaggy dough.
- Add 15g lard and knead the dough by hand for about 8–10 minutes, or until it becomes smooth and elastic.
- Place the dough in a clean bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size (approximately 1 hour).
2. Prepare the Filling
- In a food processor, blend 200g toasted black sesame seeds, 60g toasted peanuts, and 80g sugar into a fine powder.
- Transfer the mixture to a bowl. Add 50g water and mix until evenly moistened.
- Stir in 80g lard until the filling becomes smooth and cohesive.
- Chill the filling in the freezer for 15–20 minutes to firm it up, then shape it into 15g balls for easy wrapping.
3. Assemble the Buns
- After the dough has risen, transfer it to a lightly floured surface and knead briefly to remove air bubbles.
- Divide the dough into portions weighing about 40g each. Roll each portion into a smooth ball.
- Flatten each ball into a disc, place a 15g filling ball in the center, and gather the edges of the dough to seal the filling inside. Pinch the seams tightly and shape into a smooth bun.For detailed folding techniques, check out my guide on How To Fold Bao.
4. Proof and Steam
- Place each bun on a piece of parchment paper and arrange them in a steamer basket, leaving some space between each bun.
- Let the buns proof for 20 minutes in a warm place, until they increase in size and spring back when lightly pressed.
- Sprinkle some black sesame seeds on top for decoration, if desired.
- Steam the buns over boiling water for 12 minutes.
- Turn off the heat and let the buns rest in the steamer for 3 minutes before opening the lid to prevent them from collapsing.
Frequently Asked Questions
Q: Why Use Lard in the Dough?
A: If you’ve followed Nana with Chopstick, you’ll know that I love using lard in my dough recipes. Lard is a traditional ingredient in many Chinese pastries and buns, and it brings unique benefits:
- Softer Dough: Lard makes the dough easier to work with, enhancing its pliability.
- Better Texture: Buns made with lard are fluffier and have a delicate, tender texture.
If you don’t have lard on hand, don’t worry—vegetable oil, like corn oil, is a great alternative. But if you’re curious about how to make lard at home, I’ve got a step-by-step recipe for you in How to Make Lard.
Q: How should I store leftover buns?
A: Store the buns in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 5 minutes before serving.
Q: Can I freeze these buns?
A: Absolutely! Place the steamed buns in a freezer-safe bag and freeze for up to 2 months. Reheat directly from frozen by steaming for 8–10 minutes.
Q: What if I don‘t have a steamer?
A: You can use a makeshift steamer by placing a heatproof plate on an inverted bowl inside a large pot with boiling water.
Peanut Sesame Buns Recipe
Ingredients
Dough
- 500 g all-purpose flour
- 5 g yeast
- 10 g sugar
- 270 g warm water
- 15 g lard
Filling
- 200 g toasted black sesame seeds
- 60 g toasted peanuts
- 80 g sugar
- 50 g water
- 80 g lard
Instructions
Make the Dough
- In a large bowl, combine 500g all-purpose flour, 5g yeast, and 10g sugar. Mix well.
- Gradually pour in 270g warm water while stirring until the mixture comes together as a shaggy dough.
- Add 15g lard and knead the dough by hand for about 8–10 minutes, or until it becomes smooth and elastic.
- Place the dough in a clean bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size (approximately 1 hour).
Prepare the Filling
- In a food processor, blend 200g toasted black sesame seeds, 60g toasted peanuts, and 80g sugar into a fine powder.
- Transfer the mixture to a bowl. Add 50g water and mix until evenly moistened.
- Stir in 80g lard until the filling becomes smooth and cohesive.
- Chill the filling in the freezer for 15–20 minutes to firm it up, then shape it into 15g balls for easy wrapping.
Assemble the Buns
- After the dough has risen, transfer it to a lightly floured surface and knead briefly to remove air bubbles.
- Divide the dough into portions weighing about 40g each. Roll each portion into a smooth ball.
- Flatten each ball into a disc, place a 15g filling ball in the center, and gather the edges of the dough to seal the filling inside. Pinch the seams tightly and shape into a smooth bun.For detailed folding techniques, check out my guide on How To Fold Bao.
Proof and Steam
- Place each bun on a piece of parchment paper and arrange them in a steamer basket, leaving some space between each bun.
- Let the buns proof for 20 minutes in a warm place, until they increase in size and spring back when lightly pressed.
- Sprinkle some black sesame seeds on top for decoration, if desired.
- Steam the buns over boiling water for 12 minutes.
- Turn off the heat and let the buns rest in the steamer for 3 minutes before opening the lid to prevent them from collapsing.
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