Black Sesame Rolls are a delightful delicacy that embodies simplicity yet bursts with flavor. With just a few simple ingredients, these rolls are transformed into a culinary delight that fills the air with the irresistible aroma of sesame. Join me as I guide you through each step, and embark on your own journey to create these delightful delicacies.
My latest obsession: Black Sesame Rolls!
I adore black sesame in all its forms! From crafting Tang Yuan (Black Sesame Glutinous Rice Balls) to whipping up Sesame Paste, Black Sesame Steamed Buns, and comforting Dessert Soup, each dish celebrates the rich, nutty flavor that I can’t get enough of.
Black Sesame Rolls are a type of Chinese pastry typically made with a fluffy, soft dough filled with a sweet and nutty black sesame paste. After being rolled, filled, and cut into individual pieces, they undergo steaming to perfection.
The result? Soft, slightly chewy rolls bursting with the aromatic essence of black sesame, offer a delightful snack or dessert experience.
Ingredient Alternatives And Suggestions
Below are the essential ingredients for crafting fluffy Black Sesame Rolls. For helpful tips and alternative options, consult my guidelines. I explain the importance of each ingredient and offer suggestions for modifications if necessary.
Filling Ingredients:
- Black Sesame seeds: Whether you have raw or toasted black sesame seeds on hand, both work well for this recipe. If you’re using raw black sesame seeds, toast them in a pan over medium-low heat for about 10 minutes until they become fragrant and lightly golden brown. For a step-by-step guide on toasting black sesame seeds, you can refer to my Black Sesame Paste Recipe. Ensure not to overtoast the seeds, as it can turn them bitter. If you already have toasted black sesame seeds, you can skip the toasting step and proceed directly to grinding them into a powder. After grinding the sesame into powder, I divide it into two portions: one for the filling and the other for the dough. Adding black sesame powder to the dough will create attractive black specks, enhancing its visual appeal.
- Peanuts: Peanuts are perfect for adding a crunchy and nutty element to the rolls. For this recipe, I used raw peanuts with the skin on and roasted them in a pan. After roasting, I removed the skins, and then ground the peanuts into coarse powder. For a detailed guide on how to toast peanuts, you can refer to my recipe for Sesame Candy With Peanut. Additionally, feel free to experiment with other types of nuts or seeds such as almonds, walnuts, or Brazil nuts. If peanuts are not available, you can simply omit them from the recipe.
Black Sesame Rolls without Peanuts, I’ve omitted the peanuts to create a nut-free variation.
- Sugar: Sugar makes the filling sweet and tasty. I used white granulated sugar, but you can also use brown sugar. Adjust the amount according to your taste preferences.
Dough Ingredients:
- All-Purpose Flour: Opt for plain regular flour or all-purpose flour to achieve a soft texture and white color in the dough. This type of flour is commonly used in recipes for buns such as Bunny Steamed Buns, Piggy Buns, and Peach Buns. Avoid using specialty flour types such as whole wheat flour, rice flour, or glutinous rice flour, as they will alter the texture and may not be suitable for Chinese-style buns.
- Yeast: The purpose of yeast is to make the rolls rise and become fluffy. You can use instant yeast or active dry yeast. Keep in mind some types of yeast may require mixing with warm water first before adding to the flour. For an illustration of this process, refer to my Hedgehog Buns recipe. In this recipe, I combined yeast with the rest of the dough ingredients.
- Water: When using room temperature water, it works well, especially during the warmer summer months. However, if the weather is cooler, I recommend using warm water. Warm water is crucial as it can significantly impact the texture and activation process of the yeast. It’s essential to note that yeast can be killed if the water is too hot, typically between 120°F to 140°F. If the yeast is killed, it will not activate the rising process, resulting in flat buns. The safest water temperature is around 110°F.
- Sugar: Sugar plays a crucial role in the dough’s fermentation process by providing nourishment for the yeast. This enables the yeast to activate more quickly and efficiently. I recommend using granulated sugar.
Ingredients:
Fillings:
- 80 grams of roasted black sesame seeds
- 30 grams of roasted peanut powder
- 30 grams of white granulated sugar
Dough:
- 500 grams of all-purpose flour
- 3 grams of highly active yeast
- 10 grams of white granulated sugar (for dough)
- 265 grams of water
- 10 grams of corn oil
Black Sesame Roll Instructions:
Prepare the Filling:
Begin by grinding 80 grams of roasted black sesame seeds into a fine powder. Reserve 50 grams of the powder in a bowl.
To the reserved black sesame powder, add 30 grams of roasted peanut powder and 30 grams of white granulated sugar. Stir the mixture well until thoroughly combined. Your filling is now ready.
Prepare the Dough:
In a mixing bowl, combine the remaining black sesame powder (approximately 30 grams) with 500 grams of all-purpose flour.
Add 3 grams of highly active yeast and 10 grams of white granulated sugar to the flour mixture.
Gradually pour in 265 grams of water while stirring, until the mixture forms a shaggy dough.
Drizzle in 10 grams of corn oil and knead until the corn oil is absorbed.
Roll and Fill:
Transfer the dough to a clean surface. Knead the dough until it becomes smooth and elastic.
Roll out the dough into a rectangular shape.
Brush some water over the surface of the dough to help the filling adhere.
Evenly spread the prepared black sesame filling over the dough, leaving a one-centimeter border around the edges.
Carefully roll up the dough from the bottom to the top, forming a tight log. Pinch the seam tightly to seal.
Shape and Steam:
Using a sharp knife, cut the rolled dough into small pieces.
Place the pieces in a steamer basket lined with parchment paper.
Allow the black sesame rolls to ferment in a warm place until they double in size. This will take about 30-45 minutes.
Once fermented, bring water to a boil in the steamer. Steam the rolls over high heat for 15 minutes. After steaming, turn off the heat and let the mantou rest for 3 minutes before opening the lid.
As the black sesame rolls steam to perfection, the fragrance of sesame fills the air, signaling the arrival of a delectable treat.
Serve the warm Black Sesame Rolls to your family and watch as smiles light up their faces with each bite.
Homemade Black Sesame Rolls
Ingredients
Fillings:
- 80 grams of roasted black sesame seeds
- 30 grams of roasted peanut powder
- 30 grams of white granulated sugar
Dough:
- 500 grams of all-purpose flour
- 3 grams of highly active yeast
- 10 grams of white granulated sugar for dough
- 265 grams of water
- 10 grams of corn oil
Instructions
Prepare the Filling:
- Begin by grinding 80 grams of roasted black sesame seeds into a fine powder. Reserve 50 grams of the powder in a bowl.
- To the reserved black sesame powder, add 30 grams of roasted peanut powder and 30 grams of white granulated sugar. Stir the mixture well until thoroughly combined. Your filling is now ready.
Prepare the Dough:
- In a mixing bowl, combine the remaining black sesame powder (approximately 30 grams) with 500 grams of all-purpose flour.
- Add 3 grams of highly active yeast and 10 grams of white granulated sugar to the flour mixture.
- Gradually pour in 265 grams of water while stirring, until the mixture forms a shaggy dough.
- Drizzle in 10 grams of corn oil and knead until the corn oil is absorbed.
Roll and Fill:
- Transfer the dough to a clean surface. Knead the dough until it becomes smooth and elastic.
- Roll out the dough into a rectangular shape.
- Brush some water over the surface of the dough to help the filling adhere.
- Evenly spread the prepared black sesame filling over the dough, leaving a one-centimeter border around the edges.
- Carefully roll up the dough from the bottom to the top, forming a tight log. Pinch the seam tightly to seal.
Shape and Steam:
- Using a sharp knife, cut the rolled dough into small pieces.
- Place the pieces in a steamer basket lined with parchment paper.
- Allow the black sesame rolls to ferment in a warm place until they double in size. This will take about 30-45 minutes.
- Once fermented, bring water to a boil in the steamer. Steam the rolls over high heat for 15 minutes. After steaming, turn off the heat and let the mantou rest for 3 minutes before opening the lid.
