Black Sesame Milk Steamed Buns

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1. 1 Step 1: Dissolve the yeastPour the milk into a bowl, add the sugar and yeast, and stir briefly so the yeast dissolves and wakes up.
2. 2 Step 2: Mix until flakyAdd the plain flour and black sesame powder, and stir with chopsticks or a spatula until it looks like flakes with no dry flour left.
3. 3 Step 3: Knead until smoothAdd the oil and start bringing it together by hand. Move it to the bench and keep kneading until your hands, the bowl and the dough are all clean and smooth.
   Knead 8–10 min
4. 4 Step 4: RestCover the dough with cling wrap or a damp cloth and let it rest.
   Rest 5 min
5. 5 Step 5: Roll and foldRoll the dough into a large, thin rectangle, then fold it in three like a letter. Roll it out and fold it again — repeat 3–4 times until the edges and surface are very smooth with no air bubbles. This is the key to smooth buns.
6. 6 Step 6: Roll up and cutRoll the dough into a rectangle about 0.5 cm thick and brush the top with a thin layer of cold water (this helps it stick). Roll it up tightly from the long side into a log, then roll it gently under your hands so it is even all the way along. Trim both ends with a sharp knife, then cut it into even pieces. Make each cut quick and clean.
7. 7 Step 7: ProvePlace each bun on baking paper in the steamer, leaving space between them. Cover with the lid and leave somewhere warm (about 30–35°C). They are ready when they have grown to about 1.5 times the size, feel light when picked up, and spring back slowly when pressed gently.
   Prove 30–40 min
8. 8 Step 8: Steam and coolOnce the water boils, turn the heat to medium and steam. After turning off the heat, don't open the lid straight away! Open it just a crack and leave for 3 minutes so the temperature drops slowly, then open it fully. This stops the buns shrinking or wrinkling from the sudden cold.
   Steam 12–15 min rest 3 min