Black sesame milk buns

Step 1/5

• 50 g bread flour
• 120 ml water (lukewarm)

• pot (small)
• whisk
• bowl (small)

To make the tangzhong mixture, add some flour and water to a pot over medium heat. Whisk constantly until tangzhong thickens, approx. 5 - 7 min. Transfer tangzhong to a small bowl and set aside to cool.

Step 2/5

• 120 ml milk (lukewarm)
• 7 g active dry yeast
• 50 g sugar
• 55 g unsalted butter
• 1 egg
• 1 tsp salt
• vegetable oil

• stand mixer with dough hook
• bowl (large)
• kitchen towel

Add lukewarm milk to a stand mixer bowl. Add yeast and half the sugar. Mix gently until sugar is incorporated. Let rest for 5 min. so the yeast can activate. Mix on low speed. Then add remaining flour, some butter, egg, salt, and tangzhong. Once ingredients are incorporated, increase the mixing speed and mix until a smooth dough forms. Shape the dough into a ball and drizzle some oil over it. Cover and let rise, approx. 1 hr.

Step 3/5

• 140 g black sesame seeds

• food processor
• bench scraper
• rolling pin

To make the black sesame paste, add black sesame seeds to a food processor and blend until finely ground. Then add remaining sugar and butter and pulse into a smooth paste. On a floured work surface, divide dough into 10 equal pieces. Roll each piece into a small rectangle. Spread some black sesame paste over the dough, leaving a small border around.

Step 4/5

Carefully roll dough into a log, then halve with a knife lengthwise. Braid the two strands together, keeping the filling side up as you braid. Gently stretch the braid and shape into a loose knot, tucking one end underneath the bun and the other end over the top. Repeat this process with remaining dough.