• Prepare 2 separate dough recipes (1) BLACK SESAME STEAMED BUNS and (2) ALMOND MILK STEAMED BUNS

Dough 1

• Soak the sesame seeds in hot (almost boiling) water for at least 1-2 hours. Blend the sesame seeds and the water in a blender until creamy. Set aside.
• Mix the dry ingredients for the black sesame dough (bread flour, instant yeast, sugar, salt, and baking powder ) in the bowl of a stand mixer or a medium mixing bowl.
• Pour the sesame water mixture into the dry ingredients.
• Use your hands or stand mixer to knead the dough for about a minute, until all the ingredients are mostly combined.
• Add the olive oil next, and continue to knead for about 10 minutes (about 15 if kneading by hand), or until the dough pulls away from the bowl and forms a smooth, supple ball.
• Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, as well as the humidity and temperature of the kitchen.
• Cover and set aside.

Dough 2

• Mix the dry ingredients for the almond milk dough (bread flour, instant yeast, sugar, salt, and baking powder ) in the bowl of a stand mixer or a medium mixing bowl.
• Pour almond milk into the dry ingredients.
• Use your hands or stand mixer to knead the dough for about a minute, until all the ingredients are mostly combined.
• Add the olive oil next, and continue to knead for about 10 minutes (about 15 if kneading by hand), or until the dough pulls away from the bowl and forms a smooth, supple ball.
• Note: Additional 1-2 Tablespoons of almond milk (or additional bread flour) may be necessary depending on the protein content of the flour, as well as the humidity and temperature of the kitchen.
• Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
• Cover and let rise until doubled, about 60-90 minutes***

Shaping and Steaming the Dough

• Use a rolling pin to flatten each of the dough into a large rectangle, about 18 x 10 inches in size
• Place the rolled-out almond milk dough over the black sesame dough
• Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal.
• Use a dental floss or a sharp serrated knife to divide the log into 12-16 equal pieces.
• Place on a piece of parchment square, or a sheet of steamer paper.
• Let rise for 20-30 minutes.
• Meanwhile, boil water and prepare the steamer
• Transfer the buns to the steaming pan and steam the buns for 15 minutes
• Enjoy!