Black Sesame Steamed Buns

Fluffy, cloud like steamed buns with homemade black sesame filling.

I've been feeling nostalgic for food I used to eat in Taiwan when I was little. Whenever I needed a quick snack, I could just walk down a block to a local market or 7-Eleven and get a steamed bun for $10NT ($0.3 USD). Those steamed buns were always super warm and fluffy, with melt-in-your mouth texture. They could be plain or filled with taro filling, red bean paste, meat and mushroom, custard, or black sesame. I miss those simpler days.

Since I couldn't find any local store that sell black sesame steamed buns to fix my nostalgia, I decided to make my own. Turns out, they are actually pretty easy to make. The recipe may look really long and complicated, but in reality, the prep and cook time is actually short and simple. I will try my best to explain the steps in detail, so you can also make these delicious soft buns for breakfast, lunch, and dinner!

KNEADING BY HAND OR STAND MIXER?

Traditionally, steamed buns are kneaded by hand, which takes extra time and strength. If you have a stand mixer, you can save a lot of energy!

Stand Mixer: In a large mixing bowl, combine milk, yeast, sugar, flour, and oil. Using dough hook attachment, mix on low speed for 5 minutes, then increase to mediums speed and mix for another 5 minutes. Mix until the dough is white and smooth.

Kneading by Hand: Mix yeast and sugar with milk. Stir in flour and mix. Then add oil and start kneading. Use one hand to push the dough then pull it back. Alternating hands, repeat this motion for 10-12 minutes, until the dough is smooth and shiny in appearance. (You should be sweating by then!)

HOW TO MAKE PERFECT SMOOTH BUNS?

First, we need to remove air bubbles in order to get a smoother and chewier bun. To do so, roll the dough into a long log while pushing out the air (1). Then take both ends and fold them toward the center (2). Use the palm of your hand and press down in the middle (3). Repeat the same process again for two more times. You will feel that the dough is becoming more elastic after each time.

After kneading and dividing the dough into 10 equal portions, knead each bun a few times to achieve a smooth and shiny surface.

Use your palm to fold the edge toward the middle (2). Gently press down in the middle. Then slightly rotate and do it a few more times, until all edges are nice and round with no cracks or lines. If you turn the dough upside down, the top will look very smooth (4), and the bottom will look like belly button (3).

COVER THE DOUGH

Always cover the dough with plastic wrap or towel to prevent them from drying. It will be very hard to knead if the dough is dry and the surface will not be smooth.

SESAME FILLING

• Toast: Toast black sesame seed in a pan over medium heat. Keep stirring until you smell the aroma and hear light popping sound.
• Grind: You can use a coffee grinder, blender, or food processor to grind the toasted seeds until smooth. Then add sugar and melted butter and mix until even.
• Chill: Cool sesame filling in the refrigerator for about an hour
• Divide: Divide the chilled sesame filling into 10 equal portions and shape them into balls. Set aside.
• Assemble: Place sesame ball onto the center of the wrapper disc. Press the sesame with your thumb and use your other hand to gather the wrapper onto the top of the filling. The dough sheet will start to form pleats and retain its round shape. Place the assembled bun, pleated side down, onto a cut out parchment sheet or a lined steamer.

PROOFING AND STEAMING

After assembling the buns, let them rest for 30 minutes before steaming. There are a few ways you can tell whether the buns are well fermented:

• The buns should rise to at least 1.5x its original size
• You can smell the yeast
• When you press the dough gently, it bounces back

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Black Sesame Steamed Buns

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★★★★★

5 from 1 reviews

• Prep Time: 1 hr
• Cook Time: 10 mins
• Total Time: 1 hr 30 mins
• Yield: 10 buns 1x

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Description

Soft and fluffy steamed buns with homemade black sesame filling

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Ingredients

Scale 1x2x3x

Black Sesame Filling

• ½ cup + 3 tablespoon (100 g) black sesame seeds
• ⅓ cup (70 g) unsalted butter, melted
• ⅓ cup (70 g) sugar

Dough

• ⅔ cup (160 g) whole milk
• 1 tsp (3 g) active dry yeast
• 2 cups (300 g) all purpose flour
• 1 tbsp (6 g) vegetable oil
• 2 tbsp (30 g) sugar

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Instructions

Black Sesame Filling

1. Toast black sesame seed in a pan over medium heat. Keep stirring until you smell the aroma and hear light popping sound. Transfer to another pan or plate to cool.
2. Using a coffee grinder, blender, or food processor, grind the toasted seed until smooth. Add sugar and melted butter, mix until even. Transfer the filling to the refrigerator and chill for 1 hour.
3. Divide the chilled sesame filling into 10 equal portions and shape them into balls. Set aside.

Bun Dough

1. Stand Mixer: In a large mixing bowl, combine milk, yeast, sugar, flour, and oil. Using dough hook attachment, mix on low speed for 5 minutes, then increase to mediums speed and mix for another 5 minutes. Mix until the dough is white and smooth.

   Kneading by Hand: Mix yeast and sugar with milk. Stir in flour and mix. Then add oil and start kneading. Use one hand to push the dough then pull it back. Alternating hands, repeat this motion for 8-10 minutes, until the dough is smooth and shiny in appearance. (You should be sweating by then!)

2. Take the dough and divide into 10 equal portions (50 g each). Cover with plastic wrap or towel to prevent them from drying.
3. Roll each piece of dough into a log. Then take both ends and fold toward the middle. Press down with the palm of your hand. Repeat this two more times to get rid of air bubbles.
   
4. To ensure that the bun has a smooth surface, use your palm to fold the edge toward the middle (2). Gently press down in the middle. Then slightly rotate and do it a few more times, until all edges are nice and round with no cracks or lines. If you turn the dough upside down, the top will look very smooth (4), and the bottom will look like belly button (3).

   With the belly button side facing you, flatten the dough ball again using your palm (5). Use a rolling pin to roll the ball into a round disc that is thick in the middle and thin on the edges (6).
   

Assembly

1. Place sesame filling onto the center of the disc. Press the sesame with your thumb and use your other hand to gather the wrapper onto the top of the filling. The dough sheet will start to form pleats and retain its round shape. Place the assembled bun, pleated side down, onto a cut out parchment sheet or a lined steamer. Cover it while you repeat the same process with the remaining dough.
   
2. Rest the buns in room temperature for about 30 minutes before steaming. The bun should rise to at least 1.5 to 2 times its original size.

Steaming

1. Prepare the steamer and steam for about 10-12 minutes. Turn off heat and let it rest for 5-10 minutes. Open the lid very carefully and make sure water does not drip onto the buns. Transfer onto a cooling plate. Enjoy!

Storage and Reheating

1. Black Sesame Steamed Buns taste BEST when they are warm and fluffy. If you are not eating on the same day, you can store them in an air tight container in the fridge and microwave for 30 seconds before serving.

• Category: Snack
• Cuisine: Chinese

Keywords: mantou, sesame, steamed buns

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