For those who love bite-sized bakes with a delightful twist, these Sesame Layered Buns are perfect. Combining sesame and purple potato dough, these buns offer a unique layered texture and a delightful flavor. Here’s how to make them:
Recipe (Yields Mini Buns)
Sweet Stiff Starter:
- 30g sourdough starter
- 90g bread flour
- 40g water
- 15g sugar
Dough:
- 230g bread flour
- 20g sugar
- 4g salt
- 115g milk
- 50g whipping cream
- 20g butter
- All of the sweet stiff starter
Purple Potato Paste:
- 20g purple potato powder
- 40g water
Additional Ingredients:
- Handful white sesame
- Melted butter
Pan Size:
- Greased pan (size as needed for mini buns)
Method
- Prepare the Sweet Stiff Starter:
- Combine sourdough starter, bread flour, water, and sugar. Let it triple in volume, about 7-8 hours at 27-28°C.
- Prepare the Dough:
- Mix bread flour, sugar, salt, milk, whipping cream, and all of the sweet stiff starter until a strong dough forms.
- Gradually add butter and knead until fully incorporated and the dough achieves window pane.
- Prepare Purple Potato Paste:
- Mix purple potato powder with water to form a paste.
- Bulk Proof:
- Divide dough into two equal parts. Incorporate purple potato paste into one part.
- Bulk proof both doughs for 2 hours at 28°C.
- Layer the Dough:
- Roll out both doughs into rectangles.
- Brush each rectangle with melted butter and sprinkle with white sesame.
- Fold each dough once, rest for 10 minutes, then roll out again.
- Brush with butter and sprinkle with sesame, fold once more, and rest for 10 minutes.
- Roll out to a thickness of 1.5cm and trim the sides if desired.
- Cut the dough into 4x4cm mini squares.
- Final Proof and Bake:
- Place mini squares on a greased pan for final proofing, 3.5-4 hours at 28°C.
- Brush with egg wash and bake at 190°C for 12-13 minutes.
Enjoy these fluffy, layered buns fresh out of the oven!