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Steamed Buns Stuffed With Lotus Seeds Paste / 湘莲蓉包

The filling I used here is called Xianglian(or Hsianglien)湘莲 from Hunan Province in China. Hunan is called 湘 Xiang for short, after the Xiang River which runs through the province.

  • 250 g All-purpose flour
  • 125 ml Warm water
  • 2.5 g Active dry yeast
  • 2.5 g Baking powder
  • 3 g Sugar
  • 250克 中筋粉
  • 125毫升 温水
  • 2.5克 干酵母
  • 2.5克 泡打粉
  • 3克 白砂糖

  1. Place the yeast and water in a small bowl. stir, and let mixture stand 10 minutes to dissolve. Mix together flour,baking powder and sugar. Add in the yeast mixture. Mix until dough forms a rough ball.
  2. Remove dough to a lightly floured board. Knead, dusting with flour until dough is smooth and elastic. Let rise until it doubles in size, about 50 minutes. Punch down dough and divide dough in half. (one half I use for making 5 spring onion buns). Roll the other half into a long roll and cut into 5-7 pieces.
  3. Roll each of pieces into a circle. The center of circle is suppose to be a little bit thicker than the sides. Set on a 2-3-inch square of parchment paper and place in a steaming basket. Leave space between buns in the basket.
  4. Let rise for 30 minutes, or until buns almost double in size, then steam over boiling water and high heat for 12 minutes. When done, leave them in the steamer for 5 minute before serving.


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