Black sesame whole wheat bun, soft and elastic, full of wheat and sesame aroma when you take a bite.

First, take 80 grams of milk and 80 grams of whole wheat flour and mix them evenly to soften the bran in the whole wheat. Then take 60 grams of milk and 40 grams of black sesame paste powder, mix them evenly, and set aside.

We prepare the Polish starter in advance by combining 75g of high-gluten flour, 75g of water, and 1g of yeast, and mixing them together until there is no dry flour left. Ferment at room temperature around 25°C for 3-4 hours, until it has expanded to 3-4 times its original size. The surface will have many small bubbles, the internal structure will have a lot of networked air holes, and it will have no sour smell—that means it is ready.

Put 150 grams of high-gluten flour, 3 grams of salt, 3 grams of yeast, 45 grams of honey, Polish starter, whole wheat paste, and black sesame paste together in the stand mixer and start mixing.

Stir for about 10 minutes first, until a coarse film forms.

Add 25 grams of unsalted butter softened to room temperature, and continue to mix.

Stir for about another 15 minutes, and you should be able to knead out a thin glove film.

Take out the dough, shape it into a ball, cover it with plastic wrap, and let it ferment at room temperature of about 25°C for around 50-80 minutes.

Ferment until it doubles in size.

Take out the fermented dough and release the gas.

Then evenly divide it into 12 portions.

Roll all of them into balls, arrange them on the baking tray, and put them in the oven for the second fermentation.

Oven temperature 35°C, humidity 80%, ferment until it is 1.5 times larger (Note: place a bowl of hot water in the oven to help fermentation).

First, take out the fermented bread, brush a layer of milk on the surface, and then put it into the preheated oven.

Preheat the oven to 165°C, then bake the bread for about 17-20 minutes (Note: during baking, if the surface browns, cover it with a sheet of aluminum foil to prevent it from getting too dark).

Black sesame whole wheat buns, done O(∩_∩)O

Soft and springy, with a full taste of wheat and sesame aroma when eaten.

Have a cup of hot milk with breakfast; it's nutritious and delicious.