How to make black sesame butterfly steamed buns

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  1. Fry black sesame seeds over low heat until cooked.Then beat into powder

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  2.Weigh the flour and white dough (200 grams of all-purpose flour) ) Black dough (170 grams of all-purpose flour)

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  3. Add water to dissolve the yeast.

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  4. Add 120 grams of yeast water to the white dough, stir evenly, and pour the rest into the black dough Stir evenly

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  5. Knead each dough into a smooth dough that is soft and hard.Cover with plastic wrap for fermentation

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  6. Ferment until twice the size of the original dough

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  7.Take it out and vent it

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  8. Roll out into large rectangles (about 4 mm thick)

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  9. The two kinds of dough are stacked together, and then rolled up from the long side to form a two-color dough roll.

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  10.Divide into small doses of even size



11. Press the middle of the small dose horizontally with chopsticks.

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  12.Place the two small doses side by side, with the indentation facing outward

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  13.Use chopsticks to clamp along the indentation

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  14. Let the raw embryos wake up for about 15 minutes, add cold water to the pot, bring to a boil over high heat, then turn to low heat and steam for about 15 minutes.Turn off the heat and cook for 1 minute.

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  15.Another two-color steamed bun

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  16.Finished product

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  17.Chengbao de Breakfast