Black Sesame Steamed Bun Recipes

BLACK SESAME SEED JAPANESE STEAMED BUNS

Steps:

• Line 6 ramekins with muffin baking paper cups
• Sift flour and baking powder and set aside.
• Place black sesame seed paste, sugar and egg in a large mixing bowl.
• Combine them all together with a whisk.
• Add milk gradually, a little at a time and mix well after each addition.
• Add sifted flour and baking powder to the sesame seed paste bowl.
• Combine sesame seed paste mixture and flour with a whisk. Ensure you do not over mix it. Continue to mix until it is just combined.
• Using an ice cream scoop, divide the mixture evenly to the lined ramekins.
• Steam the mixture in a steamer for 12 minutes.

BLACK SESAME WHOLE WHEAT STEAMED BUNS

Steps:

• Sift flour with baking powder. Stir in salt. Dissolve yeast and sugar in water, then mix with flour and knead. If using a stand mixer, knead with the dough hook for 10 minutes, then by hand on a lightly floured surface until smooth.
• Set the dough in an oiled mixing bowl and loosely drape with a wet cloth or plastic wrap.
• Let the dough sit for 2 hours until doubled in size.
• Toast the sesame seeds in a heavy-bottomed pan over medium-low heat, stirring constantly, until they begin to smell fragrant. Remove from pan immediately.
• Combine sesame seeds with sugar in the food processor and grind for 30 minutes or until it's smooth. Keep scraping the mixture down. After 15 minutes you can start adding water a little at a time.
• Punch the dough down. Stretch and roll it into a long rope, then slice it into 1/2 inch thick circles. Flatten each circle with your palm. I do this in small batches while keeping everything else covered with a damp cloth or plastic wrap.
• Roll each piece of dough into a 4 inch circle on a lightly floured surface. Rolling the edges thinner than the center. If you don't have a rolling pin just stretch the circle out, then press the edges thinner with your fingertips.
• Place a dollop of black sesame filling, about 2 teaspoons, in the center of each wrapper. I use a teaspoon, not the measuring kind but the kind you actually use to stir tea and coffee.
• Begin crimping by pinching a small fold of the outer edge together. Working in one direction, keep folding and pinching the edges together in one continuous pleat so that eventually you come full circle. Leave a small opening near the top or if it looks too big to you, pinch it closed and twist.
• Let the wrapped buns rise again under a damp cloth or plastic wrap for at least 30 minutes.
• Cut squares of parchment paper and lay them down in steamer racks. Place each baozi on a square of parchment paper, then steam over simmering water for 10 minutes. Turn off the heat but keep the lid on! Wait 10 more minutes, then remove the lid.
• Serve warm. I keep the parchment paper on until I'm ready to eat one. It makes for easier packing and re-steaming.
• After the first day, store the baozi in the fridge and steam for 5 minutes to reheat. The second time you steam it, you can remove the lid immediately. These will also keep in the freezer very well. You don't need to defrost them. Simply steam for 10 minutes.

CHINESE STEAMED BUNS

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

ZHIR MA BAO (BLACK SESAME FILLING FOR BUNS)

Steps:

• Toast sesame seeds very lightly (be careful, black sesame becomes very bitter if overtoasted.).
• Add 1/4 cup sugar to the boiling water, dissolve.
• Combine 1/4 cup remaining sugar, sesame seeds, and 1 tbs peanut oil in a blender or masher.
• Process or crush to desired fineness - it can be anything from a gritty paste to a smooth filling.
• Add the hot water and remaining 1/4 cup of sugar and the remaining 1 tbs oil during the grinding process to adjust sweetness, consistency, and smoothness to taste.
• NOTE: This recipe should yield a very sesame-flavored, gritty paste after 5 - 10 minutes of start-stop processing without any extras.

CHINESE STYLE BLACK SESAME NAI HUANG BAO RECIPE (STEAMED CUSTARD BUNS)

Steps:

• To prepare Black Sesame Nai Huang Bao Recipe (Chinese Steamed Custard Buns), firstly make the filling of custard.
• Take custard powder in a bowl. Add milk powder to the bowl.
• Add coconut milk. Break in the eggs. Also, add condensed milk.
• Whisk the mixture to make it a lump free mixture.
• Add melted butter and whisk.
• Grease a plate or container which you can keep for steaming.
• Sieve and pour the mixture into the vessels, to make it lump free.
• Preheat the steamer with water till water starts bubbling.
• Carefully place the stand and close the lid to steam for 12-15 minutes.
• Take the plates off the steamer and fork up the custard thoroughly and try to mash with the back of spoon.
• After it has come to room temperature and little easy to handle. Take a handful in your fist and squeeze it together to form a sort of ball. It will not be easy for it to make it into a ball but as much as you squeeze it will come together. Your filling is ready. Keep it in the refrigerator if not using at that time.
• For the bao dough (bun), grind black sesame seeds into powder. Add the sesame powder to the All Purpose Flour in a bowl.
• Add instant or dry active yeast in lukewarm water and gently stir.
• Add sugar to it and let it activate.
• Add vegetable shortening to the flour along with yeast water and knead into a soft supple dough.
• Cover the dough with cling wrap and let it rise for 45 minutes or so till it has doubled up.
• Divide the dough into 18-20 parts and roll into a ball.
• Take each ball and roll it into a thin disk and place one ball of custard in its center. Close from all the ends and give it a bun shape. Place it on a greased baking sheet seam side down to rest for another 15-20 minutes.
• Grease the slotted plate. Steam them in the steamer by placing a sieve or slotted plate for them to cook in steam. Keep a 2 inch distance between the baos/buns for they will rise on steaming.Close the lid. Steam for 10-12 minutes.
• Bring them to room temperature and serve Black Sesame Nai Huang Bao during tea-time with green tea or kadak chai which will your evening time special.

BLACK SESAME STEAMED BUN

Steps:

• View Step-by-step Cooking Method Step 1 1. Place water, yeast, sugar, oil into TM bowl to mix. 30 seconds, 37 celcius, speed 3.2. Add sesame powder, pao flour and salt. 30 seconds, speed 0-6.3. Turn knob to close lid position, knead the dough on the interval speed by pressing knead button. (remove MC).4. Shape the dough into desire form put in varoma tray. Set aside for about 30minutes to rise. 5. Steam using TM for about 18 minutes