Low-gluten flour 1 80g sugar 20g yeast 1 teaspoon baking powder/baking powder1teaspoon water 100ml lotus seed paste150g salted egg yolk.

method of work

1

Filling method: Divide the lotus seed paste into 8- 10 portions, knead into a circle, and steam two salted egg yolks and wrap them in the lotus seed paste.

2

First, mix the yeast with two tablespoons of water and let it stand for 10 minute. Mix flour, sugar, baking powder and less water, then add yeast and mix well

three

Knead the dough until the surface is smooth, about 8 minutes, then put it in a large bowl, apply a little oil, seal it with plastic wrap, make the first fermentation, and let the dough stand for 30 minutes (the dough will double).

four

Knead the dough for another two minutes and divide it into 8- 10 portions, each about 35g. Roll it into thin slices, thicker in the middle and thinner around, and wrap it with stuffing.

five

Put the steamed buns on baking paper, put them in a steamer, cover them and let them stand for 25 minutes for the second fermentation (the dough will be bigger).

six

Then steam over high fire for 8- 10 minutes.