How to make sesame buns

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  1.Get ready Dough ingredients: add yeast powder to warm water, add 1 teaspoon of flour and powdered sugar and mix well, let it sit for a while; sift the flour into a larger container, add salt and sugar and mix well

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  2. Mix the bubbling mother water and pour it into the flour

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  3.Use chopsticks to mix quickly into a snowflake shape and then knead with your hands

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  4.Knead until there is no dry powder, add lard and knead evenly.Continue kneading until the surface of the dough is smooth.Then pick up the dough and drop it into the basin 10 times.Knead for 1 minute, then drop and knead again 3 times.

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  5.At this time, the dough, hands and basin are all smooth.Round the dough, cover it, and place it in a warm place to ferment.

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  6. During the fermentation time of the dough, you can make sesame filling.Crush the sesame seeds in a food processor and add sugar.Mix the flour well

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  7.Add lard

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  8.Scrape and mix evenly with a spatula

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  9.Shape into sesame balls of the same size, cover with plastic wrap and place in the refrigerator to refrigerate

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  10. It will take about 1 hour for the dough to ferment until it is 2-3 times its original size.Then deflate the dough.Spread some flour together to flatten the dough to deflate it.Knead vigorously.Knead again until the dough is smooth.Follow the same steps as above to knead the dough.Make the dough twice

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  11.Take out the dough, sprinkle some hand flour and knead the dough into a long strip p>

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  12.Cut into small doughs of the same size

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  13.Take a small piece of dough and place it vertically

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  14.Press it with the palm of your hand, and then press it in a circle along the edge

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  15. Refrigerator Take out the sesame ball, place the pressed dough piece in the palm of your hand, and put the sesame ball in the middle

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  16. Slice and close

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  17. Roll the closed bun into a round shape

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  18.Turn the bun upside down, place it on the pad, hold the bun with both hands, and roll it once again

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  19. Place the wrapped buns in the steamer, leave a small gap between each bun, cover it with a lid, let it rest for 30 minutes, add cold water to the pot and put it on the stove over high heat.Turn on the heat and steam for 15 minutes

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  20. Turn off the heat and steam for 5 minutes, then slowly open Cover, the round buns are ready to eat