cheese cloud black sesame buns

the steamed bun version of your favourite milk tea topping.

i am so excited about these buns

the salted cheese cloud filling is inspired by the creamy, salty-sweet milk foam toppings from new-wave bubble tea shops

but instead of floating on tea, this cheese cloud is tucked inside a warm, fluffy black sesame bun

the sweet, nutty dough. the smooth, salty filling. the contrast is addictive. they’re soft, steamy, rich without being heavy, and honestly? way too easy to eat three in a row!

if you love modern asian bakery vibes, anything sesame, or that signature sweet-salty hit—these are for you

makes five buns

ingredients

cheese cloud filling

40g (2 slices) american-style processed cheese slices

110g milk, divided

15g butter

5g caster sugar

1 tsp cornstarch

big pinch salt

black sesame steamed buns

200g plain flour

50g black sesame powder

15g brown sugar

1 tsp instant yeast

0.75 tsp baking powder

130g cool water

method

cheese cloud filling

tear the american cheese slices (40g) into small pieces

add to a saucepan along with most of the milk (90g), and all of the butter (15g), and sugar (5g)

gently melt together over low heat, stirring constantly

in a small bowl, whisk together the remaining cold milk (20g) and cornstarch (1 tsp)

pour the cornstarch mixture into the warm cheese and stir together until thickened

remove from the heat and salt to taste - it should be salty!

transfer to a container and chill completely

black sesame steamed buns

in the bowl of a stand mixer with the hook attachment, add the flour (250g), black sesame powder (50g), brown sugar (15g), yeast (1 tsp), baking powder (0.75 tsp), and water (130g)

knead on low speed until it forms a smooth dough, about 10 minutes

cover and let rise at room temperature for 30-45 minutes

assembly

turn out the dough onto your work surface

divide into five even portions

working with one dough ball at a time, flatten to a disc about 12cm diameter

keep the other dough balls covered while you work

place a generous spoon of cheese cloud filling in the centre of the disc

gently wrap the dough around the filling, pinching closed together at the top

shape into a ball and place seam side down to rest while you repeat with the remaining buns

keep covered while you preheat the steamer

steam the buns for 15 minutes (you may need to work in batches)

let rest covered for a few minutes to avoid them collapsing and getting wrinkly

keep any leftovers in an airtight container in the fridge and steam or microwave before eating