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In Shannon's Kitchen
United States
Приєднався 15 гру 2016
Welcome to In Shannon’s Kitchen! Learn how to make your favorite Asian foods and discover new ones along the way. Simple, easy to follow, and no fail recipes to bring a little taste of Asia into your own home! Stay tuned and subscribe for new recipes every Saturday at 6pm PST!
XO Shannon
XO Shannon
Black Sesame Rolls
I usually gravitate towards my usual desserts (if I even have room) when out for dim sum, and to be honest, these black sesame rolls were not something I tried up until recently. My go-to's are usually the sesame balls filled with red bean or Hong Kong egg tarts. I love them both of course and no dim sum meal can be complete with at least one of them, but this is a refreshing take on dessert after a more than satisfying meal of meaty dumplings. I first tried these in a dim sum restaurant in Oakland, CA after much convincing from a much more wise Chinese grandma who knows her stuff when it comes to good food. To my surprise, these inconspicuous black colored rolls (typically served plain without anything to dress it up) were delicious. Light without being cloyingly sweet, and yet rich in deep nutty sesame flavor is how I would describe these treats. I like how "un-showy" they are compared to all the fancy (and sometimes ornate) desserts being rolled around on the dim sum carts, because expectations are likely low based on appearance. But that makes the reward of eating these even better when you taste get a mouthful of deep rich nutty flavor.
Makes 12 servings (if using the same sized cake pan shown in video)
120 grams black sesame seeds
110 grams granulated white sugar
400 mL water, divided
30 grams plain rice flour
60 grams wheat starch
40 grams water chestnut starch
vegetable or canola oil for greasing
Toast sesame seeds in small saucepan over medium high heat until fragrant. Set aside to cool to room temperature.
In a medium sized bowl, dissolve sugar with 200 mL boiling water. Stir to dissolve and set aside to cool to room temperature.
In a separate small bowl, combine rice flour, wheat starch, and water chestnut starch.
Once all ingredients are at room temperature, blend sesame seeds with flour mixture until most of the seeds are a fine powder. A few whole sesame seeds are okay. Make a well in the center and pour in reserved syrup (sugar and water mixture), along with remaining 200 mL cold water. Blend until smooth. Strain with a fine meshed sieve (optionally can line the sieve with cheesecloth and ring the black sesame seeds). If not using a cheesecloth, press sesame seeds firmly against the sieve to extract as much liquid and flavor as possible. Discard black sesame remnants.
To steam, have ready a pot that fits the cake pan used to steam the rolls (I used a 9 inch by 9 inch square cake pan). Place a steamer rack on the bottom of the pot and fill with water. Heat over high flame, cover, and wait for water to boil. In the meantime, grease the cake pan and pour enough batter to fill the bottom of the pan. Experiment with the level of thickness you prefer for your black sesame rolls. Steam for 2-3 minutes or until matte and cooked solid. Remove from heat and immediately brush oil on the surface of the roll. Use a bench scraper to gently loosen the roll from the sides of the pan. Use the scraper to lift up a corner and gently pull the roll away from the pan. It should lift off easily. Place top side down on a clean work surface and roll into a tight cylinder. Cut off the ends and cut each finished roll in half. Refrigerate to chill and enjoy!
Recipe source: "The Missing Lockness"
xo Shannon
Share your creations with me!
inshannonskitchen
inshannonskitchen
Makes 12 servings (if using the same sized cake pan shown in video)
120 grams black sesame seeds
110 grams granulated white sugar
400 mL water, divided
30 grams plain rice flour
60 grams wheat starch
40 grams water chestnut starch
vegetable or canola oil for greasing
Toast sesame seeds in small saucepan over medium high heat until fragrant. Set aside to cool to room temperature.
In a medium sized bowl, dissolve sugar with 200 mL boiling water. Stir to dissolve and set aside to cool to room temperature.
In a separate small bowl, combine rice flour, wheat starch, and water chestnut starch.
Once all ingredients are at room temperature, blend sesame seeds with flour mixture until most of the seeds are a fine powder. A few whole sesame seeds are okay. Make a well in the center and pour in reserved syrup (sugar and water mixture), along with remaining 200 mL cold water. Blend until smooth. Strain with a fine meshed sieve (optionally can line the sieve with cheesecloth and ring the black sesame seeds). If not using a cheesecloth, press sesame seeds firmly against the sieve to extract as much liquid and flavor as possible. Discard black sesame remnants.
To steam, have ready a pot that fits the cake pan used to steam the rolls (I used a 9 inch by 9 inch square cake pan). Place a steamer rack on the bottom of the pot and fill with water. Heat over high flame, cover, and wait for water to boil. In the meantime, grease the cake pan and pour enough batter to fill the bottom of the pan. Experiment with the level of thickness you prefer for your black sesame rolls. Steam for 2-3 minutes or until matte and cooked solid. Remove from heat and immediately brush oil on the surface of the roll. Use a bench scraper to gently loosen the roll from the sides of the pan. Use the scraper to lift up a corner and gently pull the roll away from the pan. It should lift off easily. Place top side down on a clean work surface and roll into a tight cylinder. Cut off the ends and cut each finished roll in half. Refrigerate to chill and enjoy!
Recipe source: "The Missing Lockness"
xo Shannon
Share your creations with me!
inshannonskitchen
inshannonskitchen
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This is a wonderfully detailed recipe. Thanks!
In indonesia we call malay cake ^ apem^ , we eat it with fresh grated coconut
please if you need to use instant coffee, how many tsps please in place of coffee beans?
Can you grind the coffee beans for a heavier coffee flavor?
It shouldn’t make much difference since the steeping extracts most of the flavor
Excellent tutorial. Your cake looks perfect. Can't wait to try making it
Look delicious. Thanks for showing us. 👏👏👍👍💖
Why are you moving in slow motion? Recipe looks good but to slow. Won’t finish. Sirry😊
Made it today and followed the recipe exactly. Only difference is that I cooked the dough on gas as I was nervous about microwave and every three minutes to stir it. Next time I will do it in the micro wave. It was super nice. Thank you for sharing this recipe.
I am in your kitchen from now on.... subsCrIBED
Thank you for this recipe. It's exactly what I was looking for 😊 Cannot wait to try it.
Outstanding presentation !!! must try this !
If you add the egg yolk can it last for more than one day
Yes as long as it stays frozen it should last as long as the rest of the ice cream.
Thanks for sharing the recipe generously up to the smallest details.👩❤️👩
Thanks for speeding it up.
What can I substitute for the wheat starch ? Your early reply will be appreciated. I made your baked buns n it’s yummy ! Good recipes!
I’m not sure of a good substitute unfortunately. But there might be good resources online that can guide you.
Chinese Bao is steamed. Baking just doesn't seem right. Some things you just don't change.
Thanks for the tip about getting the air out. First time hearing this after watching countless videos.
Kacha h
Hello! How long in advance can I make these?
Is this doing croissant dough
Thanks for showing us to make this Bao . Is there an easier recipes to do the Barbeque pork . Maybe next time . Thanks 😊
Thank you for sharing it! I'm from Brazil and I've been looking for this recipe for a long time.
No eggs for this recipe?
Yummy 😋 banana bread Thank you for your video
Hi Shannon, I’ve been binge watching your videos. Is it ok to just cook the sticky rice in a pot along with the rest of the ingredients rather than using the leaves? If so, how would you suggest I do that?
This is absolutely amazing Shannon! Thank you for the recipe!
I prefer talking videos😮😊
Those are looking good girl 🎉🎉🎉
Hi again Shannon, I tried your recipe even though I had not received your response to my previous question. So I decided to try any way and followed your instructions exactly. However, my cake did not dome up like yours so I am now allowing it to continue steaming for another 10 mins, for a total of 30 mins plus 10 additional minutes, just to see if it domes up. Fingers crossed!
Hello Shannon, may I ask after mixing in the proofed yeast egg mixture with baking soda and baking powder pre-sifted together with flour etc., you let your batter rest again for 30 mins before steaming, do you think that would activate the baking powder, baking soda while resting on the counter too prematurely? Usually after adding baking powder and baking soda, you put the batter to heating system almost immediately. I see another recipe in which the chef says to sift in baking powder and baking soda last, just right before steaming. May I have your thought on this as I am about to try your recipe. Thx so much in advance for your reply, Shannon.
I'm definitely going to make this recipe
If I were to prepare these baos to be baked the next morning, at what point do I stop so I could continue the next day?
I actually recommend baking it a day early if possible. They keep well in the fridge and reheated in the microwave
I just made today was really good really delicious , thank you so much the sweetness just perfect for me and my family, I put in small one which can make 6 cups just stream for 20 mins
where did you go? :(
Can you make rice cake pls.
Nice recipe! Made it today! Thanks 😊
Hi Shannon 😊I tried this recipe, the top of the bake tray was almost blackish though the taste was good. Your mixture seemed a lot thicker and mine was thinner. Why did this happen? Can you advise?
Hi! Did you use a larger pan? If so, the baking time would be less.
💖💖💖💖💖
You're a natural at this! 👍
Your video says 1.5 cups of flour but the description says 2.5. Which is the correct one.
Just made these. So airy and delicious 🤤! I made about 6 cupcakes at 340° and it took about 18 mins. The timing will vary depending on the size of your cakes. Next time I make these I will be adding a pinch of salt…
Supaya aku bisa makan pelan pelan tahan seminggu ngak jamuran😮😮
Aku mau beli tapi di goreng aja rotinya Kakak😮😮
The baked BBQ pork buns are more correctly called Cha Sui Chaan Bao 叉燒麵包, Cha Sui Bao 叉燒包 always refers to the steamed ones, love your recipe! :)
Is it okay to substitute the bread flour with All Purpose flour in this recipe? If so, how much milk can I add since I heard that AP flour will be wetter than bread flour? Thank you very much for the recipe😊
I have the same question. If use the all purpose flour , how to adjust the ingredients? Thanks
Ok giants and looks delicious ❤❤🎉🎉😊😊😊
thanks for the macadamia nut idea theses look fantastic, ill have to trie these
Thank you very much for all sharing cooking recipe 👍
👍👍 Just finished steaming this: exactly 30min. I agree... I don't like washing a sifter, but I found 3 tiny pieces of egg shell after sifting. Now I know! Thanks!! Great recipe & instructions.