Air Fryer Korean Black Sesame Bread Balls

Method

1. Set a pot on the stove with 200 ml unsweetened oat milk, 30 g unsalted butter, 27 g kOBE Monk Fruit Blend and 1/3 teaspoon salt over low heat.
2. Sift 30 g all purpose flour to remove lumps. Once the butter has melted, add the flour to the pot, stir until combined and cook until it thickens, then turn off the heat and transfer it to a large bowl. Keep the heat low throughout so the butter does not burn.
3. Sift 150 g tapioca starch into the still warm mixture and stir quickly with a spatula until it forms a soft, pliable, smooth mass.
4. Crack 2 chicken eggs into the dough, add a little vanilla and stir for about 3 to 4 minutes until the eggs are fully worked in and the dough is smooth and thick, then add 30 g black sesame and mix through once more.
5. Let the dough rest for about 10 minutes. Preheat the air fryer at 180 degrees C for 10 to 12 minutes.
6. Transfer the dough to a piping bag, line the tray with parchment paper and pipe medium rounds, leaving space between them because they will spread.
7. Bake at 180 degrees C for 10 minutes, turn the rolls over and bake for 15 minutes more. Let them cool before serving.

Tips

• Tapioca starch is what gives these rolls their chew, so keep the ratio of tapioca starch to flour as written.
• Once fully cool, the rolls keep 2 to 3 days at room temperature in a sealed zip bag.
• Pipe with plenty of space between rounds because they spread a lot while baking.
• Sift the tapioca starch in while the bowl is still warm and mix fast, since a cooled mixture clumps and the dough never comes out smooth.