Black Sesame Marzipan Recipes

Steps:

• For the almond orange sponge cake: Preheat the oven to 400 degrees F. Grease a 13-by-18-inch half-sheet pan with cooking spray and line with parchment paper. Grease the parchment paper and set aside.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. Slowly add 1/4 cup granulated sugar while beating. Continue beating until shiny medium stiff peaks form, about 2 minutes. Remove the egg whites to a medium bowl and set aside.
• Add the egg yolks and remaining 3/4 cup granulated sugar to the same bowl of the stand mixer with the same whisk attachment (no need to wash). Add the almond and vanilla extracts as well as the orange zest. Beat on medium speed until pale yellow and doubled in volume, 1 to 2 minutes. Gently fold in the egg whites. Finally, fold in the flour mixture until just incorporated.
• Spread the batter in the prepared pan. Bake until the top is springy, 10 to 12 minutes.
• Use an offset spatula to loosen the edges of the cake. Immediately invert the cake onto a clean dish towel dusted with powdered sugar. Remove the parchment paper. Using the towel, fold the long end of the cake towards the center, continuing to roll the cake into the towel (this will help shape the cake when the buttercream is added). Transfer to a rack, seam-side down, to cool completely.
• For the black sesame buttercream: Put the butter and confectioners' sugar in a stand mixer fitted with the whisk attachment. Beat on low speed until combined, then add the sesame paste, milk, vanilla and salt and increase the speed to medium. Beat until smooth.
• For the decorations: Combine the coconut with the matcha powder in a medium bowl. Shape the marzipan into mushrooms.
• Assembly: Unroll the cake on a clean work surface and remove the towel. Spread a third of the buttercream on the inner side of the cake, frosting all the way to the edges. Gently roll back into a log. Trim the ends of the roll, then cut a quarter of the log off on a diagonal. Place the larger log on a large serving platter. Attach the smaller log to the side of the cake with some buttercream to resemble a branch on the yule log. Spread the remaining buttercream on the buche de Noel to cover, but leave the cut sides unfrosted to show the swirl. Run an offset spatula or spoon over the buttercream for the appearance of rough tree bark. Sprinkle the matcha coconut around the cake to resemble moss. Place the marzipan mushrooms around the cake, gently pressing them into the frosting. Enjoy!

Steps:

• Whisk together ¼ cup bread flour (31 g), ⅓ cup whole milk, and ⅓ cup cold water in a cold small saucepan. Place over medium heat and cook, whisking often, until a thick paste forms, about 2 minutes. Measure out ½ cup (125 g) tangzhong and discard any remaining. Let cool until lukewarm, about 15 minutes.
• Combine tangzhong, 2 large eggs, ¼ cup (50 g) granulated sugar, 3 Tbsp. heavy cream, 2¼ tsp. active dry yeast, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, remaining 2¾ cups (344 g) bread flour, and remaining 3 Tbsp. whole milk in the bowl of a stand mixer fitted with the dough hook. Mix on low speed 3 minutes, then increase speed to medium and continue to mix, scraping down sides of bowl occasionally if needed, until dough is smooth, about 10 minutes.
• With motor running, gradually add 3 Tbsp. unsalted butter, cut into ½" pieces, room temperature, a couple pieces at a time. Once butter is fully incorporated, continue to mix 3 minutes (dough will be smooth and slightly tacky).
• Lightly coat a large bowl with nonstick vegetable oil spray or vegetable oil and transfer dough to bowl; turn dough to coat. Cover with a lid, large plate, or plastic wrap and let sit in a warm, draft-free spot until doubled in size, 1½-2 hours.
• Meanwhile, finely grind ⅓ cup (50 g) black sesame seeds in spice mill (stop grinding before seeds turn to a paste).
• Beat 1 cup (110 g) powdered sugar and 6 Tbsp. unsalted butter, room temperature, in the clean bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy; scrape down sides of bowl with a rubber spatula. Add 1 large egg and 1 tsp. vanilla extract and beat until well combined, about 2 minutes (mixture will look slightly curdled; that's okay). Add ground sesame seeds, 2 cups (230 g) cake flour, sifted, ½ tsp. baking powder, and ¼ tsp. kosher salt and mix on low speed, scraping down sides occasionally, until a dough forms, about 2 minutes.
• Divide black sesame dough in half. Working with one half at a time, roll out dough between large sheets of parchment paper to ⅛" thick. Stack sheets of dough, still sandwiched between parchment, then slide onto a baking sheet and chill until firm, at least 45 minutes, or until ready to use.
• When shokupan is doubled in size, punch down and turn out onto a lightly floured surface. Divide dough into 14 equal pieces (50 g each if using a scale). Working one at a time, flatten each piece with your palm, then fold all edges up toward the center and pinch together to close (it should look a little like a dumpling). Turn dough seam side down. With your hand cupped over dough (dough should be positioned between the edge of your hand and the fleshy part below your thumb), roll dough in a circular motion, keeping seam constantly touching surface, until a tight ball forms. Turn seam side up.
• Working with 1 sheet at a time, remove black sesame dough from fridge. Peel off top sheet of parchment and lightly place it back over dough; turn dough over and remove second sheet of parchment. Punch out rounds with cutter. Using a small offset spatula, lift rounds off parchment and drape over shokupan balls (ensure black sesame dough covers seam on shokupan). Gently mold black sesame dough around shokupan by cupping in your palm (cookie will not cover the entire ball). If rounds become too soft to work with at any point, chill until firm but pliable before continuing, 5-10 minutes.
• Place ½ cup (100 g) granulated sugar in a small bowl. Working one at a time, roll cookie topping side of each bun in sugar. Divide buns between 2 parchment-lined baking sheets, spacing about 2" apart. Using a sharp paring knife, carefully score top of each bun to make a grid, being careful not to slice into shokupan. Cover buns loosely with plastic wrap and let sit in a warm, draft-free spot until doubled in size, about 1 hour.
• Place racks in upper and lower thirds of oven; preheat to 350°F. Bake buns, rotating bakingsheets top to bottom and front to back halfway through, until bread is golden brown (an instant read thermometer will register 200°F), 17-20 minutes. Cookie topping will spread and crackle as buns bake. Let buns cool on baking sheets until warm before serving, about 15 minutes. Do ahead: Buns can be baked 4 days ahead. Store airtight at room temperature, or chill up to 1 week, or freeze up to 6 months. Bring to room temperature before serving.