There are endless varieties to Chinese bakery bread, and they come in endless variety of shapes too. In this post, I am sharing another one of my all time favorite, black sesame seeds bread in super pretty spiral shape.
If you are thinking of gifting somebody a baked good, you can be sure the receiver of this black sesame seeds bread will be in awe. Of course, you will want to bake this all the time for your own enjoyment too.
To me, black sesame seeds are tastier than regular sesame seeds, especially in desserts and baked good such as bread. And the black sesame seeds filling is one of the easiest filling ever, you only need two ingredients in equal amount:
Typically, I only fill each bread roll with 1 tablespoon of filling. And since this recipe yields 12 rolls, I prepare 12 tablespoon of black sesame seeds, meaning 6 tablespoon black sesame seeds and 6 tablespoon sugar.
If you want your bread to be bursting with black sesame seeds goodness, feel free to increase the amount of filling as needed.
When I am not lazy, I love shaping my bread into pretty or cute shapes. One of my most favorite shape is the spiral bread roll.
The spiral shape looks super pretty and complicated, but it is actually quite easy to pull of, and here’s how to do it.
If the written explanation gets you nowhere, I hope the shot by shot photo guide can do a much better job.
Once you have shaped and arranged the bread rolls in a 9” cake pan, cover this with a wet kitchen towel or a saran wrap.
Let the dough proof until the volume is doubled. You should see that the bread dough completely fills the pan at this stage.
Then apply an egg wash to get that shiny Chinese bakery style look on your bread, and if you wish, you can also add some black sesame seeds sprinkles.
I wish I can give you the exact time you need to bake this bread, or any other bread that I have in my bread recipes collection.
I state in the recipe that it needs about 20-25 minutes, but sometimes, you need 25-30 minutes, and sometimes, you better be damn sure to grab that pan of bread out once it hit 20 minutes.
When it comes to bread, I find that it is better to slightly err on the short cooking time as long as the bread is fully cooked then err on the long cooking time since bread that bakes for too long tends to become hard and dry.
Also, as you learn to understand the quirks of your oven, you will become better and better at judging the time it needs to get that perfect bread. Have fun!