Black Sesame Buns
A recipe for Black Sesame Buns inspired by our time in Yokohama, Japan! These buns are filled with a sweet black sesame mixture and steamed until light and fluffy.
Servings 8 Buns
Ingredients
Black Sesame Paste:
- 1 cup (120 grams) roasted black sesame seeds
- 1/4 cup (50 grams) granulated sugar
- 1/4 teaspoon salt
- 1/4 cup (60 milliliters) canola oil
Buns:
- 1 teaspoon active dry yeast
- 1/4 cup (60 milliliters) lukewarm water 105-115˚F, 40-46˚C
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1/2 teaspoon baking powder
- Pinch salt
- 1/2 cup (120 milliliters) lukewarm milk 105-115˚F, 40-46˚C
Panda Faces:
- 1/2 cup (62 grams) all-purpose flour
- 2 tablespoons (12 grams) black cocoa powder
- 1/4 cup (60 milliliters) lukewarm water 105-115˚F, 40-46˚C
Instructions
To make the Black Sesame Paste:
- Place the roasted black sesame seeds, sugar, and salt in the bowl of a food processor.
- Pulse the mixture until the texture becomes coarse.
- Turn the food processor on and while it is running, slowly pour in the canola oil until combined and a smooth paste forms.
- Transfer the mixture to a medium bowl, cover, and refrigerate until ready to fill the buns.
To make the buns:
- In a small bowl, sprinkle the yeast over the lukewarm water. Stir briefly to combine and allow to sit until frothy, about 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, baking powder, and salt.
- Slowly mix in the frothy yeast with water and the milk to form a dough.
- In the mixer or on a lightly floured surface, knead the dough well until soft and smooth (10-12 minutes by hand, 6-9 minutes with the mixer).
- Transfer to a bowl and cover with a towel or plastic. Allow to rest at room temperature until doubled, about 1-2 hours.
To make the Panda Faces:
- In a medium bowl, combine the flour and black cocoa powder.
- Make a well in the center.
- Slowly add water to form a dough. If too wet, add a little more flour. If too dry, add a little more water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes.
- On a piece of parchment (only add flour if absolutely necessary to prevent sticking), roll the rested piece of black dough into a thin sheet about 1/16th inch (1.5 millimeters) thick.
- Use a small oval cutter or a sharp knife to cut out 16 oval shapes for the panda faces. If desired use a smaller circle cutter to cut out eyes from each oval.
- Use a small half-circle cutter or a sharp knife to cut out 16 ears for the panda faces.
- Set the cut out pieces aside on parchment and cover with a towel until ready to assemble.
To assemble:
- Cut out 8 individual 4 inch (10 centimeter) squares of parchment.
- Once doubled in size, transfer the dough to a lightly floured surface.
- Divide the dough into 8 equal pieces. Form each piece into a smooth ball. Cover any pieces you aren't currently using with a towel.
- Use a rolling pin to roll a ball into a circle about 4 inches (10 centimeters) wide, keeping the center thicker than the edges.
- Use a small cookie scoop or spoon to add a tablespoon of the black sesame paste to the center of the circle.
- Pleat the edges over the filling and pinch the tops together to seal, twisting gently.
- Place the sealed bun on one of the cut out squares of parchment, sealed side down, then repeat with remaining dough and filling.
- Lightly wet the back of each cut-out panda piece with a little water and gently press down on the prepared buns to make the panda faces.
- Cover the buns with a towel and set aside for 30 minutes at room temperature, until puffed.
- Fill a wok with water, keeping it low enough to not touch the bottom of the steamer. Bring the water to a boil, then reduce heat to medium.
- Arrange the puffed buns on the parchment into two steamer baskets about 2 inches (5 centimeters) apart, cover with the top, then place over the water.
- Steam the buns for 12 minutes.
- Turn off the heat and allow to cool for 5 minutes untouched in the steamer before removing the lid.
- These Black Sesame Buns are best served warm.