Black sesame rolls
Overview
How to cook Black sesame rolls at home
Tags
Ingredients
Steps
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Add flour to yeast and water and mix well to form a smooth dough.
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Place the dough in a bowl, cover it, and let it rise in a warm place. In winter I usually put it on the floor next to the heating manifold outlet.
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Ferment naturally until doubled in size.
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Deflate the fermented dough and knead until smooth, then divide into two halves.
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Roll out the dough into two rectangular pieces. Then brush oil on the surface.
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I pre-beaten the black sesame seeds in a food processor and seal them in a bottle for ready use. Then sprinkle black sesame seeds on the dough sheets, sprinkle one dough sheet with sugar and the other with salt, so you have two flavors.
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Roll up separately.
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Cut into two and a half centimeter pieces. I was afraid that it would not be cut evenly and I cut it on the kneading mat because the mat has graduations.
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Cut again and pull them together to form a flower roll.
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Add water to the steamer, brush the pot with oil, place the flower rolls neatly in the pot, cover with the lid and ferment for 20 minutes.
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Finally, steam for 30 minutes, then turn off the heat and take it out to cool down.
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Finally, let’s talk about the problem of insufficient steaming. Some people say to turn off the heat for three minutes and then remove the lid. I always open the lid after turning off the heat, because after turning off the heat, water vapor will catch the steamed buns, causing surface blisters. So I turn off the heat and open the lid. Normally this doesn't happen.
