Lotus Leaf Bun

荷叶包

This is the Chinese version of burger bun except that it is steamed and flat. Most people eat this bun with braised pork belly. 

Ingredients:

150g plain flour

30g wheat starch

1/2 tsp instant yeast

15g castor sugar

90g cold milk

4g cooking oil / pork lard

1/4 tsp salt

Method:

1. Cut parchment paper into small pieces of 10cm x 10cm. 

2. Prepare steamer and fill it up with sufficient water for steaming to last 15minutes.

3. Put all ingredients except oil into the mixing bowl and use dough scrapper to combine before using hand to knead into a dough. Cover the dough and rest for 10 minutes. Then add the oil and knead until the dough is soft, smooth and elastic, around 20 minutes. Form a ball and proof the dough (covered with cling wrap) for 15 minutes.

4. Punch down the dough and knead for 5 minutes until smooth and elastic. Divide the dough into 50g each and form a ball. Use a rolling pin to roll each dough into an oval shape. Position the rolling pin in the middle of the oval shape make an indentation. Then lightly brush some vegetable oil on the dough and fold it into half*. Place it on a piece of parchment/baking paper. Repeat this process for rest of the dough ball. Place the shaped buns in a steamer rack and proof for 20 minutes. 

5. Once 20 minutes is up, turn the heat on the steamer up. When steam comes out of the steamer, reduce heat to medium and continue to steam for another 10minutes. Do not open the steamer lid during steaming as the buns will collapse. Once steaming is done, do not open the lid immediately. Let the buns rest in the steam for 5 minutes. Remove the buns from the steamer.

6. The buns taste good even on their own. Re-steam for 5 minutes before serving if you like. 

* To make line design on the bun, use the dough scrapper and fork to make indentation.