Authentic home cooking from Taiwan, with US measurements. 
Black Sesame Gua Bao
Black sesame is high in calcium and iron, and contains a good amount of dietary fiber. While sesame is high in fat, the fat is of excellent quality—its main fatty acid is linoleic acid, an essential fatty acid for the human body. It also helps keep hair shiny and healthy.
Adding black sesame aroma to gua bao lets you fill them with your favorite ingredients for an even more delicious treat!
Taste Notes
The black sesame aroma in the gua bao pairs perfectly with any fillings you like, making them extra tasty!
Black Sesame Gua Bao
Black sesame is high in calcium and iron, and contains a good amount of dietary fiber. While sesame is high in fat, the fat is of excellent quality—its main fatty acid is linoleic acid, an essential fatty acid for the human body. It also helps keep hair shiny and healthy.
Adding black sesame aroma to gua bao lets you fill them with your favorite ingredients for an even more delicious treat!
Taste Notes
The black sesame aroma in the gua bao pairs perfectly with any fillings you like, making them extra tasty!
Open in Cookpad AppSteps
- 1
Make the dough: Combine 2 1/4 cups all-purpose flour (280 grams), 2 1/2 tablespoons black sesame powder (20 grams), 1 tablespoon sugar (15 grams), 1 teaspoon instant yeast (3 grams), 1 tablespoon cooking oil, a pinch of salt, and 2/3 cup water (150 grams).
- 2
Dissolve the yeast in warm water and let it sit for 5 minutes. In a mixing bowl, add the flour, black sesame powder, salt, dissolved yeast, sugar, oil, and water. Gradually add the water while mixing until a dough forms that doesn't stick to your hands. Knead until smooth.
- 3
Place the dough in a bowl, cover with a damp cloth, and let it rise until doubled in size. If the weather is cold and rising is slow, place the bowl in a microwave or oven with a cup of hot water beside it. Close the door to use the steam to speed up fermentation.
- 4
Roll the dough into a log and cut into equal pieces. Roll each piece into an oval shape, brush lightly with oil, and fold in half with the top slightly longer than the bottom.
- 5
Arrange the shaped gua bao in a steamer lined with parchment paper. Make sure the water in the pot is warm but not hot to the touch. Cover and let rise again for about 40 minutes, until the buns look smooth and puffy.
- 6
Steam over medium heat for 15 minutes. Five minutes before the time is up, slightly open the lid to let some steam escape. When done, turn off the heat and let the buns sit for 1 minute before slowly removing the lid.
- 7
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