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.

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.

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.

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.