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 20g of the filling from step [2] in the same way as you would for a meat bun.
Place the buns seam-side down on a baking sheet lined with parchment paper and let them rise for the second time at room temperature.
The dough should be about twice its original size when it has risen, but if you are in a hurry, you can use the proofing function of your oven or place it on top of a pot of water at about 40°C.
After the second rise, place the buns in a steamer with steam rising, cover with a lid, and heat over medium heat. Steam for about 8-10 minutes.

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