How to make black sesame filling?

For people who are often troubled by gray hair, black sesame is indeed a tonic that helps darken hair. Moreover, black sesame can be used as a supplementary ingredient in various dishes, greatly enhancing the taste of the dishes. For example, black sesame filling is a popular way to eat black sesame. Especially in mooncakes, adding black sesame can give the mooncakes a unique sesame flavor. So, what is the method of making black sesame filling?

To make delicious sesame filling, there are several key points:

1. Wash the sesame seeds to remove the sand, fry them in a pan over low heat, and then grind them into fine powder. There is cooked sesame powder on the market. Although it is not as fragrant as the freshly ground one you make yourself, it is just as effective and convenient and saves effort.

2. The ratio of sesame powder to sugar is very important. Too little sugar will make the filling rough and not sweet enough, while too much sugar will make it too greasy. My favorite ratio of sesame powder to sugar is 3:2. Feel free to increase or decrease according to personal taste.

3. Be sure to add a little oil to the sesame filling. The most fragrant is lard. My late grandmother liked to add a little pickled pork fat. 8 However, Jim and his daughter thought pork was too fatty, so I had to discard it and use a little sesame oil and rapeseed oil instead. Don't use too much oil, just mix the sesame filling into wet granules.

4. In order to enhance the flavor of the sesame filling, I also took the initiative to add a large spoonful of finely chopped ginger to the filling.

[Main ingredients] Flour, baking powder, sugar, salt, sesame oil/rapeseed oil/lard, cooked black sesame powder, ginger, milk

【step】

1. Add a little sugar, salt and warm water to the baking powder as per the instructions. Heat milk (milk makes the flour whiter, or water can be used instead) in a microwave until warm, and pour it into the flour along with the fermentation water.

Mix into a dough slightly softer than dumpling dough, and knead by machine or by hand until smooth. Cover the dough with a damp cloth or plastic wrap and let it rise until it doubles in size. If it does not bounce back when pressed with a finger, then it is ready. After the dough has risen, knead it again to make it more chewy.

2. Chop the ginger into fine powder (the finer the better) and add it to the cooked sesame powder. Mix sesame powder, sugar and oil in a ratio of 3:2:1. If there is no cooked sesame powder, you can wash the raw sesame seeds to remove the sand, fry them in a pan over low heat, and then grind them into fine powder.

3. Take out a small piece of fermented dough, divide it into small pieces, use a rolling pin to roll it into a dough sheet that is thick in the middle and thin around the edges, put the filling in the middle, fold it one by one, and knead it in one direction to form buns. Cover the buns with a damp cloth and let them rise for 20 minutes.

4. Wet kitchen paper with water and place it on the steamer. Arrange the buns on a piece of kitchen paper, leaving some space between them. Bring cold water to a boil, steam for 8 minutes (calculated after the water boils), turn off the heat, and simmer for another 3 minutes. When you switch to cooking the second pot, remember to steam it with cold water as well.

The buns are out of the oven!

No bleached flour is used, so the buns are not very white.

However, making your own buns is healthier and more reliable!