Black sesame seed Japanese steamed buns 黒胡麻の蒸しパン

Method9 steps · about 22 min

1. 1

   Step 1: Line six ramekins with muffin paper cups.

2. 2

   Step 2: Sift flour (150 g) and baking powder (1 tsp) and set aside.

   Uses 150 g cake flour (1 cup) · 1 tsp baking powder

3. 3

   Step 3: Place black sesame seed paste, sugar (60 g) and egg (1) in a large mixing bowl.

   Uses 3 tbsp black sesame seeds paste (*1) · 60 g brown sugar ((1/2 cup) *2) · 1 egg

4. 4

   Step 4: Combine them all together with a whisk.

   Uses Black-sesame paste, brown sugar and egg

5. 5

   Step 5: Add milk (120 ml) gradually, a little at a time and mix well after each addition.

   Uses Whisked black-sesame sugar-egg mixture · 120 ml milk (1/2 cup)

6. 6

   Step 6: Add sifted flour and baking powder to the sesame seed paste bowl.

   Uses Sesame wet mixture with milk · Sifted cake flour and baking powder

7. 7

   Step 7: Combine sesame seed paste mixture and flour with a whisk. Ensure you do not over mix it. Continue to mix until it is just combined.

   Uses Combined sesame wet and sifted dry ingredients

8. 8

   Step 8: Using an ice cream scoop, divide the mixture evenly to the lined ramekins.

   Uses Just-mixed black-sesame cake batter · Six paper-lined ramekins

9. 9

   Step 9: For the photographed cracked-open style, place the six ramekins in a steamer already producing steam. Steam for about twelve minutes, until a skewer inserted in a centre comes out clean. Carefully remove the cooked cakes.

   Steam buns 12 min · 12 minUses Six ramekins portioned with black-sesame batter