Chinese bean paste

Put the sweet bean paste in a bowl, add the black rinseed sesame seeds and mix well.

Add sesame oil to the aromatic flavor, and once the whole mixture is mixed, remove it in a tub and let it rest in the fridge for about an hour.

We use the basic Chinese bun dough that we have prepared. Spread the dough into a stick shape and cut it with a knife to make each 30g.

Wrap 20g of the medium paste in the same way as a meat bun.
Arrange on a steamer lined with a cooking sheet with the joints down and allow secondary fermentation at room temperature.
The guideline for fermentation is to make the dough grow a little larger, but if you are in a hurry, you should use the fermentation function of the oven or place it on a pot filled with hot water at about 40°C.
After secondary fermentation, set it in a steamer with a rise in steam, cover it and heat it over medium heat. Steam for about 8-10 minutes.

Once it has steamed, use octagonal horn to create a pattern with the food coloring dissolved in water and use octagonals to create a stamp.