Lian Rong Bao (莲蓉包) is one of the traditional Chinese pastries, which is widely spread in the southern part of China. It is a soft, sweet and savory snack with an outer layer of flour skin and an inner filling of lotus seed paste made mainly from lotus seeds.

Materials

Flour 250 grams

Yeast 3 grams

Sugar 30 grams

Oil 20 grams

Water 150 grams

Lotus seed paste in moderation

Steps

1.Preparation

Mix the flour, yeast, sugar, and oil together, add the proper amount of water. Knead into a smooth dough, then leave it to ferment at room temperature for about 30 minutes.

2. Divide the dough

Parcel the dough into small pieces, each about 30 grams in size.

3. Roll out the dough

Roll each small piece of dough into a round shape, and then flatten it with the palm of your hand to make a round pancake.

4. Wrap the lotus seed paste

Place an appropriate amount of lotus seed paste in the center of the pancake, then fold the pancake around to the center and pinch to seal.

5. Fermentation

Place the buns on a baking sheet, cover with plastic wrap, and let ferment in a warm place for about 1 hour, until the buns get bigger.

6. Bake

Place the buns in the preheated oven and bake for about 15 minutes, until the tops are golden brown.

Tips

The fermentation time and temperature will affect the texture and appearance of the lotus seed paste buns, so you can adjust it according to your preference.

The oven temperature should not be too high, otherwise it will cause the surface of the lotus seed paste buns to burn.

The lotus seed paste buns can be brushed with egg wash on the surface before baking.