Dough:?

Canadian medium gluten flour 300g, black sesame flour 80g, 1 tsp BP 2 tsp sugar, 1/8 tsp salt;

220 ml of water at about 40°C, yeast 1 teaspoon, sugar 1 teaspoon.

Stuffing: shredded coconut 120g, sugar 78g, butter 62g, milk 15g, salt 1/8 teaspoons, and 2 large eggs.

working methods

1 mixed yeast, sugar 1 teaspoon and water. Let it stand for 10 minute to ensure that there are many tiny bubbles on the surface (by the way, I use Canadian medium gluten flour, which is famous for its high water absorption. If you use flour from continental Europe, it is estimated that about 180 grams of water is enough).

2 Mix all the remaining flour materials. Then pour in the yeast solution, stir it evenly, let it stand for 20 minutes, and then knead it. Put it in a warm place and ferment it to twice its size, depending on the temperature. It took me 1 more than an hour. At the same time, mix all the fillings evenly, cover them and put them away.

3 Divide the dough into 8 equal parts and round it. Let it stay for five minutes.

4 Then roll it into a disc with a diameter of about 15cm (it can be smaller, but not bigger, because the side must be pulled to wrap the stuffing tightly). Put about 40g of stuffing in one piece, compact it, wrap it with steamed stuffed bun, and it doesn't matter if the opening is sealed.

I'm going to steam half and bake half. For the four baked steamed buns, I turn them upside down, flatten them slightly (the expansion of steamed buns will be higher than that of steamed buns), and put them on a baking tray with baking paper.

6 After wrapping, heat the oven to 350F at the same time (mine is a convection oven, and the electric oven is estimated to be 375 F ~ 400 F I heat it quickly, 10 minute is enough. If the preheating time is long, you can turn on the oven earlier. Anyway, it's cold now. It's best to put a pizza stone in it when preheating, so that the temperature will be more stable after filling steamed buns. After preheating, spread the remaining stuffing evenly on the surface of the steamed stuffed bun and press a little pineapple pattern (it was later found that this move was purely redundant, but it was just piled on it).

7 Put in the middle of the oven and bake for 15 minutes. Check it. If the surface is golden yellow, you can take it out and let it cool, but eat it while it is hot.

The baked steamed stuffed bun is crispy outside and cotton inside, and sesame seeds are served with oily and sweet butter and coconut stuffing, which is very delicious.