walnut, sesame, peanut brocade rolls (packets)


walnut, sesame, peanut brocade rolls (packets)
walnut, sesame, peanut brocade rolls (packets)

The filling blends the rich, mellow aroma of black sesame powder, the crunchy grains of peanuts and walnuts, and the gentle sweetness of milk powder. The multifaceted flavors intertwine, each bite offering a nutty crunch and the richness of sesame, a sweet yet non-cloying experience. The dough is also infused with black sesame powder. After steaming, the aroma of wheat permeates the air, mingling with the scorched aroma of sesame. The soft dough envelops the generous filling. One bite is filled with a soft exterior and fragrant interior. The richness of sesame, the crunch of nuts, and the aroma of milk are a comforting blend from nose to taste. It's a perfect fusion of traditional pastry and nutty flavors, incredibly delicious. By the time I realized it, my stomach was already swollen. The sight of the scale instantly sobered me up—but then I thought, trading three sweet, soft sesame and nut snacks for a solid meal is a real bargain! After all, the dough is so chewy and the filling is so flavorful, it would be a shame not to eat enough.

Ingredients

Steps

  1. Place the dough ingredients (flour, black sesame powder, yeast, water, salt, sugar, and milk powder) in a mixing bowl and knead until the dough is smooth. Cover with plastic wrap and let rise in a suitable environment until it doubles in volume.
    Place the dough ingredients (flour, black sesame powder, yeast, water, salt, sugar, and milk powder) in a mixing bowl and knead until the dough is smooth. Cover with plastic wrap and let rise in a suitable environment until it doubles in volume. Place the dough ingredients (flour, black sesame powder, yeast, water, salt, sugar, and milk powder) in a mixing bowl and knead until the dough is smooth. Cover with plastic wrap and let rise in a suitable environment until it doubles in volume. Place the dough ingredients (flour, black sesame powder, yeast, water, salt, sugar, and milk powder) in a mixing bowl and knead until the dough is smooth. Cover with plastic wrap and let rise in a suitable environment until it doubles in volume.
  2. While the dough is rising, prepare the black sesame filling. Toast the peanuts and walnut kernels in an unheated oven at 180°C/380°F for 5 minutes. After cooling, rub the peanuts and walnut skins with your hands to remove them. Then, chop or blend in a food processor (no need to grind into a powder; keeping the grains is better).
    While the dough is rising, prepare the black sesame filling. Toast the peanuts and walnut kernels in an unheated oven at 180°C/380°F for 5 minutes. After cooling, rub the peanuts and walnut skins with your hands to remove them. Then, chop or blend in a food processor (no need to grind into a powder; keeping the grains is better). While the dough is rising, prepare the black sesame filling. Toast the peanuts and walnut kernels in an unheated oven at 180°C/380°F for 5 minutes. After cooling, rub the peanuts and walnut skins with your hands to remove them. Then, chop or blend in a food processor (no need to grind into a powder; keeping the grains is better). While the dough is rising, prepare the black sesame filling. Toast the peanuts and walnut kernels in an unheated oven at 180°C/380°F for 5 minutes. After cooling, rub the peanuts and walnut skins with your hands to remove them. Then, chop or blend in a food processor (no need to grind into a powder; keeping the grains is better).
  3. Take a larger container and put black sesame powder, condensed milk, milk powder, lard, and sugar in turn. Then add the beaten peanuts, walnuts, and egg liquid. Mix with your hands until all the ingredients are fully blended. Finally, knead them into filling balls of about 20 grams each and set aside.
    Take a larger container and put black sesame powder, condensed milk, milk powder, lard, and sugar in turn. Then add the beaten peanuts, walnuts, and egg liquid. Mix with your hands until all the ingredients are fully blended. Finally, knead them into filling balls of about 20 grams each and set aside. Take a larger container and put black sesame powder, condensed milk, milk powder, lard, and sugar in turn. Then add the beaten peanuts, walnuts, and egg liquid. Mix with your hands until all the ingredients are fully blended. Finally, knead them into filling balls of about 20 grams each and set aside. Take a larger container and put black sesame powder, condensed milk, milk powder, lard, and sugar in turn. Then add the beaten peanuts, walnuts, and egg liquid. Mix with your hands until all the ingredients are fully blended. Finally, knead them into filling balls of about 20 grams each and set aside. Take a larger container and put black sesame powder, condensed milk, milk powder, lard, and sugar in turn. Then add the beaten peanuts, walnuts, and egg liquid. Mix with your hands until all the ingredients are fully blended. Finally, knead them into filling balls of about 20 grams each and set aside.
  4. After the dough has risen, gently press it with a finger dipped in water. If it doesn't spring back, it's risen enough. Then, add flour and continue kneading until there are no visible holes inside the dough when you cut it open. This is crucial for ensuring the steamed buns or baozi have a smooth, flat surface.
    After the dough has risen, gently press it with a finger dipped in water. If it doesn't spring back, it's risen enough. Then, add flour and continue kneading until there are no visible holes inside the dough when you cut it open. This is crucial for ensuring the steamed buns or baozi have a smooth, flat surface. After the dough has risen, gently press it with a finger dipped in water. If it doesn't spring back, it's risen enough. Then, add flour and continue kneading until there are no visible holes inside the dough when you cut it open. This is crucial for ensuring the steamed buns or baozi have a smooth, flat surface. After the dough has risen, gently press it with a finger dipped in water. If it doesn't spring back, it's risen enough. Then, add flour and continue kneading until there are no visible holes inside the dough when you cut it open. This is crucial for ensuring the steamed buns or baozi have a smooth, flat surface. After the dough has risen, gently press it with a finger dipped in water. If it doesn't spring back, it's risen enough. Then, add flour and continue kneading until there are no visible holes inside the dough when you cut it open. This is crucial for ensuring the steamed buns or baozi have a smooth, flat surface.
  5. Divide the dough into small pieces: each piece for steamed buns weighs about 50 grams (this weight is the raw dough), and each piece for twill-style flower rolls weighs about 100 grams. Keep the dough moist throughout the cooking process to prevent it from drying out.
    Divide the dough into small pieces: each piece for steamed buns weighs about 50 grams (this weight is the raw dough), and each piece for twill-style flower rolls weighs about 100 grams. Keep the dough moist throughout the cooking process to prevent it from drying out.
  6. Twill Flower Roll Making Steps: 1. Roll the dough into a rectangular sheet approximately 20 cm wide and 25 cm long. 2. Spread the black sesame filling evenly over the surface of the sheet and roll it up from one end to the other. Spray a little water on the seam (you can roll the edges thinly first to help it adhere better). 3. Tighten the ends tightly as you roll to prevent the filling from leaking out. Then, turn the rolled dough over and gently press it with a rolling pin to make it evenly thick. 4. Place the prepared dough in a steamer and cut into desired lengths. Let it rise until it has doubled in volume.
    Twill Flower Roll Making Steps: 1. Roll the dough into a rectangular sheet approximately 20 cm wide and 25 cm long. 2. Spread the black sesame filling evenly over the surface of the sheet and roll it up from one end to the other. Spray a little water on the seam (you can roll the edges thinly first to help it adhere better). 3. Tighten the ends tightly as you roll to prevent the filling from leaking out. Then, turn the rolled dough over and gently press it with a rolling pin to make it evenly thick. 4. Place the prepared dough in a steamer and cut into desired lengths. Let it rise until it has doubled in volume. Twill Flower Roll Making Steps: 1. Roll the dough into a rectangular sheet approximately 20 cm wide and 25 cm long. 2. Spread the black sesame filling evenly over the surface of the sheet and roll it up from one end to the other. Spray a little water on the seam (you can roll the edges thinly first to help it adhere better). 3. Tighten the ends tightly as you roll to prevent the filling from leaking out. Then, turn the rolled dough over and gently press it with a rolling pin to make it evenly thick. 4. Place the prepared dough in a steamer and cut into desired lengths. Let it rise until it has doubled in volume. Twill Flower Roll Making Steps: 1. Roll the dough into a rectangular sheet approximately 20 cm wide and 25 cm long. 2. Spread the black sesame filling evenly over the surface of the sheet and roll it up from one end to the other. Spray a little water on the seam (you can roll the edges thinly first to help it adhere better). 3. Tighten the ends tightly as you roll to prevent the filling from leaking out. Then, turn the rolled dough over and gently press it with a rolling pin to make it evenly thick. 4. Place the prepared dough in a steamer and cut into desired lengths. Let it rise until it has doubled in volume. Twill Flower Roll Making Steps: 1. Roll the dough into a rectangular sheet approximately 20 cm wide and 25 cm long. 2. Spread the black sesame filling evenly over the surface of the sheet and roll it up from one end to the other. Spray a little water on the seam (you can roll the edges thinly first to help it adhere better). 3. Tighten the ends tightly as you roll to prevent the filling from leaking out. Then, turn the rolled dough over and gently press it with a rolling pin to make it evenly thick. 4. Place the prepared dough in a steamer and cut into desired lengths. Let it rise until it has doubled in volume. Twill Flower Roll Making Steps: 1. Roll the dough into a rectangular sheet approximately 20 cm wide and 25 cm long. 2. Spread the black sesame filling evenly over the surface of the sheet and roll it up from one end to the other. Spray a little water on the seam (you can roll the edges thinly first to help it adhere better). 3. Tighten the ends tightly as you roll to prevent the filling from leaking out. Then, turn the rolled dough over and gently press it with a rolling pin to make it evenly thick. 4. Place the prepared dough in a steamer and cut into desired lengths. Let it rise until it has doubled in volume. Twill Flower Roll Making Steps: 1. Roll the dough into a rectangular sheet approximately 20 cm wide and 25 cm long. 2. Spread the black sesame filling evenly over the surface of the sheet and roll it up from one end to the other. Spray a little water on the seam (you can roll the edges thinly first to help it adhere better). 3. Tighten the ends tightly as you roll to prevent the filling from leaking out. Then, turn the rolled dough over and gently press it with a rolling pin to make it evenly thick. 4. Place the prepared dough in a steamer and cut into desired lengths. Let it rise until it has doubled in volume. Twill Flower Roll Making Steps: 1. Roll the dough into a rectangular sheet approximately 20 cm wide and 25 cm long. 2. Spread the black sesame filling evenly over the surface of the sheet and roll it up from one end to the other. Spray a little water on the seam (you can roll the edges thinly first to help it adhere better). 3. Tighten the ends tightly as you roll to prevent the filling from leaking out. Then, turn the rolled dough over and gently press it with a rolling pin to make it evenly thick. 4. Place the prepared dough in a steamer and cut into desired lengths. Let it rise until it has doubled in volume.
  7. Baozi Making Steps: 1. Take a 50g dough ball, flatten it with your palm, and roll it into a round dough sheet with a thick center and thin edges. 2. Place a portion of the black sesame filling in the center of the dough sheet. Bring the edges upwards and tighten them tightly to prevent cracking during steaming. 3. Place the wrapped bun dough into the steamer and let it rise until it has doubled in volume.
    Baozi Making Steps: 1. Take a 50g dough ball, flatten it with your palm, and roll it into a round dough sheet with a thick center and thin edges. 2. Place a portion of the black sesame filling in the center of the dough sheet. Bring the edges upwards and tighten them tightly to prevent cracking during steaming. 3. Place the wrapped bun dough into the steamer and let it rise until it has doubled in volume. Baozi Making Steps: 1. Take a 50g dough ball, flatten it with your palm, and roll it into a round dough sheet with a thick center and thin edges. 2. Place a portion of the black sesame filling in the center of the dough sheet. Bring the edges upwards and tighten them tightly to prevent cracking during steaming. 3. Place the wrapped bun dough into the steamer and let it rise until it has doubled in volume. Baozi Making Steps: 1. Take a 50g dough ball, flatten it with your palm, and roll it into a round dough sheet with a thick center and thin edges. 2. Place a portion of the black sesame filling in the center of the dough sheet. Bring the edges upwards and tighten them tightly to prevent cracking during steaming. 3. Place the wrapped bun dough into the steamer and let it rise until it has doubled in volume. Baozi Making Steps: 1. Take a 50g dough ball, flatten it with your palm, and roll it into a round dough sheet with a thick center and thin edges. 2. Place a portion of the black sesame filling in the center of the dough sheet. Bring the edges upwards and tighten them tightly to prevent cracking during steaming. 3. Place the wrapped bun dough into the steamer and let it rise until it has doubled in volume. Baozi Making Steps: 1. Take a 50g dough ball, flatten it with your palm, and roll it into a round dough sheet with a thick center and thin edges. 2. Place a portion of the black sesame filling in the center of the dough sheet. Bring the edges upwards and tighten them tightly to prevent cracking during steaming. 3. Place the wrapped bun dough into the steamer and let it rise until it has doubled in volume.
  8. Steps for making fancy steamed buns: 1. Take the proofed dough and roll it into an even, thin sheet, approximately 20 cm wide and 30 cm long. 2. Spread the black sesame filling evenly over the dough sheet. Starting from one end, roll it into a long strip approximately 2 cm wide. 3. Cut the rolled strip into steamed bun pieces, each approximately 3 cm wide. Let it rise until its volume has doubled to 1.5 times its original size.
    Steps for making fancy steamed buns: 1. Take the proofed dough and roll it into an even, thin sheet, approximately 20 cm wide and 30 cm long. 2. Spread the black sesame filling evenly over the dough sheet. Starting from one end, roll it into a long strip approximately 2 cm wide. 3. Cut the rolled strip into steamed bun pieces, each approximately 3 cm wide. Let it rise until its volume has doubled to 1.5 times its original size. Steps for making fancy steamed buns: 1. Take the proofed dough and roll it into an even, thin sheet, approximately 20 cm wide and 30 cm long. 2. Spread the black sesame filling evenly over the dough sheet. Starting from one end, roll it into a long strip approximately 2 cm wide. 3. Cut the rolled strip into steamed bun pieces, each approximately 3 cm wide. Let it rise until its volume has doubled to 1.5 times its original size. Steps for making fancy steamed buns: 1. Take the proofed dough and roll it into an even, thin sheet, approximately 20 cm wide and 30 cm long. 2. Spread the black sesame filling evenly over the dough sheet. Starting from one end, roll it into a long strip approximately 2 cm wide. 3. Cut the rolled strip into steamed bun pieces, each approximately 3 cm wide. Let it rise until its volume has doubled to 1.5 times its original size. Steps for making fancy steamed buns: 1. Take the proofed dough and roll it into an even, thin sheet, approximately 20 cm wide and 30 cm long. 2. Spread the black sesame filling evenly over the dough sheet. Starting from one end, roll it into a long strip approximately 2 cm wide. 3. Cut the rolled strip into steamed bun pieces, each approximately 3 cm wide. Let it rise until its volume has doubled to 1.5 times its original size.
  9. Place the dough, once it has risen to 1.5 times its original size, in a steamer over boiling water. Steam over medium-high heat for 10 minutes. Once steaming is complete, turn off the heat and let it simmer for 5 minutes before uncovering. At this point, the steamed buns, steamed rolls, and steamed bread filled with black sesame, peanut, and walnut fillings are ready.
    Place the dough, once it has risen to 1.5 times its original size, in a steamer over boiling water. Steam over medium-high heat for 10 minutes. Once steaming is complete, turn off the heat and let it simmer for 5 minutes before uncovering. At this point, the steamed buns, steamed rolls, and steamed bread filled with black sesame, peanut, and walnut fillings are ready. Place the dough, once it has risen to 1.5 times its original size, in a steamer over boiling water. Steam over medium-high heat for 10 minutes. Once steaming is complete, turn off the heat and let it simmer for 5 minutes before uncovering. At this point, the steamed buns, steamed rolls, and steamed bread filled with black sesame, peanut, and walnut fillings are ready. Place the dough, once it has risen to 1.5 times its original size, in a steamer over boiling water. Steam over medium-high heat for 10 minutes. Once steaming is complete, turn off the heat and let it simmer for 5 minutes before uncovering. At this point, the steamed buns, steamed rolls, and steamed bread filled with black sesame, peanut, and walnut fillings are ready.
Languages
Walnuss-, Sesam-, Erdnuss-Brokatrollen (Päckchen) - Deutsch (German) version
walnut, sesame, peanut brocade rolls (packets) - English version
rollos de brocado de nueces, sésamo y cacahuete (paquetes) - Española (Spanish) version
rouleaux de brocart aux noix, sésame et cacahuètes (paquets) - Français (French) version
roti brokat kenari, wijen, kacang tanah (bungkus) - Bahasa Indonesia (Indonesian) version
panini di broccato alle noci, al sesamo e alle arachidi (pacchetti) - Italiana (Italian) version
クルミ、ゴマ、ピーナッツの錦織りロール（袋入り） - 日本語 (Japanese) version
호두, 참깨, 땅콩 브로케이드 롤(팩) - 한국인 (Korean) version
ขนมปังโรลบรอกเคดวอลนัท งา และถั่วลิสง (แบบซอง) - แบบไทย (Thai) version
核桃、芝麻、花生錦繡卷(包) - 香港繁體中文 (Traditional Chinese - Hong Kong) version