This is another recipe which I use the Tahini Black Sesame Spread. This spread was first used in making Black Sesame Cupcakes in my earlier post here. When black sesame is used as one of the ingredients to make the bread dough, the nutritional value will increase, so why not give it a try?
Baking Taitai's Black Sesame Buns with Cranberry Cream Cheese Filling
500g Bread Flour
50g Tahini Black Sesame Spread (or Grinded toasted black sesame)
80g Organic Pure Honey
1 tsp Salt
300ml Cold Water
50g Unsalted Butter
1 Egg (for egg wash)
1) Line baking tray with non-stick baking paper.
2) Combine all the ingredients except butter in a big metal bowl, use a mixer fitted with dough hook and knead till the side of bowl is clean or when all the ingredients form a dough. (I use KitchenAid Speed 1 at this stage.)
3) Add in the butter and continue to knead until the dough is smooth and elastic. (I turn up KitchenAid mixer to speed 2 at this stage and knead for 10mins.)
4) Take dough out and round it before transfering to a lightly greased bowl and cover with cling wrap. Rest for two hours for best fermentation result.
5) After resting, take the dough out and punch down to flatten. Divide the dough into 16 x 55g pieces. Roll each into a round ball. Flatten each ball and roll out in a circle with a rolling pin, place a spoonful of Cranberry Cream Cheese filling in the centre and wrap to form a ball.
6) Space out the doughs on the baking tray and proof the buns for one hour until double in size.
7) Preheat the oven to 200 degrees C. Brush the surface of the buns with some egg wash.
Bake for about 12 mins until slightly golden brown. Do not overbake or buns will be hard. (My oven took me only 9 mins)
9) Remove from oven and immediately brush with melted butter for a glossy finish.
10) Cool on a wire rack before storing into an air-tight container. Consume within 2-3 days as homemade bread does not contain any preservatives. Enjoy!
250g Philadelphia Cream Cheese
80g SIS Icing Sugar
2 tsp Lemon Juice
Using an electric mixer, beat cream cheese and icing sugar till well-mixed. Add cranberries into the mixure with a spatula. Store in fridge before use.
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