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1
Mix all the ingredients except for the sesame jam together, knead and leave to rise for 30 minutes (1st rising).
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2
I did it easily in a bread machine.
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3
Take the dough out, punch down with your hands to deflate, and divide into 6 pieces.
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4
Divide each piece into 6 pieces again.
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5
Roll out 5 of the pieces thinly like gyoza wrappers, leaving 1 piece as a ball.
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6
Spread sesame jam on the 5 flattened circles.
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7
Roll the remaining piece of dough into a small log.
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8
Layer the rolled out pieces of dough so that they overlap each other.
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9
Put the log-shaped piece of dough in the center of the top circle of dough.
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10
Place a chopstick in the middle and press down lightly over the layered circles of dough, to secure in place.
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11
Roll up the pieces around the log-shaped dough.
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12
Pinch the middle into a thin shape, then separate the two halves with your fingers.
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13
Place the wrapped dough cut side down, and shape into roses.
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14
Repeat for the rest of the dough.
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15
Put the rose shaped buns in a steamer, and leave to rise for 30 to 50 minutes at 85F/30C or so (2nd rising) until they have doubled in size.
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16
Bring water to a boil in a steamer.
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17
Steam the rose buns over high heat for 15 minutes.
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18
Turn off the heat and leave the steamer lid closed for 3 minutes.
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19
The rose shaped steamed buns are done!
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20
This one doesn't look half bad, either!
