Chinese Lotus Leaf Bao Steamed Buns Recipes

LOTUS LEAF BUNS

Steps:

• In a small bowl, whisk together ¾ cup warm water, 1 teaspoon yeast and 1 tablespoon sugar to dissolve. Wait 15 minutes until the yeast mixture "blooms" and foams. Stir in 1 tablespoon of canola oil, and set aside.
• While you wait for the yeast mixture to "bloom," whisk together 2 cups all-purpose flour, 2 tablespoons cornstarch, ¼ teaspoon salt, and 1/8 teaspoon baking soda in a medium bowl. Stir in the yeast mixture using a rubber spatula. After the dry and wet ingredients are well incorporated, knead the dough until smooth and soft. If the dough feels sticky, add a bit more flour 1 tablespoon at a time, and continue kneading until the dough is smooth, soft, and pliable, but not sticky. Brush the top of the dough with 1 teaspoon canola oil, cover the bowl with a plate, and let it proof at room temperature until it has doubled in size (about 1 hour).
• While the dough is proofing, prepare your steaming device/setup of choice. (Check our Chinese cooking tools page for steamer setup options using a steamer rack in a wok or a multi-level metal steamer-both of which we use regularly in our kitchen. Leave at least 2 inches of space between the water and the steam rack so the water doesn't touch the buns during the steaming process.
• After the dough finishes proofing, punch it down and knead it for a few minutes to get rid of all the air bubbles. This step is important for achieving smooth and uniform buns! Portion the dough into 12 equal balls. Roll each ball into a 4x7 inch oval shape, lightly brushing the tops with oil to prevent sticking. Fold the dough in half with a small piece of parchment paper in the middle. Line the bun with another piece of parchment paper on the bottom and place it in your steamer to proof a second time. Repeat these steps until you've used up all the dough, cover the lid of the steamer, and let proof for another 20 minutes.
• After 20 minutes, turn the heat on your steamer setup to high. Once you see steam coming out, reduce the heat to medium, and let the buns steam for another 10 minutes. Turn off the heat and let the buns rest inside the steamer for 5 minutes. Do NOT Remove the cover/lid. This is VERY important, because if you remove the cover too early, the buns will collapse and lose their fluffy shape!!!
• After 5 minutes have elapsed, the buns are ready to remove from the steamer.
• You can use them immediately, or these buns also freeze well for later use. Just let them cool completely before freezing, because any condensation inside whatever you use to store the buns will make them soggy. Then, when you're ready to eat them, just steam them for 5 minutes to reheat.

CHINESE LOTUS LEAF BAO (STEAMED BUNS)

Steps:

• Starter or Yeast Prep
• For the yeast version, combine the yeast, sugar, and warm water in a small bowl. Allow to bloom for about 5 minutes.
• For the sourdough versions, feed your 100% hydration starter so you have at least 160g. Or mix up the sweet stiff starter described above. Allow the starter at least double in size. This can take just a few hours or be overnight depending on your ambient temp and feeding ratio.
• Dough Mixing and First Rise
• Whisk together the dry ingredients in the bowl of a stand mixer. Hand mixing is fine too.
• Add the wet ingredients (including the starter or yeast mixture) to the bowl and mix thoroughly with the dough hook attachment. When the dough comes together, turn off the mixer and touch it. If it's very sticky add a little more flour and if it's dry add a little more milk or water. The dough should feel somewhere between pizza and bagel dough hydration.
• Continue running the mixer on medium-low speed for about 5 minutes. Or knead by hand for about 5 minutes.
• Cover and let the dough rise until it has doubled. In warm temps, this was 40 minutes for the yeast dough and 4 hours for the sourdough.
• Dividing, Shaping, and Final Proof
• Prep 16 small pieces of parchment paper, about 4x4 inches. Another option is to make parchment circles that fit into your steamer and cut them into pieces around the bao just before loading. The cutting is so steam can come up on all sides. I used dinner plates to hold parchment circles and to cover them as well, but a baking tray and a damp tea towel or plastic wrap cover is fine too. I also made one batch with no parchment paper and the bao didn't stick to my pan, so I may skip the paper altogether next time.
• Divide the dough into 16 pieces and roll the pieces into balls. Line them up in sequence of how you rolled them because you'll begin shaping the first ball immediately after you finish rolling the last. I didn't weigh each ball but if you choose to, they're about 36g each. You're also welcome to make fewer, larger bao and extend the steam time by a few minutes.
• Cover the waiting dough balls with a slightly damp tea towel. With a rolling pin and a little flour, roll out a 3" x 5" oval. See the photo gallery below.
• Brush a thin layer of oil on the top and fold in half, oil-side in.
• Place the folded dough on parchment paper and continue until all the dough balls are shaped.
• Cover and let proof about 20 minutes for the yeast version and 3 hours for the sourdough version.
• Steaming
• With a two-layer steamer, you can do two batches of 8 buns, and each batch takes about 20 minutes. If you're doing the yeast version that proofs quickly and you have a single-layer steamer or workaround, you should refrigerate half your dough at this point so it doesn't overproof.
• Add water to the bottom of your steamer leaving 1.5-to-2 inches of empty space between the water and the next layer.
• Assemble all the pan layers and lid (no towel yet) and bring up to a boil.
• When the water is boiling vigorously and the buns are fully proofed (see photos for dough expansion), remove the lid, dry it off and wrap it with a fresh towel. Use a rubberband if needed to prevent it from dangling onto the stovetop.
• Add the bao to the layers of your steamer and cover with the towel-wrapped lid. Lower the heat until you hear a rattle of a simmer and not a loud rumble-boil.
• Your total cook time will be 8-10 minutes, but set a timer for 5 minutes and when it dings, quickly swap the layers of your steamer so the top is now closer to the water, then reset your timer for another 3-5 minutes.
• When the steaming is complete, don't remove the lid. Shut off the heat and let the buns sit for 8-10 minutes more. Then remove the buns to a very lightly oiled plate to cool.
• Check the water level and the towel. Add more water and get a new, dry towel if needed. Bring the water up to a boil again and repeat until all the bao are steamed.
• Serve immediately. Extra bao can be refrigerated for 2-3 days or frozen for about 1 month. To reheat, steam them again or microwave them wrapped in a damp towel.
• Steamer Workaround (if you don't have one)
• Put a small amount of water in a large saucepan or wok. Place a small bowl into the pan. Make sure the bowl is 1.5-to-2 inches taller than the water level. Top the bowl with the plate. There should be space between the sides of the pan and the plate for steam to pass through. Both the bowl and the plate should be able to tolerate high heat, and you should take care to let them cool before handling.
• The instructions for use are the same as above but without swapping of layers partway through the steaming.
• Bring the water to boil, transfer the proofed buns and parchment paper to the plate. Wrap the lid with a dish towel and place it on the saucepan.
• Set a timer for 8-10 minutes. After the steaming is complete, turn off the heat and leave the bao covered for 8-10 minutes.