Lotus paste stuffed buns

Overview

How to cook Lotus paste stuffed buns at home

Stir flour + warm water + yeast into dough, add 2 grams of lard and knead into smooth dough.
No fermentation is needed (this time, the one-time fermentation method is used), directly roll into long strips and cut into 50g large and uniform portions.
Roll out into a round dough piece that is thick in the middle and thin on the edges.
Wrap in lotus paste filling.
Shape into buns.
Arrange them in the steamer one by one, leaving a gap in the middle, cover the pot, and let rise until doubled in size (about an hour and a half).
(This time the steamed buns used the method of proofing once.) After the time is up, turn on the heat and bring to a boil. After the steam comes out, turn to medium heat and steam for 15 minutes, then turn off the heat and steam for another 3-5 minutes.
Okay, it’s out of the pot.
Finished product picture.
Finished product picture.
Finished product picture.