These lotus leaf buns (荷叶 – lotus leaf, 包 – bun) are excellent for any type of filling. These steamed bao are often erroneously referred to as “bao buns,” which repetitively translates to “bun bun.” like other Chinese bao, these are steamed and are made in a flat, folded shape with an opening in the middle–perfect to hold a variety of fillings. They’re called lotus leaf buns because of their leaf shape.
This steamed bao originated from Fuzhou, which is the capital of the Fujian province in China. The original type of lotus leaf bun was called gua bao. Soft, fluffy pillows of milky and slightly sweet steamed bao buns are the tastiest ways to pair with fresh vegetables. This recipe will teach you how to make homemade lotus leaf buns piping hot from the steamer.
If you’re intimidated by the prospect of making steamed buns at home, I find it much easier than making most breads! Just remember one thing: it’s better to underproof than over-proof the dough. The rule of thumb is that proofing is done once the dough doubles in size, and no more than that. Over-proofing makes the buns taste yeasty, and in our experience, it sometimes makes them bitter.
The buns need time to set—opening the lid right after turning off the heat will cause the buns to collapse and lose their fluffiness. I will tell you now there’s nothing sadder than your perfect lotus leaf buns getting deflated. But once you’ve successfully steamed your buns, many of you will be thrilled to hear that these freeze and reheat well!
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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