This easy Black Sesame Marble Milk Bread is made with a soft and fluffy Hokkaido milk bread flavored with toasted sesame seeds, braided together to create a nutty and beautifully intricate loaf. Wow, all of your friends with your bread-making skills with this easy marble bread recipe!
This absolutely stunning showstopper black sesame marble milk bread weaves thin layers of toasted black sesame in between layers of pillowy soft milk bread. This bread is airy, light, and filled with a rich black sesame flavor. Each slice has a unique design that is as delicious as it is beautiful. Despite the look, the shaping method is straightforward and easy to make!
You can toast slices of this black sesame marble milk bread loaf to eat with butter and a little bit of honey or use it for a Chicken Katsu Curry Sliders or Japanese Egg Salad Sandwich !
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Milk bread is a Japanese-style white bread that originated from the Hokkaido region of Japan. It also is referred to as shokupan, which literally translates to eating bread and is the general name for milk bread in Japanese.
Milk bread is absolutely the softest, and most versatile white bread ever invented. It has a soft crust and the inside is subtly sweet that gives you a melt-in-your-mouth experience. The special texture of Hokkaido milk bread comes from the high hydration percentage and the addition of a starter. I love using milk bread to experiment with different flavors because it creates the easiest and most versatile base. If you haven't already, check out my Ube Swirl Milk Bread for extra inspo!
I have broken down this black sesame marble milk bread recipe into four simple sections 1. Tangzhong, 2. Black Sesame Paste, 3. Knead the Two Doughs, 4. Shape the dough. It may seem daunting, but like anything else in life if you work your way through it one step at a time you will find that the end result is always rewarding.
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This black sesame marble milk bread recipe lasts longer than other types of bread due to the starter. The bread should last up to one week on the counter in an airtight container. It can last up to a month if stored in the freezer.
Calories: 2023 kcal | Carbohydrates: 282 g | Protein: 60 g | Fat: 73 g | Saturated Fat: 35 g | Polyunsaturated Fat: 11 g | Monounsaturated Fat: 21 g | Trans Fat: 2 g | Cholesterol: 485 mg | Sodium: 1347 mg | Potassium: 903 mg | Fiber: 13 g | Sugar: 53 g | Vitamin A: 2022 IU | Vitamin C: 1 mg | Calcium: 570 mg | Iron: 8 mgBlack sesame seed is well known for its anti-aging properties. It helps to delay the greying of hair, memory loss, as well as hearing loss. Reapping the goodness and the nutty flavour of these wonderful seeds, the black sesame seeds were roasted, crushed and added to bread dough.
2. Let the sesame seeds cool down for about 3 minutes. Place in a clean plastic bag, and use a rolling pin to crush the seeds partially. Set aside.
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7. When the program ends at 1:30 hr, let the dough stay in the machine for another 15 minutes. As ingredients were cold in the beginning, the proofing process needs to be extended slightly.
11. Roll up the dough, fold to let the two ends meet, shape the dough into 2 balls by pulling down the sides, and seal at the bottom.
14. After the rest, roll out the dough into a flat dough again.The shorter length of the dough should correspond to the shorter width of the Pullman tin.
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15.Flip the dough over so the smoother side will be facing out after rolling up.Roll up the dough from the shorter end.
Let the dough proof in a warm oven for about 60 to 70 minutes, or till the dough reaches about the rim of the Pullman tin.
17. After the second proofing and the dough has reached the rim of the Pullman tin, remove the dough from the oven. Preheat the oven to 170 degree Celsius. And brush a coat of fresh milk over the dough.
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18. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 45 to 55 minutes. If your Pullman tin has a thinner wall, you can bake for about 45 minutes at the same temperature.
19. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.Ground toasted black sesame seeds and sugar make the nuttiest bread filling (without nuts!), and the spiral shape of the bread makes it too pretty to eat.
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.
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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.
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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.
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Top: black sesame seeds bread, shaped and arranged in a pan, prior to proofing. Bottom: black sesame seeds bread, after proofing, with egg wash and black sesame seeds sprinkle, ready to go into the oven.
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.
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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.
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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!A cookbook’s greatness isn’t always evident in the first pass. You might have to make a few recipes before you know you’ve found ‘the one.’ But one day, you’ll be deep into a recipe (that you may have read too quickly at the start), and you’ll realize you need help. What texture should this be? Is it ok if I messed this step up? How are these flavors going to work? If it’s a great cookbook, the answer will be right there for you, anticipating pitfalls and knowing when you need more info. That’s the kind of cookbook A Common Table is.
Cynthia Chen McTernan is the multi-talented genius behind Two Red Bowls. She’s also a lawyer and a mother who seems to manage it all beautifully. But in the pages of her book, we find the evidence of mistakes made and questions asked, as she presents layered recipes with just the information you need to ease a moment of panic.
My Mind Patch: Black Sesame Seed Bread 黑芝麻吐司
It goes without saying that a great cookbook will be filled with dishes that are at once interesting and inviting; unique, but approachable. A Common Table has that in spades. Cynthia draws from her Chinese-American background and her South Carolina roots. Her recipes find inspiration in her husband’s Korean-Irish heritage and Hawaiian upbringing. Together, they’ve lived in Massachusetts, Brooklyn, and Los Angeles. This rich and varied background provides an ideal jumping off point for a cookbook. Cynthia effortlessly connects all the dots with her cooking and recipes like Kimchi-Brined Chicken Biscuits, Ginger-Scallion Chicken and Dumplings, Sesame Salt and Pepper
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