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First, place the
Hong Kong Flour (4 cups)
into the mixing bowl of a stand mixer. Then add in
Granulated Sugar (3/4 cup)
Baking Powder (1 tsp)
Instant Dry Yeast (1 Tbsp)
Using the hook attachment, stir to mix everything together.
Water (9 oz)
just enough to get a soft dough. Knead on medium speed for about 5 minutes, just to mix the water and flour together.
Next, add in the
Vegetable Shortening (1 Tbsp)
and continue kneading for another 8-10 minutes until the dough is soft, smooth, elastic, and does not stick to the sides of the mixing bowl or to your fingers.
Remove dough from mixing bowl onto a floured surface and briefly knead again till all is evenly distributed. You now have the basic dough for making buns.
Divide the smooth dough in half. Roll into long cylindrical shapes and divide the dough into 30 g each and roll into balls.
Roll each dough into a flat circle with a small rolling pin. Shape 20 g of the
Lotus Seed Paste (1 cup)
into a ball and place it in the center of the dough. Gather the sides to enclose the bun and pinch to seal.
Shape the bun into a peach shape. Use a plastic dough cutter to make a vertical indentation in the center of the bun to resemble a peach. Repeat the same with the rest of the dough and fillings.
Place the buns on greaseproof paper and leave them to proof in a warm place for 30 minutes or till the buns have puffed up to about half their original size.
Once ready to steam the buns, add some water into a steamer and bring to a rolling boil. Place the risen buns into the steamer and close the lid. Steam over high heat for 15 minutes.
Leave the buns to cool a little in the steaming tray. Meanwhile, dilute
Red Food Coloring (1 drop)
Water (1 Tbsp)
. Spray each bun with a little food coloring and transfer the buns to cool on a wire rack to prevent the bottom of buns from becoming wet or soggy and we are done!
Let the buns cool for about 5 minutes. Serve these soft and fluffy longevity buns with hot Chinese tea and enjoy!
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