Black Sesame Beans

Place the black sesame seeds in a bowl, add the white sugar and mix. Add lard and honey in order and stir the whole thing well.

Remove in a tub and let it rest in the fridge for about an hour.

Prepare basic Chinese bun dough. 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 it on a steamer lined with a cooking sheet with the joints down.

Apply egg whites to the head of the bean paste using the tip of a rolling pin and add black sesame paste to finish.
The fermentation guideline is to allow secondary fermentation at room temperature and the dough to grow a little larger, but if you are in a hurry, it is best to 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.