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
- 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.
Step 5/5
- oven
- baking sheet
- parchment paper
- pastry brush
Preheat the oven to 180°C/350°F. Transfer buns to a parchment-lined baking sheet and cover with a dish towel. Let proof for approx. 20 min. When ready to bake, brush the buns with some milk. Bake for approx. 15 - 20 min. or until golden brown. Let cool before serving. Enjoy!