黑芝麻卷 (Hēi zhī ma juǎn)
黑芝麻卷 (Hēi zhī ma juǎn)
Ingredients
For the Black Sesame Paste
- 300 g black sesame, pre-roasted
- 80 g white sugar
- 40 g lard
For the Dough
- 500 g all-purpose flour
- 260 g water
- 5 g yeast
- 10 g white sugar
- 1 small spoon lard
Instructions
- 1
Pour pre-roasted black sesame seeds into a grinder. Grind the sesame seeds until they are finely ground and slightly oily (this may require several batches if using a small grinder).
⏱️ 10 min
- 2
Pour white sugar into the grinder and grind it into a fine powder.
⏱️ 2 min
- 3
Combine the ground black sesame and ground white sugar in a bowl. Add 40g of lard to the mixture. Mix thoroughly with a spatula or spoon until all ingredients are well combined and form a paste. Set aside.
⏱️ 5 min
- 4
In a large bowl, add 500g of all-purpose flour. In a separate measuring cup, pour 260g of water. Add 5g of yeast to the water and stir to dissolve the yeast completely. Add 10g of white sugar to the yeast mixture to promote fermentation. Stir until dissolved.
⏱️ 5 min
- 5
Pour the yeast water mixture into the flour. Mix with chopsticks until a rough dough forms. Add 1 small spoon of lard to the dough. Knead the dough by hand in the bowl until it forms a cohesive ball.
⏱️ 10 min
- 6
Transfer the dough to a clean, floured work surface (or a silicone mat). Knead the dough vigorously until it is smooth and shiny.
⏱️ 10 min
- 7
Using a rolling pin, roll out the smooth dough into a large, thin rectangular shape.
⏱️ 5 min
- 8
Take a portion of the black sesame paste and spread it evenly over the middle one-third of the rolled-out dough. Use a scraper or spatula to flatten the paste.
⏱️ 3 min
- 9
Fold one side of the dough over the black sesame paste, covering it. Spread another layer of black sesame paste evenly over the folded dough. Fold the remaining side of the dough over the second layer of black sesame paste. If the dough is sticky, lightly dust with flour before folding. Pinch and seal all the edges of the folded dough to enclose the filling.
⏱️ 5 min
- 10
Roll out the folded dough again into a large, thin rectangle. Rolling it larger and thinner will create more layers. Repeat the layering process: spread black sesame paste on the middle, fold one side, spread more paste, fold the other side, and seal the edges. (This creates a total of 4 layers of black sesame throughout this process, implying two full cycles of spreading and folding).
⏱️ 10 min
- 11
After the final layering and rolling, tightly roll the entire dough rectangle into a long log shape. Pinch the seam of the log firmly to ensure it doesn't unravel during steaming.
⏱️ 5 min
- 12
Using a knife or scraper, cut the log into small, individual segments (rolls). Place each segment with the cut spiral side facing upwards. Gently tidy up the shape of each roll, especially around any visible white dough parts, to make them look more appealing. These are the raw dough rolls (生胚).
⏱️ 5 min
- 13
Place the raw black sesame rolls on parchment paper (or small pieces of steaming paper) on a steamer rack. Allow the rolls to proof (ferment) until they have doubled in size. To check if they are ready, gently press on a roll; if it springs back immediately, it's ready for steaming. (This is a one-time proofing process after shaping).
⏱️ 60 min
- 14
Place the steamer rack with the proofed rolls into a steamer. Steam the rolls over boiling water for 15 minutes.
⏱️ 15 min
- 15
After steaming, turn off the heat and let the rolls rest in the covered steamer for 3 minutes before opening the lid and removing them. This helps prevent the rolls from deflating.
⏱️ 3 min
- 16
Serve the soft, fluffy, and layered black sesame rolls.
Kitchen Tools
Nutrition Facts (per serving)
黑芝麻卷 (Hēi zhī ma juǎn)
For the Black Sesame Paste
- 300 g black sesame, pre-roasted
- 80 g white sugar
- 40 g lard
For the Dough
- 500 g all-purpose flour
- 260 g water
- 5 g yeast
- 10 g white sugar
- 1 small spoon lard
Instructions
- 1
Pour pre-roasted black sesame seeds into a grinder. Grind the sesame seeds until they are finely ground and slightly oily (this may require several batches if using a small grinder).
⏱️ 10 min - 2
Pour white sugar into the grinder and grind it into a fine powder.
⏱️ 2 min - 3
Combine the ground black sesame and ground white sugar in a bowl. Add 40g of lard to the mixture. Mix thoroughly with a spatula or spoon until all ingredients are well combined and form a paste. Set aside.
⏱️ 5 min - 4
In a large bowl, add 500g of all-purpose flour. In a separate measuring cup, pour 260g of water. Add 5g of yeast to the water and stir to dissolve the yeast completely. Add 10g of white sugar to the yeast mixture to promote fermentation. Stir until dissolved.
⏱️ 5 min - 5
Pour the yeast water mixture into the flour. Mix with chopsticks until a rough dough forms. Add 1 small spoon of lard to the dough. Knead the dough by hand in the bowl until it forms a cohesive ball.
⏱️ 10 min - 6
Transfer the dough to a clean, floured work surface (or a silicone mat). Knead the dough vigorously until it is smooth and shiny.
⏱️ 10 min - 7
Using a rolling pin, roll out the smooth dough into a large, thin rectangular shape.
⏱️ 5 min - 8
Take a portion of the black sesame paste and spread it evenly over the middle one-third of the rolled-out dough. Use a scraper or spatula to flatten the paste.
⏱️ 3 min - 9
Fold one side of the dough over the black sesame paste, covering it. Spread another layer of black sesame paste evenly over the folded dough. Fold the remaining side of the dough over the second layer of black sesame paste. If the dough is sticky, lightly dust with flour before folding. Pinch and seal all the edges of the folded dough to enclose the filling.
⏱️ 5 min - 10
Roll out the folded dough again into a large, thin rectangle. Rolling it larger and thinner will create more layers. Repeat the layering process: spread black sesame paste on the middle, fold one side, spread more paste, fold the other side, and seal the edges. (This creates a total of 4 layers of black sesame throughout this process, implying two full cycles of spreading and folding).
⏱️ 10 min - 11
After the final layering and rolling, tightly roll the entire dough rectangle into a long log shape. Pinch the seam of the log firmly to ensure it doesn't unravel during steaming.
⏱️ 5 min - 12
Using a knife or scraper, cut the log into small, individual segments (rolls). Place each segment with the cut spiral side facing upwards. Gently tidy up the shape of each roll, especially around any visible white dough parts, to make them look more appealing. These are the raw dough rolls (生胚).
⏱️ 5 min - 13
Place the raw black sesame rolls on parchment paper (or small pieces of steaming paper) on a steamer rack. Allow the rolls to proof (ferment) until they have doubled in size. To check if they are ready, gently press on a roll; if it springs back immediately, it's ready for steaming. (This is a one-time proofing process after shaping).
⏱️ 60 min - 14
Place the steamer rack with the proofed rolls into a steamer. Steam the rolls over boiling water for 15 minutes.
⏱️ 15 min - 15
After steaming, turn off the heat and let the rolls rest in the covered steamer for 3 minutes before opening the lid and removing them. This helps prevent the rolls from deflating.
⏱️ 3 min - 16
Serve the soft, fluffy, and layered black sesame rolls.