Black sesame buns are a nutritious and flavorful type of soft, fragrant bread. They’re perfect for a hearty breakfast to kickstart your day or as a snack during leisurely moments.
These buns have a rich sesame aroma that remains just as delicious even after they cool.
In my family, homemade mantou and filled buns are a regular favorite. I often make milk mantou, baozi (filled buns) such as piggy buns, custard buns, Chinese sugar buns and taro buns.
Essentially, mantou are steamed buns without fillings, while baozi have fillings—each with its own unique appeal.
If you prefer buns with fillings, try using a filling of your choice. Here are some suggested fillings, each with detailed preparation steps:
Now, let’s go through the steps to make black sesame buns.
Ingredients
Filling
- 80g toasted black sesame seeds: The primary flavor of these buns, toasting enhances the aroma and makes the nutrients more easily absorbed.
- 30g peanuts: Adds a rich texture and nutty flavor that complements the sesame.
- 40g sugar: Adds sweetness to the filling, adjustable to taste.
- 20g water: Helps blend the filling for a cohesive texture.
- 40g melted lard: Adds moisture and richness, helping the filling set when chilled.
Dough
- 250g flour: Regular flour is sufficient.
- 3g yeast: For leavening, creating a soft and fluffy texture.
- 20g sugar: Adds sweetness to the dough and nourishes the yeast during fermentation.
- 20g black sesame powder: Made from the prepared black sesame and peanuts, adding aroma and nutritional value.
- 140g warm water (35–40°C): Helps activate the yeast for a smooth fermentation process.
Instructions
Step 1: Make the Filling
- Place 80g toasted black sesame seeds and 30g peanuts in a grinder, and grind to a fine powder. Alternatively, use a rolling pin to crush them as finely as possible for a smoother filling texture.
- Transfer the ground mixture to a bowl, add 40g sugar, 20g water, and 40g melted lard. Stir until fully combined, ensuring the sugar dissolves and the lard blends well with the other ingredients.
- Refrigerate the filling until it firms up. Once firm, divide it into 20g portions and roll each into a ball. Set aside.
Step 2: Make the Dough
- In a mixing bowl, combine 250g flour, 3g yeast, 20g sugar, and 20g black sesame powder.
- Gradually add 140g warm water while stirring with chopsticks or a spatula until the flour begins to clump together.
- Knead the dough by hand for about 10–15 minutes until it’s smooth and elastic. This process helps develop the gluten, resulting in a soft dough.
Step 3: Shape the Buns
- Roll the dough into a long rope and divide it into 40g portions. For even steaming, ensure each portion is uniform in size.
- Roll each portion into a ball and use a rolling pin to flatten into a disc, with the center slightly thicker than the edges.
- Place a filling ball in the center of each dough disc. Use your thumb and index finger to gather and seal the edges tightly, preventing leakage during steaming. After sealing, shape each bun slightly taller for a neat appearance.
Step 4: Proof and Steam
- Arrange the buns in a warm place to proof for 30 minutes, or until they’re noticeably puffier and about twice their original size. A warm, humid environment is ideal for proofing.
- Once proofed, steam the buns over boiling water for 12 minutes. Keep the lid on tight during steaming to ensure even cooking.
- Let the buns rest for 2–3 minutes before uncovering the lid to help retain their fluffiness.
Characteristics of Black Sesame Buns
- Rich and Aromatic: Toasted black sesame seeds and peanuts release their full flavors, with lard adding richness. The sesame powder in the dough enhances the aroma, making these buns fragrant and appetizing even when cooled.
- Soft and Fluffy: The yeast-fermented dough is tender, with a light and airy structure that complements the rich filling.
- Nutrient-Rich: Black sesame seeds are packed with protein, vitamin E, and healthy fats, supporting liver and kidney health. Peanuts add protein, fat, and vitamins for a nutritious snack or breakfast.
Try making these fragrant black sesame buns to add a nutritious and delightful option to your table. Following these steps, you’re sure to make delicious and fluffy black sesame buns that your family will love!
Fragrant Black Sesame Buns: A Nutritious and Delicious Breakfast Choice
Black sesame buns are a nutritious and flavorful type of soft, fragrant bread. They’re perfect for a hearty breakfast to kickstart your day or as a snack during leisurely moments.
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Servings: 4
Calories: 474kcal
Ingredients
Filling
- 80 g toasted black sesame seeds: The primary flavor of these buns toasting enhances the aroma and makes the nutrients more easily absorbed.
- 30 g peanuts: Adds a rich texture and nutty flavor that complements the sesame.
- 40 g sugar: Adds sweetness to the filling adjustable to taste.
- 20 g water: Helps blend the filling for a cohesive texture.
- 40 g melted lard: Adds moisture and richness helping the filling set when chilled.
Dough
- 250 g flour: Regular flour is sufficient.
- 3 g yeast: For leavening creating a soft and fluffy texture.
- 20 g sugar: Adds sweetness to the dough and nourishes the yeast during fermentation.
- 20 g black sesame powder: Made from the prepared black sesame and peanuts adding aroma and nutritional value.
- 140 g warm water 35–40°C: Helps activate the yeast for a smooth fermentation process.
Instructions
Step 1: Make the Filling
- Place 80g toasted black sesame seeds and 30g peanuts in a grinder, and grind to a fine powder. Alternatively, use a rolling pin to crush them as finely as possible for a smoother filling texture.
- Transfer the ground mixture to a bowl, add 40g sugar, 20g water, and 40g melted lard. Stir until fully combined, ensuring the sugar dissolves and the lard blends well with the other ingredients.
- Refrigerate the filling until it firms up. Once firm, divide it into 20g portions and roll each into a ball. Set aside.
Step 2: Make the Dough
- In a mixing bowl, combine 250g flour, 3g yeast, 20g sugar, and 20g black sesame powder.
- Gradually add 140g warm water while stirring with chopsticks or a spatula until the flour begins to clump together.
- Knead the dough by hand for about 10–15 minutes until it’s smooth and elastic. This process helps develop the gluten, resulting in a soft dough.
Step 3: Shape the Buns
- Roll the dough into a long rope and divide it into 40g portions. For even steaming, ensure each portion is uniform in size.
- Roll each portion into a ball and use a rolling pin to flatten into a disc, with the center slightly thicker than the edges.
- Place a filling ball in the center of each dough disc. Use your thumb and index finger to gather and seal the edges tightly, preventing leakage during steaming. After sealing, shape each bun slightly taller for a neat appearance.
Step 4: Proof and Steam
- Arrange the buns in a warm place to proof for 30 minutes, or until they’re noticeably puffier and about twice their original size. A warm, humid environment is ideal for proofing.
- Once proofed, steam the buns over boiling water for 12 minutes. Keep the lid on tight during steaming to ensure even cooking.
- Let the buns rest for 2–3 minutes before uncovering the lid to help retain their fluffiness.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.
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Nutrition
Calories: 474kcal | Carbohydrates: 70g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 8mg | Potassium: 247mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 263mg | Iron: 7mg
