Homemade Black Sesame Buns

Homemade black sesame buns are a delightful treat that combines the rich, nutty flavor of black sesame with soft, fluffy steamed buns. Follow my step by step guide to make these buns.

Course Breakfast

Cuisine Chinese

Prep Time 1 15

Cook Time 17

Servings

Calories 503kcal

Ingredients

Black Sesame Paste:

180 g Cooked Black sesame seeds
50 g Cooked peanuts
70 g Sugar
45 ml Water
70 g Lard

The Black Dough:

300 g Plain flour
30 g Black sesame powder
5 g White granulated sugar
3 g Yeast
180 ml Warm water

The White Dough:

300 g Plain flour
5 g White granulated sugar
3 g Yeast
160 ml Warm water
1 tsp Lard

Instructions

Prepare the Black Sesame Paste

Blend 180g of cooked black sesame seeds into a fine powder, then blend 50g of cooked peanuts into a fine powder as well. Lastly, blend 70g of white granulated sugar into a fine powder. Mix the sesame powder with the powdered peanuts and sugar until well combined.
Add 45ml of water and 70g of lard to the mixture, adjusting the lard to achieve your desired texture.
Mix everything well until you get a smooth paste.
Freeze the paste for about 30 minutes.
Once firm, roll the black sesame paste into balls of approximately 15g each.

Make the Dough (While Freezing the Black Sesame Paste)

Black Dough:
In a large bowl, combine 300g of plain flour, 30g of black sesame powder (ground from black sesame seeds), 5g of granulated sugar, and 3g of yeast.
Add 180ml of warm water and 1 tsp of lard to the mixture.
Knead the ingredients together until you have a smooth dough.
Cover the dough with a lid or plastic wrap and let it rise until doubled in size, which takes about 45 minutes.
After the dough has risen, knead it again to release any trapped air and make it smooth. Divide the risen dough into 12 equal portions.
Roll each portion into a disc with the center slightly thicker than the edges.
White Dough: Follow the same method as the black dough.
In a separate bowl, combine 300g of plain flour, 5g of white granulated sugar, and 3g of yeast.
Add 160ml of warm water and 1 tsp of lard to the mixture.
Knead the ingredients together until you have a smooth dough.
Cover the dough with a lid or plastic wrap and let it rise until doubled in size, which takes about 45 minutes.
After the dough has risen, knead it again to release any trapped air and make it smooth. Divide the risen dough into 12 equal portions.
Roll each portion into a disc with the center slightly thicker than the edges.

Fill and Shape the Buns

Place a 15g ball of black sesame filling in the center of each dough disc.
Fold the edges of the dough over the filling, pinching them together to seal. Make sure the seam is secure to prevent the filling from leaking out during steaming.
Press some sesame seeds on top of each bun for decoration.

Second Proofing and Steaming

Fill a pot with warm water and place the buns in a steamer above the water for faster proofing, about 20 minutes. If it's hot weather, you can let the buns rise naturally.
Steam the buns for 15 minutes after the water comes to a boil.
Turn off the heat and allow the buns to rest for 3 minutes before opening the lid to check.

Nutrition