Brown Sugar Tahini Cornmeal Rolls
Overview
When I saw the brown sugar steamed buns on the street, I suddenly felt itchy. How about a brown sugar sesame roll? I only have high-gluten flour and low-gluten flour, but I don’t want to use them to make medium-gluten flour. When I see the golden cornmeal, how about a brown sugar sesame sauce flower roll with cornmeal? The addition of cornmeal did not make the dough turn into the light yellow color of cornmeal steamed buns on the street. The slightly yellow dough was embedded with circles of brown sugar, which looked good. However, the shape of the flower roll has never been a strong point, and this look is a bit ugly. . . .
Tags
Ingredients
Steps
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Dough: 250g high-gluten flour, 50g cornmeal, 9g fresh yeast, 120ML warm water, filling: 15g Hongtang, 20g homemade sesame paste, 3g flour.
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Pour all the dough ingredients into the bread machine and mix into a smooth dough.
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Place the kneaded dough into a large bowl, cover with plastic wrap and refrigerate overnight.
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Take it out the next day, let the dough double in size, and let it warm for 1 hour.
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Divide into 7 equal parts, roll into balls, and rest for 15 minutes.
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Add brown sugar to tahini and mix well.
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Add more flour.
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Mix well and set aside.
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Roll out the dough into a long strip and spread the filling on it.
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Roll up.
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Flatten slightly.
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Cut into two pieces.
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Stacked together.
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Press it with chopsticks and it's done.
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Spread a moist drawer cloth in a steamer, place the rolls on top, and let them rise for about half an hour.
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Pour cold water into the pot and steam over high heat for 15 minutes.
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Don't open the pot immediately after turning off the heat, let it simmer for two or three minutes.
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Uncover.
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Remove from the pan.
