Ingredients
-
500g low-gluten flour
-
500g sugar
-
5g baking powder
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5g yeast
-
25g bread improver
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225g water
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20g sesame paste
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10g white sesame
Directions
Tips
- When kneading the dough, sprinkle with dried flour powder to prevent sticking.
- You can replace sesame paste with minced pork or lotus paste.
Steps
|
1
Done
5 minutes
|
Mix low-gluten flour and baking powder. Pour into a circle on a clean work surface. Add sugar, yeast, bread improver, and water in the middle area. Stir well until sugar melt. |
|
2
Done
5 minutes
|
Stir in flour powder to make it into a dough. |
|
3
Done
5 minutes
|
Knead the dough until smooth and tender. |
|
4
Done
25 minutes
|
Use a plastic wrap to cover the dough, let it rest for 20 minutes. |
|
5
Done
5 minutes
|
Divide the dough into small doughs, about 30g each. Use a rolling pin to flatten the dough into bun skins. |
|
6
Done
5 minutes
|
Use bun’s skin to wrap the sesame paste as the stuffing. |
|
7
Done
5 minutes
|
Make it into buns. Coat with white sesame. |
|
8
Done
10 minutes
|
Place the buns into a steamer. Use high heat to steam until cooked. Allow cooling to room temperature. Add oil into a pot, preheat the oil to 150 degrees. Fry the buns until golden brown. Serve. |
