Sesame Bun Recipe (麻蓉飽) with Papa Fung

Описание: A steamed soft and fluffy bun with a sweet sesame paste filling. We made it with both black and white sesame using the traditional method.

Timestamps:
0:00 Intro
00:19 Part 1: Filling
1:59 Part 2: Bun
4:30 Part 3: Assembly
5:20 Finale

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SESAME BUN RECIPE
This recipe makes around 17 sesame buns.

[ INGREDIENTS ]
FILLING
**200g Black/White Sesame ** EDIT
**100g Unsalted Butter ** EDIT
80g Sugar
A Pinch of Salt (Optional)

BUN
Main Dough:
400g Pastry Flour
80g Sugar
5g Baking Powder
1tsp Lard
200ml Water
5g Yeast

Oil Dough:
20g Pastry Flour
10g Lard

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[ DIRECTIONS ]
FILLING
1. Pan fry sesame seeds (black or white for your liking) in low heat until it is brown and fragrant. Make sure you are constantly stirring or it will burn. Set aside to cool.
2. Grind the roasted seeds up, mix with room temperature butter and sugar. Set aside in the fridge for 30 minutes.
3. Roll the seeds up into small balls and set aside in the fridge while you make the bun.

BUN
1. Bloom your yeast by combining yeast with 5g of sugar and mixing in some warm water. Set aside for it to foam and bloom.
2. Main Dough: Place pastry flour, sugar and baking powder in a mixing bowl, then mix it up. Add in the bloomed yeast and water (a little bit at a time) and continue mixing. Once everything is joined together, add in lard and mix until combined. Take the mixture out of the mixing bowl and start kneading until the dough is smooth, wrap it up and set aside for 15 minutes.
3. Oil Dough: Combine pastry flour with lard and knead until smooth. Set aside.
4. Take the main dough out, knead it a few more times, then separate it in half. Take one of the halves, roll it out into a sausage shape, then divide it up into small even pieces. Repeat for the other half of the dough.
5. Repeat the previous steps to the oil dough, make sure you have the same amount of oil dough pieces as the main dough.
6. Place the oil dough on top of the main dough, press it together, then roll it out flat into a rectangle, then roll it up into a log, squish it and fold it in three times. Set aside.
7. Use your palm and flatten the dough, then roll it out into discs (the middle of the disc should be thicker and the sides should be thin).

ASSEMBLY
1. Place sesame ball in the centre of the dough disc and wrap the dough around the sesame filling. Pinch the sides to seal the ball and place the folded side on a piece of parchment paper. Let it sit for 1.5 hours for it to set.
2. Boil some water, place the buns in and steam for 8 minutes.

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麻蓉飽食譜
這食譜份量可以做十七隻。

[ 食材 ]
餡
*200g 黑/白 芝麻*
*100g 無鹽牛油*
80g 糖 少許鹽

飽
主要粉糰:
400g 餅麵粉
80g 糖
5g 發粉1stp 豬油
200ml 水
5g 依士

油皮:
20g 餅麵粉
10g 豬油

[ 制作 ]
餡
1. 用白鑊慢火炒香芝麻，要耐心慢火炒以免燶，炒香𢓭放置一旁待涼。
2. 磨碎芝麻混合糖和室温牛油，放入雪柜雪實。
3. 雪硬取出分成小球再放入雪柜待用。

飽
1. 将依士和糖混合，用暖水浸泡以激活。
2. 主要粉糰: 将麵粉，糖和發粉先混合，加入已激活的依士，逐少加水馒速搞伴，中途加入豬油搞匀，取出粉糰搓至滑身，用保鲜膜包裹醒約十五分鐘。
3. 油皮: 麵粉和豬油搓勻備用。
4. 取出粉糰搓滑分開二份，搓成長條，分成小粒。
5. 將油粉糰分成和主粉糰同等份量的小粒。
6. 將油粉放在主粉糰面壓在一起，用棒碌長形，卷起壓平摺三摺放置一旁，蓋好以免乾。
7. 用掌壓扁粉糰用檊木棒壓成圆形，外面薄中間厚些。

组合
1. 將餡料放粉皮中間搯實收口，收口放在飽紙上放置一旁醒發一個半小時。
2. 水滚計蒸八分鐘即成。

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Music/Sound Credits:
Imagine (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ