How to make black sesame double-color steamed buns

Food requires nutritional balance. Not only will you not gain weight, but it will also help you maintain a slim and healthy body. For those friends who are trying to lose weight, please take a look. Today, the editor will introduce to you the method of making black sesame two-color steamed buns.

1. White dough: milk powder, yeast, flour, warm water. Dissolve the yeast in warm water, add an appropriate amount of milk powder to the flour, and add a little sugar if you want it to be sweeter. (In this picture, some warm yeast water has been added to the flour. I didn’t measure it because I don’t have an electronic scale. The amount of yeast I used was based on experience.)

2. Add warm yeast water and appropriate amount of water or milk to the flour, and use chopsticks to stir it into flakes without dry powder.

3. Knead into a smooth dough, cover with plastic wrap or damp gauze and place in a warm place to ferment until it doubles in size.

4. Wash the black sesame seeds (see below for methods) and dry-fry until cooked. Crush the house plastic bag with a rolling pin.

5. Add flour to the black sesame seeds (my ratio is close to 1:1, you can also add a little more flour, but too much flour will reduce the aroma of black sesame seeds and lose the original meaning of multi-grain taste), a small amount of sugar, milk powder, yeast dissolved in warm water and add, add milk or appropriate amount of warm water depending on the surface, make a smooth dough, cover the surface with plastic wrap and place in a warm place to ferment.

6. The risen dough should not bounce back when pressed with a finger (I forgot to take a picture), and should be honeycomb-shaped inside when broken open.

7. Fully exhaust the air and knead the dough into the size before fermentation. Keep kneading. The more you knead, the smoother the steamed buns will be. Knead for 15 to 20 minutes~ (This is also the secret to prevent the surface of the steamed buns from collapsing, shrinking or wrinkling)

8. Use a knife to cut the dough from time to time to check the condition inside the dough. When there are basically no bubbles inside after cutting, and the bubbles are small and densely arranged, then it is kneaded well.

9. Roll out the dough into a sheet about one centimeter thick. I rolled it thinner.

10. Use a knife to cut off the edges and cut into a rectangular slice for later use. (Knead the cut edges into a ball for later use)

11. Similarly, start kneading the black sesame dough after it has fermented to twice its size (I am lazy because the black sesame is wrapped inside, so I don’t have to worry about the surface being uneven, so I can knead it for a few minutes less, but I also need to fully exhaust the air so that the steamed buns taste good)

12. Cut the dough with a knife to see inside

13. Cut the dough with a knife to see inside

14. Roll the dough into a sheet and cut off the edges to make it a rectangular sheet of basically the same size as the white dough. (Knead the cut edges into a ball for later use)

15. Roll the dough into a sheet and cut off the edges to make it a rectangular sheet of basically the same size as the white dough. (Knead the cut edges into a ball for later use)

16. Brush a layer of water on the white dough and put the black sesame dough on it.

17. Brush a layer of water on the white dough and put the black sesame dough on it.

18. Roll up from one side

19. Roll up from one side

20. Roll it up and brush water on the sealing part to make it fit tightly. That is, when curling it for the last time, brush water on the uncurled side. The purpose of brushing water is to prevent it from falling apart.

21. Use a knife to cut the pieces to ensure uniform size

22. Shape the corners

23. Put it in the pot for secondary fermentation for 20 minutes. Place a cloth on the steamer and apply a thin layer of flour on the bottom of the steamed buns. After 20 minutes, steam over medium-low heat. If the lid and the pot are not sealed well, place a piece of kitchen paper on the edge of the pot and then cover the lid. Steam for fifteen to twenty minutes, depending on the size of your buns.

24. It’s ready to serve. After steaming, take it out, let it cool and freeze it. Steam again before eating.

25. Internal structure

26. This is steamed purple sweet potato mixed with a small amount of black rice flour. Will post pictures later.

27. It’s my first time to steam the pumpkin, hehe. Ugly but tastes good.

It is not difficult to make black sesame two-color steamed buns. You should be able to see it from the steps described above. Now, you can go to the kitchen and try it. Only after you put in the effort will you discover how delicious this dish is.