Chinese bean paste

Put the smooth bean paste into a bowl, add the black sesame seeds and mix well

Add sesame oil for flavor, and once everything is mixed, transfer to a tray and let sit in the refrigerator 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 each 20g of filling from [2] in the same way as you would a meat bun.
Place the pieces seam-side down on a bamboo steamer lined with parchment paper and let them rise for the second time at room temperature.
The dough is ready to rise when it has expanded in size, but if you are in a hurry, you can use the rise function on your oven or place it on top of a pot of hot water at about 40°C.
After the second rise, place it in a steamer with steam rising from it, cover it, and heat over medium heat. Steam for about 8 to 10 minutes.

Once the cake is done steaming, use star anise to stamp a pattern using food coloring dissolved in water