SESAME SWEET POTATO SAUSAGE BUNS

This steamed bun recipe is quite unique as it uses sesame oil instead of vegetable shortening or corn oil.  These sausage rolls have the nice aroma of sesame oil.  Soft, fluffy and moist buns that goes well with any fillings [maybe ham, cheese or luncheon meat].
Ingredients
[makes 10-12 pieces]

300 gm pau flour or plain flour
100 gm mashed sweet potatoes [I used purple sweet potatoes]
2 tbsp sugar
1/2 tsp salt
120-130 ml water
2 tsp yeast
3 tbsp sesame oil
1 tbsp white sesame seeds [optional]
some toasted black sesame seeds - for garnish [optional]
10 pieces chicken sausage - steamed for 10 minutes - set aside to cool
Using a Dough Mixer or Hand Knead

1. Combine all the ingredients [except sesame oil and seeds] in a mixing bowl. Knead until soft [about 5-10 minutes]. Then add in the sesame oil, continue to knead until soft, smooth and elastic. Add sesame seeds and knead for 1-2 minutes to mix well.
   
2. Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
3. Punch down dough and remove dough to a floured surface, divide into 2 round balls.   Flatten each ball and cut into 5 equal portion.  Shape each portion in long slender strips.
   
   
   
   
4. Use a strip to wrap a sausage into a roll.   Place roll on a piece of greaseproof paper.   Place shaped dough in the steaming tray.
5. Leave to prove for 15 - 20 minutes or until double in size.
6. Steam over high heat for 10 minutes in a steamer.  Off heat and leave rolls 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].

                      Photos below show another way of shaping the buns.

I'm sharing this post with Aspiring Bakers #31 - Bao Ho-Chiak - May 2013 event hosted by Miss B of everybodyeatswell in Flanders.