Osmanthus Sesame Brown Sugar Bun Exclusive

The pork fat is minced finely using a meat grinder.

Roast the black sesame seeds and grind them finely, then mix them into the meat filling along with brown sugar and osmanthus sugar.

Stir in the same direction until it becomes firm and thick.

Divide evenly into about 25g each and roll into balls.

Mix yeast and sugar into the flour, add water and knead into a smooth dough, cover with a damp cloth and let it ferment in a warm place.

Take the fermented dough out and place it on the countertop to knead and release the air, then divide it into small portions.

Roll it into a round piece that is thicker in the middle and thinner around the edges, but not too thin to avoid the filling leaking out.

Place the sugar filling, wrap it into a bun, and seal the opening.

The prepared buns.

Place in a steamer basket to ferment until the bun dough becomes noticeably larger and lighter. Then steam over cold water; once steam appears, steam over medium heat for 20 minutes, turn off the heat, and let it sit in the steam for 5 minutes before opening the lid.

A fluffy, soft bun with a sweet, gooey filling.