Thursday, August 29, 2013

Black Sesame Potato Buns

These black sesame potato buns are super light, soft and fluffy.  My family and I like so much. I have been making this recipe for many times because it is really very easy and takes a short time for fermentation. Whenever you feel like making them you can just make it. It tastes as good as the cold sponge dough method, and the texture is as lovely.

This recipe is actually made with reference to an earlier post, refer to here.



A) 200 g bread flour
70 g plain flour
30 g roasted ground sesame (or sesame powder)
1 teaspoon + 1/2 teaspoon instant yeast
70 g fine sugar
3 g salt
10 g milk powder
100 g whole egg
*60 g water (room temperature), do not pour all at once, save 10 g - 15g depends on the moistness of your mashed potato
100 g mashed potato (peel off skin and cut into small pieces, steam till soft, then mash)

B) 50 g soft unsalted butter

C) 10 - 15 g roasted sesame

1) Beat all ingredients (except butter) until form a dough.  Add butter continue to beat until a smooth and elastic dough is formed.

2) Add in sesame , mix well. Shape into a big ball. Put into a lightly greased bowl, cover with damp cloth. Place in a warm place for 30 minutes.

3)  Punch down the dough and expel  the air.  Divide dough into 30 g portion each. Shape them round and arrange them on a greased baking tray.  Rest for 45 - 60 minutes or until double in size.

4) Glaze with egg wash and bake in the preheated oven at  185 - 190 degree C  for 10 - 15 minutes.


  1. What a great idea to incorporate ground black sesame into the buns. Never crossed my mind to add this. Thanks a lot for sharing.

  2. Hi Veronica, potato bun itself is already soft and moist. With black sesame, it's irresistible. Must try next time when I bake potato buns.