SESAME BUN RECIPES

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BLACK SESAME BUNS | CHINA SICHUAN FOOD



Black Sesame Buns | China Sichuan Food image

Super soft one time proofing black sesame buns

Provided by Elaine

Yield 4

Number Of Ingredients 13

3/4 cup toasted black sesame seeds
1/4 cup toasted peanuts
1/3 cup melted lard or butter
1/4 cup sugar
pinch of salt
2 tbsp. water
300 g All-purpose flour
155 ml water (, chilled cold water in summer, warm water in winter and room temperature water in other days. )
3 g instant yeast
2 tbsp. sugar
1 tbsp. vegetable cooking oil
pinch of salt
flour for dusting

Steps:

  • Filling
  • Dough
  • Assembling
  • Steaming

Nutrition Facts : Calories 610 kcal, CarbohydrateContent 86 g, ProteinContent 16 g, FatContent 24 g, SaturatedFatContent 6 g, CholesterolContent 2 mg, SodiumContent 30 mg, FiberContent 6 g, SugarContent 21 g, ServingSize 1 serving

HOMEMADE HAMBURGER BUNS | ALLRECIPES



Homemade Hamburger Buns | Allrecipes image

I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag. The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes.

Provided by Chef John

Categories     Bread    Yeast Bread Recipes    Rolls and Buns

Total Time 3 hours 45 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 buns

Number Of Ingredients 11

1 (.25 ounce) package active dry yeast (such as Fleischmann's ActiveDry Yeast®)
1 pound all-purpose flour, or as needed - divided
1 cup warm water (105 degrees F/41 degrees C)
1 large egg
3 tablespoons butter, melted
3 tablespoons white sugar
1?¼ teaspoons salt
1 teaspoon olive oil
1 egg, beaten
1 tablespoon milk
1 teaspoon sesame seeds, or as needed

Steps:

  • Line a baking sheet with a silicone mat or parchment paper.
  • Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
  • Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
  • Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
  • Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
  • Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
  • Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
  • Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
  • Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Nutrition Facts : Calories 291.7 calories, CarbohydrateContent 48.6 g, CholesterolContent 58.1 mg, FatContent 7 g, FiberContent 1.8 g, ProteinContent 7.9 g, SaturatedFatContent 3.3 g, SodiumContent 414.8 mg, SugarContent 5 g

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