Carrot Black Sesame Steamed Buns

These steamed are without filling and the aroma comes from the black and white sesame seeds.  Again the nice yellow tainted pau colour is derived from carrot juice/water used to knead the dough.

Ingredients

[makes 16 pieces]

250 gm pau flour sifted together with 1 tsp double action baking powder
Mix together - 150 ml carrot juice/water [*], 25 gm caster sugar and 1/4 tsp vinegar

1 tsp instant yeast

1 tbsp shortening

[*] 1 small carrot blended with 100 ml water - strained to obtained 150 ml carrot juice/water 

1 tbsp toasted black sesame seeds      )  Mix both sesame seeds in a small plastic
1/2 tbsp toasted white sesame seeds   )  lightly crushed to release its aroma
some oil for brushing

Using a Dough Mixer or Hand Knead

• Combine all the ingredients [except shortening] in a mixing bowl.  Knead until soft [about 5-10 minutes].  Then add in the shortening, continue to knead until soft, smooth and elastic.  Add sesame seeds and knead for 1-2 minutes to mix well.

• Shape into a ball and cover to rest for about 20-30 minutes or until double in size.

• Punch down dough and remove dough to a floured surface, divide into 2 round balls.   Then roll each ball into a rectangle. Brush with some oil, sprinkle crushed sesame seeds.    Roll dough into a swiss roll.

• Cut into 4 cm thick slices, 'clip' a butterfly shape by using a pair of chopsticks and line the dough with greaseproof paper. Place shaped dough in the steaming tray.

• Leave to prove for 15 - 20 minutes or until double in size.

• Steam over high heat for 10-12 minutes in a steamer.  Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin [sometimes  they may be a little wrinkle - probably because of proofing time but the texture is unaffected].

I'm sharing this post with  Aspiring Bakers #31-Bao Ho-Chiak - May 2013

event hosted by Miss B of everybodyeatswell in Flanders.