Black sesame bao with black sesame filling

I last tried a black sesame bao here with minimal kneading but both the dough and filling were too wet making it too hard to work with; and again here as a black sesame mantou that was also a very dough. This is a recipe with minimal kneading and proofing by LinXianShen. In the end I decided to try the mantou dough where the yeast is added after the fact. Intersting!

Filling

100g roasted black sesame powder

15g glutinous rice flour

40g white sugar

20g lard

250g water

1. Put in a pot and on low fire, heat until it bubbles and turns into a sticky slurry (still quite liquidy). 

2. Put in the fridge to harden.

Bao dough

400g bao or regular flour

25g roasted black sesame powder

1 tbsp sugar

4g instant yeast

½ C of warm milk (use more or less as needed)

1. Combine with a chopstick until no more dry flour.

2. Roll into a dough. Knead for about 10 to 15 minutes until smooth.

3. Roll out into an oblong, about ½ inch thick. Use a 4 or 5" cutter to stamp out circles.

4. Using about 2 chinese tablespoons of cold filling, encase in the bao skin. Make into round buns and place in a steaming tray.

5. Cover and proof for 20 mins.

6. Turn on the flame to high and steam for 13 mins. Turn off the fire and leave covered for 3 mins.

Mantou dough by XiaoHong uses a different 1-proof method by adding the yeast AFTER the dough has been kneaded.

500g bao or regular flour

270g warm water

5g instant yeast + 5g water

1. Mix the flour and water and knead until a dough forms. Cover and allow to rest for 15 minutes. The dough already comes out smooth.

2. In a small bowl, add 5g of instant yeast to 5g water. Mix until combined and bloomed.

3. Create a well in the dough and pour in. Slowly pull and fold from outside in and knead until combined for about 2 minutes.

4. Roll into a log and divide into around 10 pieces. Flatted and continue kneading and then form balls.

5. Place in a steamer lined with paper. Cover and allow to proof until 1.5 to 2x, until the dough springs back when gently depressed with a thumb.

6. Turn on the flame to high and steam for 15 minutes. Turn off the fire and allow to rest for 3 minutes. The bao should be fluffy and moist.