These traditional Chinese lotus leaf buns are similar to many steamed bao skin texture, and are distinguished by their flat and folded shape like a clam with an opening in the middle. Excellent for any type of fillings, versatile & up to your own preferences.
Usually served sandwich with some braised pork belly and pickles. But we prefer simple style, sandwich them with some luncheon meat, scramble eggs and greens. Excellent for any type of fillings, up to your own preferences.
Ingredients: (makes 9 pcs x 30g each)
300g Pau Flour
60g Castor Sugar
1 tsp Instant Yeast
1 tsp Baking Powder
160ml Water
Some oil for brushing
Some non stick baking paper
Method:
1. Mix all the dry ingredients in a bowl. Stir to combine. Slowly add in water and knead into a smooth dough.
2. Roll it into a ball and cover. Leave to proof for 30 mins.
3. Dust some flour and degas, roll and divide equally into 9 pcs (about 30g each). Total dough weigh : 280g.
4. Set aside and let it rest for 10 mins. Cover with cloth.
5. Take a piece of dough, roll with a roller to flatten it into oval shape.
6. Using a chopstick, make a dent line in the middle of dough for easy folding into half.
7. Brush some oil on half side on the surface and fold it half.
8. Lay on greaseproof baking paper.
9. Put in steamer tray or bamboo tray & leave to proof for 20 mins covered.
10. Once water boiled, reduce to medium heat and steam for 12 mins.
11. Turn off heat & open the cover with a tiny gap to slightly release out some steam heat.
12. Ready to serve.
Happy Cooking.