Light and Tender Chinese Lotus Seed Buns Recipe

Light and Tender Chinese Lotus Seed Buns Recipe

Ingredients

  1. For the Lotus-Seed Paste Filling:
  2. 11 ounces dried lotus seeds (see note)
  3. Water
  4. 1/4 cup neutral oil, such as vegetable or canola oil
  5. 1/2-3/4 cups sugar
  6. For the Buns:
  7. 1 1/4 cups low-protein flour, such as cake or pastry flour, or 3/4 cup plus 2 tablespoons all-purpose flour mixed with 2 tablespoon cornstarch
  8. 1 1/2 tablespoon sugar
  9. 1/4 teaspoon active dry yeast
  10. 1/4 teaspoon baking powder
  11. 1 tablespoon glutinous rice flour (see note)
  12. 1/4 cup water
  13. 1 tablespoon heavy cream
  14. Yellow or pink food coloring (optional)

Steps

  1. 1.
    For the Lotus-Seed Paste Filling: Rinse lotus seeds and soak in a large bowl of water until softened, at least 4 hours or overnight.

    2.
    Tear each seed in half and remove the small bitter sprout (technically the cotyledon) in the center.

    3.
    Place lotus seeds in a large pot and add enough water to completely cover. Bring to a boil over high heat, then lower heat and simmer, adding more water if necessary to keep seeds covered, until tender, about 1 hour.

    4.Reserve 1 cup of lotus-seed cooking

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