Black sesame bread recipe

I have been on a tangzhong bread making frenzy over the last few months and had gone through more than 15kg of bread flour to date. 

For those unfamiliar, tangzhong is a method used to make those soft, fluffy buns commonly found at Asian bakeries. A gelatinised started dough is added with milk to the dry ingredients to create this texture. 

I have been experimenting with flavours to compliment this type of dough and played around with the idea of a black sesame filling. I may have gone overboard with my filling, a tendency of mine, and will (try) resolve to using less in the future.

I do like black sesame and didn’t mind the extra filling although it was a tad messy haha.

Ingredients for black sesame paste:

200g roasted black sesame seeds (has to be roasted for a more robust flavour)
100g butter
A pinch of salt

Grind the black sesame seeds into a semi-paste and mix in with the butter and salt. One may add sugar but I prefer it as a savoury spread.
 

As there are quite a few reliable tangzhong bread recipes online, I won’t post any recipes for the dough here.