Chinese Sesame Buns
|All-purpose flour||2 1⁄4 Cup (36 tbs) (unsifted)|
|Water||1 Cup (16 tbs)|
|Salad oil||3 Tablespoon|
|All purpose flour||2 Tablespoon|
|Sesame seeds||3 Tablespoon|
In a bowl, combine the 2 1/4 cups flour and salt.
Mix in water with a fork or chopsticks until dough is evenly moistened and begins to hold together.
On a lightly floured board, knead dough, adding flour (as little as possible) to keep it from sticking, until very smooth and satiny (about 10 minutes).
Cover and let rest at room temperature for 30 minutes.
Meanwhile, prepare a roux: in a small heavy pan, heat salad oil over medium heat until it flows freely.
Add the 2 tablespoons flour and cook, stirring, just until mixture turns caramel color.
To roll and shape sesame buns, follow the illustrations at right.
On a lightly floured board, roll dough out into an 8 by 15-inch rectangle.
Spread cooled roux over dough.
Cut rectangle crosswise into thirds.
Stack cut pieces on top of one another with roux-coated surfaces inside stack.
Cut stack in half lengthwise, and then crosswise into 4 equal pieces.
You will now have 8 pieces.
Don't worry if some corners are slightly rounded.
Roll each piece to 1/8 inch thickness, then fold 2 opposite sides toward center.
Overlap side, completely.
With seam side up, roll only half of each folded piece to 1/8 inch thickness.
Starting at thicker end, fold dough over twice toward thin end.
With thin end on top, dip bottom surface in sesame seeds.
With seed side up, roll out each bun to form a 3 by 5-inch rectangle 1/4 inch thick.
Place on ungreased cooky sheet, seed side up.
Let buns rest for at least 5 minutes before baking.
At this point you can cover and chill buns up to 24 hours; freeze for longer storage.
Bake on the bottom rack of a 400° oven until golden brown and puffy (about 15 minutes if dough is at room temperature, 25 minutes if cold; frozen dough should be thawed before baking).
If you plan to serve buns with a filling, slit 2 short sides and 1 long side open with scissors or a sharp knife; insert filling.