These traditional Chinese Steamed Lotus Buns are a delightful treat, known for their intricate floral shape and incredibly soft, fluffy texture. Made with a simple yeast dough enriched with sugar and milk, these buns offer a subtle sweetness that pairs perfectly with tea or as a light dessert. The key to their beauty lies in the delicate scoring and shaping technique, which transforms a simple dough disc into a blooming lotus flower. Ideal for festive occasions, family gatherings, or as a comforting homemade snack, they require patience but reward you with an impressive and delicious result. Serve them warm to enjoy the best texture and aroma.
Steamed Lotus Buns
Description
These traditional Chinese Steamed Lotus Buns are a delightful treat, known for their intricate floral shape and incredibly soft, fluffy texture. Made with a simple yeast dough enriched with sugar and milk, these buns offer a subtle sweetness that pairs perfectly with tea or as a light dessert. The key to their beauty lies in the delicate scoring and shaping technique, which transforms a simple dough disc into a blooming lotus flower. Ideal for festive occasions, family gatherings, or as a comforting homemade snack, they require patience but reward you with an impressive and delicious result. Serve them warm to enjoy the best texture and aroma.Ingredients
Directions
-
In a small bowl, dissolve 1 tablespoon of sugar and the active dry yeast in the warm water. Let stand for 5 minutes until foamy and bubbly. If it does not foam, discard and use fresh yeast.
-
In a food processor fitted with the metal blade, combine the all-purpose flour and remaining 5 tablespoons of sugar. Pulse for 2 seconds to mix.
-
Combine the yeast mixture with the warm milk. While the processor is running, pour the milk mixture down the feed tube in a steady stream.
-
Process until the dough forms a rough ball. If sticky, add flour 1 teaspoon at a time until the dough pulls away from the sides of the bowl.
-
Turn the dough out onto a lightly floured surface. Knead for about 2 minutes until smooth and elastic.
-
Place the dough into a large, lightly oiled mixing bowl. Cover and let rise in a warm spot until doubled in size, about 1 hour.
-
Punch down the dough and turn it out onto a lightly floured surface. Flatten slightly, sprinkle the baking powder in the center, fold over the edges, and knead until the baking powder is thoroughly incorporated.
-
Invert the mixing bowl over the dough to shape it, then let it rest for 10 minutes.
-
Divide the dough in half. Cover one half. Roll the other half into a 12-inch long log and cut into 12 equal pieces.
-
Take one piece of dough, keeping the rest covered. Roll it into a flat 3 1/2-inch circle.
-
Lightly brush the circle with oil. Fold it in half to form a half-moon shape.
-
Using the back of a knife, score the half-moon crosswise at 1/4-inch intervals, being careful not to cut all the way through.
-
Use a chopstick to make an indentation in the middle of the rounded edge. Simultaneously, pinch the middle of the straight edge with your thumb and forefinger to form a notch and leaf shape.
-
Place the shaped bun on a 3-inch square of parchment paper. Arrange in a steaming basket, leaving space between buns. Repeat with the remaining dough.
-
Let the buns rise in the basket for 30 minutes, or until they almost double in size.
-
Steam the buns over boiling water for 15 minutes.
-
Remove from steamer and let cool for 1 minute before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 30.1kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 26.0mg2%
- Total Carbohydrate 6.9g3%
- Dietary Fiber 0.3g2%
- Sugars 3.8g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure water and milk are warm (100-110&# 194;°F), not hot, to avoid killing the yeast.
If you do not have a food processor, you can mix the dough by hand or with a stand mixer fitted with a dough hook.
For best results, line your steamer basket with parchment paper squares or cabbage leaves to prevent sticking.
You can steam the buns in batches if your steamer is not large enough to hold all 24 at once. Keep the unsteamed buns covered to prevent drying out.
Leftover buns can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 5-10 minutes to restore softness.
For a richer flavor, you can substitute half of the milk with butter milk or add a teaspoon of vanilla extract to the dough.
