Ingredients
- 225 gm bread flour
- 25 gm cake flour
- 3 gm instant dry yeast
- 10 gm milk powder
- 50 gm caster sugar
- 1/2 tsp salt
- 60 ml water, about 36C/97F
- 80 ml milk, about 36C/97F
- 1 egg
- 30gm black sesame powder (or 20gm black sesame powder + 10h black sesame seed)
- 30 gm butter, softened at room temperature
- whisked egg, for egg wash
Steps
- Mix all ingredients (except butter) in a breadmaker or knead by hand. When all the ingredients come together, knead in butter until the dough passes the thin membrane test.
- Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof untill it's doubled in size, about 1 hour.
- Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions.
- Knead each into a roll shape.
- Place them evenly in a lightly greased baking tin.
- Cover with plastic wrap and let it proof until doubled in size, about 45 minutes.
- About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F.
- Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes.
- Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.
- Happy baking:)
