Black Sesame Sausage Bun

Put milk, salt, and fine granulated sugar into a bowl.

The water absorption of the flour and the concentration of the milk are different, so you can gradually add milk according to the situation, stir into a dough, cover, and let it rest for 15 minutes.

Add a few drops of milk to the yeast, and let the yeast dissolve into a paste.

Place the well-rested dough on the workbench and knead it by hand into a smooth dough.

Mix the butter, yeast paste, and dough.

Fully incorporate the butter and yeast into the dough until it becomes soft and smooth, capable of stretching into a thin membrane.

Shape the dough into a ball and place it in a large bowl, cover with plastic wrap, and let it ferment at room temperature.

Let the dough rise until it doubles in size.

Pour the dough onto the workbench, gently pat to release the air, weigh and divide into 3 equal portions, roll each into a ball, cover with plastic wrap and let rest for 10 minutes.

Take a piece of dough, smooth side up, roll it into the shape of a cow's tongue, flip it over, and place the sausage in the middle.

Fold the left and right sides of the dough toward the center, completely wrapping the sausage inside, and pinch the opening tightly.

Place the raw sausage buns with the seam side down on a non-stick baking tray, put them in the oven, and let them ferment at room temperature for 20 minutes.

When the dough has nearly doubled in size, brush the surface with egg white and make decorative cuts, cutting deep enough to reach the surface of the sausage; preheat the oven to 180 degrees.

Place in the middle layer of a preheated oven, bake with upper and lower heat at 180°C for 15 minutes; you can adjust according to the actual situation of the oven.

Place the baked sausage buns on a cooling rack to cool, and once they reach hand temperature, they can be put into a bag for storage.

Black sesame sausage bun, nutritious, healthy, and delicious!