Cantonese dim sum---Sesame peanut walnut buns

Overview

How to cook Cantonese dim sum---Sesame peanut walnut buns at home

The stuffing is ready.
Grind the filling ingredients into powder with a blender and stir-fry until fragrant.
Remove from the pot and pour into a bowl, add sugar and stir evenly.
For flour, add yeast powder into warm water and stir evenly.
Pour into bread machine and mix evenly. Stir into dough.
The dough will rise until it doubles in size.
Knead the risen dough evenly.
Knead into long strips.
Cut the kneaded dough into evenly sized dough pieces.
Use a rolling pin to roll out the dough into a thick center and thin edges and add the filling.
Hold the bottom with your left hand, gently turn the dough, and pinch out pleats with your right hand. A bun is wrapped.
Wrap the buns and leave the raw embryos to rise for 20 minutes.
Brush a layer of oil on the steaming tray and steam over high heat for 20 minutes.
Steamed buns. Enter the plate.