Hello everyone, I'm Aang, a 90s mom who loves to cook. I don't order takeout, I enjoy cooking while bringing healthy food to my family. Thank you for your attention to Aang's Kitchen, I will reply to all comments!

Old Beijing Steamed Buns, Aang's most often eaten ones are when eating hotpot, filling the gap of staple foods that used to be eaten during hotpot. The second is when eating breakfast, a portion of Old Beijing Steamed Buns, combined with a pot of hot and steaming lamb soup, it's simply fragrant! It's enough to keep you energetic all morning. Beijing people love sesame paste like they love their lives, it's almost like every Beijing person is a sesame paste lover. Putting thick sesame paste into the steamed buns satisfies both the stomach and the tongue.

Today, Aang will share a recipe for homemade Old Beijing Sesame Buns with my family. This recipe was learned from my father. Because I didn't see how steamed buns were made in the store, I don't have a comparison, if there are any knowledgeable friends, welcome to leave comments below! By the way, do you think Old Beijing Sesame Buns are made with double sesame?

Old Beijing Sesame Buns

Ingredients

Flour, sesame paste, sesame seeds, salt, small fennel, white sugar, soy sauce

Process

1. Add three jin of flour to less than two jin of water, add about 1 gram of yeast, knead into a ball. Cover and knead a few times, repeat two or three times.

2. Take a portion of the dough and knead it a few times, then let it rest for a few minutes, and then roll it out into a rectangular shape as thin as possible.

3. On two-thirds of the dough, evenly spread a layer of sesame paste, sprinkle with salt and ground small fennel. If you like the aroma of pepper, you can replace small fennel with pepper.

4. First fold the part without sesame paste in the middle, then fold the other side into the middle, then roll it out into a rectangular shape.

5. Repeat the steps of spreading sesame paste and rolling out once or twice if you like more layers.

6. Finally, spread sesame paste all over it and roll it up. Pinch it into small dough pieces about the same size as the palm of your hand.

7. Gently shape the small dough pieces and brush them with soy sauce diluted with white sugar and water, press them on a sesame dish, if you want double-sided sesame steamed buns, do it on two sides.

8. Arrange them neatly on a baking sheet, preheat the oven and put it into the oven. 180 degrees for up and down, bake for about 40 minutes, the of each oven is different, pay attention in the middle to avoid burning.

Aang's Little Questions and Answers

>>>1. Why does the dough need to rest so many times?

To make the dough more moist and soft, not dry and hard, and prone to breakage. If you want to save time, you can increase the resting time, but you still need to knead the dough a few times before resting for a while, otherwise it will not be flexible and difficult to roll out.

>>>2. Why add so little yeast?

To achieve a better taste, but not to make the dough rise, so only add a little. If it's old dough with a fat ratio, use a two-eight ratio of dough and water.

>>>3. Do you need to flip the steamed buns during baking?

No need to flip, the outer layer of the steamed buns is very crispy, flipping will break it.

>>>4. Is it better to use roasted sesame seeds or raw sesame seeds?

It's recommended to use raw sesame seeds, roasted sesame seeds are easy to burn when baking.

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