Thursday, July 7, 2011

Lotus bun

200g plain flour
200g lotus paste
1 tsp yeast
1 tbsp oilve oil
1 tbsp sugar
pinch of salt
100 ml water
10 pcs white paper (3cmx3cm)

1. Put all the ingredients (except water) into a mixing bowl. Add in water gradually and knead dough slowly until smooth.
2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.
3. When the dough rises to double its size, punch out the air with knuckles and knead again for about 1 minute.

4. Divide the lotus paste into 1o portions. Roll into round balls.
5. Cut into 10 portions and lightly roll each piece into round shape.
6. Take a piece of dough and flatten it on palm. Put filling in the center and gather the edges.

7. Close last fold by twisting and place it on white square paper.
8. Arrange the buns in the steamer with gaps in between as the buns will expand further during steaming. Set aside for about another 10-15 minutes for them to rise.

9. Steam for 15-20 minutes.
10. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.
11. Serve hot.

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