Black Sesame Mantou ( steamed bun)

                                                         
 More Mantou..

Soft, chewy moist burger bun.

   Ingredients

   Poolish (A)

   Plain flour  500g

   Lukewarm milk  500g

   Instant dry yeast  5g

   (B)

   Plain flour   300g

   Black sesame powder   8 tablespoons 

ready to get divided into buns

divide into buns, roll into ball shape

I made this quite at the beginning of mantou making, that's what happened when lid (steamer) lifted up as soon as it was done.
Oops, wrinkled top!

Method

1.  For the Poolish (A): 

 Mix yeast and milk together.  Pour into the flour, stir and mix to combine.  Cover and leave for a period of time, until dough rises 3 times bigger, you should see bubbles appearing everywhere on the top surface.

2.  Pour (B) into A, stir and mix well.  Cover and leave for 10 minutes. Gently knead, fold and stretch for 10 seconds. Cover and leave for 10 minutes. Do twice more for the 10 minute interval each.  Divide into your prefered sizes ( I had mine for 130 to 140g each, as it would be my burger buns). Roll them into balls, let them rise for an hour. 

3.  Set up steamer. Get them steamed at high heat for about 20 minutes.  Turn off heat, remove buns only after 5 minutes ( or, you get wrinkled buns like mine here :))